This Pandan Steamed Sponge Cake is soft and fluffy and has a light pandan fragrance. It is good to be served on its own or used to make birthday cake. You may replace 60 g of pandan juice with 70 g of milk to convert it into plain sponge cake.
Check out our baked version Pandan Sponge Cake too.
Use medium-low heat when steaming sponge cake as high heat will make the cake rising too high, over risen cake will shrink a lot when out of steamer.
CHINESE VERSION: 香兰蒸海绵蛋糕
Pandan Steamed Sponge Cake | MyKitchen101en
Ingredients for Pandan Steamed Sponge Cake :
Ingredients for batter:
- 4 egg yolks (grade A/size: L, room temp.)
- 60 g (about ¼ cup + 2 tsps) fine sugar
- 50 g (about ¼ cup) corn oil (or other vegetable oil)
- 60 g (about ¼ cup) pandan juice*
- 150 g (about 1 ½ cups) cake flour
- 1 tsp baking powder
Ingredients for meringue:
- 4 egg whites (grade A/size: L, room temp.)
- ¼ tsp cream of tartar
- 60 g (about ¼ cup + 2 tsps) fine sugar
How to Make Steamed Sponge Cake:
1 Line 9-inch (23-cm) round baking pan with parchment paper.
2 *Pandan juice: Blend together 70 g of water and 15 g of pandan leaves until fine, extract 60 g of pandan juice. (Reminder: You may replace 60 g of pandan juice with 70 g of milk to convert it into plain sponge cake. )
3 Bring the water of steamer to the boil.
4 In a clean mixing bowl, whisk egg whites over low speed until large bubbles are formed. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold). (Reminder: Egg whites and equipment used to whisk egg whites must be grease-free, water-free and egg yolk-free. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
5 Combine egg yolks and sugar, beat until thick. Add in corn oil, beat until combined.
6 Add in pandan juice, mix well.
7 Sift together cake flour and baking powder, then sift again into egg yolk mixture, mix until combined.
8 Add meringue to batter in 3 batches, mix gently using a balloon whisk.
9 Fold gently until well mixed using spatula, then tap mixing bowl on countertop for a few times to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)
10 Pour batter into baking pan, tap baking pan again for a few times.
11 Steam over medium heat for 5 minutes, then reduce to medium-low heat and steam for 30 minutes. (Reminder: Use medium-low heat when steaming sponge cake so that it won’t rise too high and shrink a lot when out of steamer.)
12 Drop baking pan from 1 foot high onto countertop (to minimise shrinkage of Steamed Sponge Cake). Unmould and cool completely on wire rack.
13 When completely cooled, cut into 12 pieces with serrated knife.
Pandan Steamed Sponge Cake
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Equipment
- 1 9-inch (23-cm) round baking pan
Ingredients
Ingredients for batter:
- 4 egg yolks grade A/size: L, room temp.
- 60 g about ¼ cup + 2 tsps fine sugar
- 50 g about ¼ cup corn oil (or other vegetable oil)
- 60 g about ¼ cup pandan juice*
- 150 g about 1 ½ cups cake flour
- 1 tsp baking powder
Ingredients for meringue:
- 4 egg whites grade A/size: L, room temp.
- ¼ tsp cream of tartar
- 60 g about ¼ cup + 2 tsps fine sugar
Instructions
- Line 9-inch (23-cm) round baking pan with parchment paper.
- *Pandan juice: Blend together 70 g of water and 15 g of pandan leaves until fine, extract 60 g of pandan juice.
- Bring the water of steamer to the boil.
- In a clean mixing bowl, whisk egg whites over low speed until large bubbles are formed. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold). (Reminder: Egg whites and equipment used to whisk egg whites must be grease-free, water-free and egg yolk-free. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
- Combine egg yolks and sugar, beat until thick. Add in corn oil, beat until combined. Add in pandan juice, mix well. Sift together cake flour and baking powder, then sift again into egg yolk mixture, mix until combined.
- Add meringue to batter in 3 batches, mix gently using a balloon whisk.
- Fold gently until well mixed using spatula, then tap mixing bowl on countertop for a few times to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)
- Pour batter into baking pan, tap baking pan again for a few times.
- Steam over medium heat for 5 minutes, then reduce to medium-low heat and steam for 30 minutes. (Reminder: Use medium-low heat when steaming sponge cake so that it won’t rise too high and shrink a lot when out of steamer.)
- Drop baking pan from 1 foot high onto countertop (to minimise shrinkage of Steamed Sponge Cake). Unmould and cool completely on wire rack.
- When completely cooled, cut into 12 pieces with serrated knife.
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Hi, I tried the recipe. The egg yolk mixture gets too thick with 150g flour. I had to add extra 20ml pandan juice. The cake shrink very badly and became kueh consistency after steaming.
Making steamed sponge cake is more tricky than baked sponge cake, it will shrink a lot if the steaming heat is too high. Are you using plain flour or cake flour? It will shrink too if not enough flour is added. For baked version, I only use 120 g of cake flour. For steamed version, I need to add extra 30 g of cake flour or it will shrink even when the steaming heat is low. You need cake flour (low protein flour) for this recipe, if you use plain flour the batter will be too thick as the water absorption capacity is different.