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Saturday 26 March 2016

Pandan Blueberry Cake 斑斓蓝莓海绵蛋糕






This was my new creation few days back when I have a naked pandan sponge cake at home. I'm bored with Pandan + Coconut flavour, so this time I have tried out something new! Not sure if anyone tried this combination before, this was my first time putting the blue and green together. 




I couldn't imagine how the blue + green would turn out, the chances was 50/50 - either YAY or NAY. I'm glad that it was well received by my son that he kept on asking for more 'Mommy can I have one more, big slice please? ' ....and myself, one serving is definitely not enough!




No fancy decoration on this cake because there's no special occasion. So a simple one with fresh cream frosting and some lemon candies that gives a tangy twist makes this cake taste perfect!


Click here for blueberry topping recipe.
Oh yeah.... I have tried fresh cream piping with my flower nozzle. Not bad... ;) 



Recipe adapted from my Perfect Sponge Cake recipe. For blueberry topping, click here to view the recipe.

Ingredients: (Yield 2 x 6" round cake)

~ Egg Yolk Batter ~

6 Egg Yolk

30g Sugar

110g Pandan juice (pandan leaves blend with water, extract the juice)

80g Cooking Oil

160g Hong Kong Flour


~ Egg White ~

6 Egg White

110g Sugar

1/2 tsp Lemon Juice/ Cream Of Tartar




If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method:

1. In a mixing bowl, use a hand whisk, lightly whisk egg yolk and sugar.

2. Stir in oil, follow by pandan juice. Stir to combine. Sift in flour, stir until well combine. Set aside.

3. In a stand mixer, whisk egg white and lemon juice/ cream of tartar until frothy, gradually add in sugar and continue to whisk until 'almost' stiff. Lift up the whisk, you'll see a nice curve at the tip.

4. Fold the egg white into egg yolk batter in 3 batches.




5. Pour the batter in 2 x 6" round cake tin. No need to line or grease the cake tin. Gently tap the cake tin on the table top to release any trapped air bubbles.





6. Bake in a preheated oven 140'C for 25 minutes (traditional mode, 2nd bottom rack), then increase the temperature to 160'C (baking mode/ with fan, 35 minutes or until cooked)

7. When it's ready, remove from oven and invert immediately, let it cool and un-mould with spatula or hands. 







Here's the plain one without frosting. 

Packed some in the snack box for my son to eat at school.
Click here, follow my page to receive daily school snack ideas.

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