Wednesday, September 2, 2009

Pandan Sponge Cupcake

I was experimenting the bear shape pandan sponge cake for teacher's day gift but the result wasn't too good. Can't see the bear face at all & the cupcake collapsed significantly after out of the oven. However, the taste was yummy... & the texture was more like a chiffon cake rather then sponge cake. My prince & hub love it ... so i will try this again using plain flour instead of the Hong Kong flour.

I used Yochana's chocolate sponge cake recipe & replace the chocolate with pandan paste & water with milk.

Ingredients A:
80 gm. Plain flour (I used Superfine/Hong Kong flour - could be the reason why the texture turn out to be like chiffon cake)
1/8 tsp. Baking powder
1/8 tsp. Bicarbonate of soda
1/8 tsp. salt
30 gm. sugar
2 egg yolks
25 gm. cooking oil (any brand)
55 gm. Milk
1/8 Tsp Pandan paste

Ingridents B:
2 nos. egg white
1/8 tsp. cream of tartar
40 gm. castor sugar

(1) Mix all the ingredients (A) together into a smooth batter.
(2) Preheat the oven at 170C & line the cupcake moulds.
(3) Beat egg white until foamy, add in cream of tartar, beat till soft peak & add in sugar & continue beat until stiff peak.
(4) Fold 1/3 of the beaten egg white into (A), combine well & fold in the balance egg white till well combine. (Take care not to over-mix)
(5) Pour the batter into the cupcake tin with liner and bake at 175C for about 15 mins. (I bake at 160C for micro-wave oven)

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