Friday, November 4, 2016

班兰蛋奶酥海面蛋糕 Pandan Souffle Sponge Cake

Last week I bought a bunch of purple colored pandan leaves from the local wet market hoping to extract out purple colored pandan juice.

To my disappointment, the extracted pandan juice only gave a darker greenish brown hue instead of the color I hoped for.  Hence I ended up with a 2 tone of green colored cake.

This is a lovely cake recipe adapted from Jeannie's blog which I highly recommend you to check out her site.
这道蛋糕食谱取自及修改于Jeannie's blog ,她的所有作品我都极力推荐,您不防去参观。

Pandan Souffle Sponge Cake

Ingredients 材料
70g Unsalted Butter 无盐牛油
35g Salted Butter 咸牛油
180g Cake Flour 低筋面粉 (sifted 过沥)

75g Coconut Milk 椰浆
45g Pandan Juice 班兰汁
3 Eggs 鸡蛋
9 Egg Yolks 蛋黄
3 Tsp Vanilla Extract 香草精
45g Pandan Juice

9 Egg Whites 蛋清
170g Castor Sugar 细砂糖

Method 做法

Prepare and measure all ingredients ahead. All eggs have to be in room temperature.

Prepare an 8 inch and 6 inch round cake pan. Line and grease the bottom and sides of a fixed bottom baking pan with parchment paper. Set aside.

Place the oven's big baking tray at the lower rack of the oven. Fill the tray with hot water and preheat the oven to 160C degrees.

Cut 8-9 pcs of fresh pandan leaves into 1-2cm short lengths. Blend with 110g Water. Strain and reserve the juice. Set aside.

Place butter into metal bowl and boil under low heat melted.  Add in sifted cake flour  and use a wooden spoon or rubber spatula to evenly mix into lumpy mixture. Remove from heat and set aside.


Combine eggs, egg yolks, vanilla extract from ingredients (B) together into a mixing bowl. Mix to combine. Set aside.

Add coconut milk and 45g of pandan juice into the cooked butter flour mixture (A) and stir to combine.


Gradually stir in the egg yolk mixture and whisk to combine. Strain batter and set aside.


In another clean and grease free mixing bowl, beat egg whites (C) until frothy. Add castor sugar in 2 additions. Continue to beat until firm peaks. 

Transfer 1/2 of the beaten egg whites into the cake batter, use a rubber spatula to fold until combine. Continue to mix in the balance egg whites until completed.

Transfer out 1/2 of the cake batter into another bowl. Add another 45g (B) of pandan juice into the batter fold to incorporate. The other 1/2 cake batter to remain as it is. Set aside.

Spoon 1 tablespoon of the original batter into the center of the prepared baking pan. Spoon 1 tablespoon of the darker pandan batter over the 1st layer. Repeat the steps until all batter has been used up.  (Alternatively you may just pour all the cake batter over each other and create swirls with toothpick to create the marbled effect). 

Place both cake moulds into the big baking tray place inside the mid lower level of the preheat oven. Bake with water bath at 160C degrees for 15 mins, then reduce oven temp to 140-145C degrees  and a continue baking for 60 mins until the cakes are thoroughly baked.

Unmould and invert the cake to cool on the wire rack for 5 mins before removing parchment paper. Allow to cool completely before storing.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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