I decided to take the last challenge to bake this cake with egg separation method. I have always failed with this cake making method and the cake cannot rise nicely as expected. This time with taking all the tips in mind, I followed all the instructions carefully, making sure I whisked the egg white to the correct stage, baking it longer and banged the baking pan on table top before and after bake. I really made it! Overwhelmed to see a beautiful spongy cake appeared right before my eyes and a motivation for me to try more of such cakes.
Thanks to Jeannie Tay for all her excellent recipes, her bakes will rise very tall and with smooth top. For this recipe, I have made some changes as I skipped the steps on blending the pandan juice and replaced with Pandan paste and added more coconut milk with some water to substitute the liquid portion. Luckily, all went well and did not affect the cake. I will attempt next Orange Sponge Cake.
Modifications for my own reference
Ingredients
6 egg yolks (60g egg)
70g corn oil
100g plain flour
90g coconut milk
10g water
Pandan Paste
6 egg whites
100g sugar
70g corn oil
100g plain flour
90g coconut milk
10g water
Pandan Paste
6 egg whites
100g sugar
Directions
1. Add oil in a large pot and heat on low fire until just simmering. Remove and add in flour, stir with a whisk till smooth.
2. Add in the coconut milk and stir till combine. The batter will become thick and lumpy.
3. Add in egg yolks and whisk with a hand whisk until batter is smooth and runny. Set aside.
4. Beat the egg white until foamy, then gradually add in sugar to beat until firm peak form (about 10mins).
5. Add 1/3 of meringue into the yolk batter and using hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally pour the yolk batter into the balance meringue and fold with a spatula (scoop the batter from the bottom and fold up to make sure all well combined.
6. Pour into prepared pan, give a few bang on table top to release the air bubbles. Bake in water bath at 180 Deg C for 15 mins before lowering to 140 Deg C for another 7-mins or until the cake bounces back when lightly press on the top. Switch off oven and leave the cake in the oven for 5 mins before taking out (to reduce wrinkles on the cake).
7. Give the baking pan a few bang on tabletop to reduce too much shrinking of the cake.
8. Once the cake has pulled away from the sides, invert onto baking paper. Remove the paper lining and re-invert onto a rack.
9. Place cake in the oven to dry using the remaining if the cake is still wet.
2. Add in the coconut milk and stir till combine. The batter will become thick and lumpy.
3. Add in egg yolks and whisk with a hand whisk until batter is smooth and runny. Set aside.
4. Beat the egg white until foamy, then gradually add in sugar to beat until firm peak form (about 10mins).
5. Add 1/3 of meringue into the yolk batter and using hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally pour the yolk batter into the balance meringue and fold with a spatula (scoop the batter from the bottom and fold up to make sure all well combined.
6. Pour into prepared pan, give a few bang on table top to release the air bubbles. Bake in water bath at 180 Deg C for 15 mins before lowering to 140 Deg C for another 7-mins or until the cake bounces back when lightly press on the top. Switch off oven and leave the cake in the oven for 5 mins before taking out (to reduce wrinkles on the cake).
7. Give the baking pan a few bang on tabletop to reduce too much shrinking of the cake.
8. Once the cake has pulled away from the sides, invert onto baking paper. Remove the paper lining and re-invert onto a rack.
9. Place cake in the oven to dry using the remaining if the cake is still wet.
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