Traditional Steamed Pandan Egg Sponge Cake

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading ... Loading ...

Every Lunar New Year Eve morning, my late mom and granny will start making their cakes last from other preparation so that the steamed cakes will be able to stay fresh a little longer. My late mom preferred the sponge cake to remain natural but I love it to have some pandan flavor. I personally find that without any extracts in some cakes, the cake has an eggy flavor and taste. So to avoid that, I always add in vanilla extract/pandan extract.

Well, I still follow my late mom’s traditional by making this sponge cake every Lunar New Year Eve.

 

 

Ingredients:

450g all-purpose flour, sifted

4 large eggs

225g raw sugar/fine granulated sugar (I used raw sugar)

250ml A&W cream soda drink or any cream soda drinks of your choice

1½ tablespoons coarse sugar for topping

 

Method:

Heat a double steamer with enough water over medium heat and bring to a boil. Line a round pan or porcelain bowl with parchment paper, set aside.

In a stand mixer with eggs and raw sugar/fine granulated sugar and beat over high speed until fluffy about 2-2½ minutes and gradually increase the speed to medium-high and continue beating until egg mixture doubled in volume and egg mixture turn pale and thick. Reduce the speed to low and beat for 2-3 minutes to minimize the air bubbles in the egg mixture. Add the sifted flour and cream soda alternatively in a pause method – to avoid over mixed.

Remove the mixing bowl from the stand mixer and clean down the batter from the wall of the bowl with a rubber/silicone spatula and then gently stir to combine well.

Gradually and gently pour the egg batter into the lined pan/bowl and lightly tap on a solid surface to remove the air bubbles. Sprinkle in a quick motion the coarse sugar on the surface of the batter to prevent the sugar from sinking into the batter, (this method is to get a nice crack effect when it is done).

Transfer the lined pan/bowl to the steamer and bring up the heat to high and steam the cake for 40-45 minutes or inserted a bamboo toothpick or a cake tester into the center of the cake and when it comes out clean it is done.

Remove and set aside to cool completely before serving.

 

This entry was posted in Chinese New Year Recipe, Chinese Recipes, Desserts and Pastries, South-East Asian Goodies. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>