Pandan Sponge cake

Latest @9/11/2016

Latest @7/3/2016

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Pandan Sponge cake (adapted from Neo Sook Bee’s recipe)

Ingredients:-

6 eggs yolks – I used grade B eggs which is about 60g
70g corn oil
100g plain flour
Pinch of salt
50g pandan juice
50g coconut milk

6 eggs whites
100g sugar

Line the base of an 8″ round pan. Do not grease the sides.

Method:

1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and stir with a whisk until smooth.
2. Add in the coconut milk and pandan juice and stir to combine. At this stage the batter will become thick and lumpy.
3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny again. Set aside.
4. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
5. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
6. Pour into prepared pan and bake in water bath at 190C for 15 minutes before lowering to 145C for another hour or until the cake bounces back when you lightly press the top.
7. Remove from oven and leave it for a couple of minutes before unmoulding.
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Perfect crumbs!

Perfect crumbs!

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@9/11/2016

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209 Comments »

  1. Karen Yap said

    Hey Jeannie, very cute and nice embosser stamp you have… yummy pandan sponge cake too !

    Liked by 1 person

  2. Jane said

    Hi Jeannie, may I know where to get the custom made logo embosser? Your cake is lovely!

    Like

  3. Lily said

    Hi Jeannie, what do you call the logo embosser for the cake? Is it called as cake logo embosser?

    Like

  4. fina said

    Hi jeannie. Beautiful cake . How do u take it out without spoiling the surface….? It s beautiful.

    Liked by 1 person

    • jeannietay said

      Invert into a non-stick board or use a non-stick pan:D

      Like

  5. selvia said

    Hi Jeannie, i’m new to baking so sorry for newbie question. But what is the difference between ogura, chiffon, and sponge cake. It seems to me that the ingredients are very similar. How do you describe the difference in texture? I want to try to make one, but can’t decide which recipe i should go for. Thanks

    Like

    • jeannietay said

      Newbie better to start with denser cakes, these light cakes are not easy to master if you do not have basic knowledge.

      Like

  6. Lily said

    Hi Jeannie, thanks for the info. Btw I just baked the pandan sponge cake. However the. Cake is not as tall as yours. I am using 8″ pan as we’ll. could it be I have deflated the meringue?

    Like

    • jeannietay said

      If it’s still soft and fluffy, could be your eggs are smaller?

      Like

  7. Lily said

    It’s soft and fluffy. A tad wet on top layer but still good.

    Like

    • jeannietay said

      You probably underbaked it a bit, thus causing it to deflate when removed from oven.

      Like

      • Lily said

        Hi Jeannie, not much deflating probably just a tad. It just did not rise to the brim of the pan in oven like yours. Your cakes are all risen beautifully to the brim high and tall. Mine is slightly over 2.5″. Btw, is there a difference between cooked and uncooked dough method? Thanks

        Like

      • jeannietay said

        Actually, I can’t find any difference so you can omit doing that step if you are lazy:P

        Like

  8. Pin Ru said

    Hi Jeannie, may I know where do you get the pandan juice?

    Like

    • jeannietay said

      I blended a few pandan leaves with some water and then squeeze out the juice. Can keep the balance, if any, for few days in the fridge.

      Like

      • may said

        Hi..may i ask how much water to blend with how many pandan leaves?

        Like

      • jeannietay said

        just add enough to work the blender

        Like

  9. Joanne said

    Can I substituted the coconut milk with UHT milk?

    Like

  10. Lily said

    Dear Jeannie

    Thank you for your advise and tips. I have another question do I have to grease the sides of the pan? Thanks.

    Like

    • jeannietay said

      Greasing the sides is optional.

      Like

  11. Joanne said

    my cake very dense. any idea what’s wrong?

    Like

    • Joanne said

      i used coconut milk instead of UHT milk and without modifying the recipe. Somehow the cake is very dense and sunken after cool down.

      Like

      • jeannietay said

        Shouldnt be dense, you probably have overmixed your batter?

        Like

  12. delishar said

    Very nice stamp Jeannie! 2 thumbs up for your cakes always, just like your stamp!!😀😀

    Liked by 1 person

    • delishar said

      Btw what’s your baking time and temp for 6″ pan?

      Like

      • jeannietay said

        hi! I bake for 30 minutes at 140 then reduced to 135C for 40mins.

        Like

    • jeannietay said

      Thanks!

      Like

  13. That embosser is cute! Speak really well about this well baked cake. I wish my skin is as flawless as your cake.

    Liked by 1 person

    • jeannietay said

      Haha! me too! Thanks for visiting!

      Like

  14. Ramela said

    Hi Jeannie, may I know how you did the heart design on top and also when and how to use the stamp/embosser of the cake. Thanks.

    Like

    • jeannietay said

      It’s easy, just add some color to a tablespoon of batter and drop dots on the top of the cake as desired and use a skewer to slice through the dots and drag through for the nice curve at the tail.

      Like

      • Ramela said

        Thanks!

        Like

      • jeannietay said

        average 65g

        Like

  15. Yvonne said

    Hi Jeannie, just wondering can i use fresh milk instead of coconut milk?
    TIA!!🙂

    Like

  16. cuen said

    Hi Jeannie,

    Thanks for your Recipe. It’s wonderful and I have made it 3 times already. I replace coconut milk with full cream milk. Super nice but just have one question. The top portion seems to come/break off, “separated” effect, if that is normal? Not sure how to describe it. Or maybe should I say the top sides crack off…

    Like

    • jeannietay said

      Looking like a ufo? that’s because your oven temperature is too hot.Adjust accordingly

      Like

  17. Fanny said

    Hello, your cake looks so nice, make me want to bake it🙂 anyway could you please to inform
    me from where i can buy the embosser stamp?

    Like

    • jeannietay said

      I bought it online from Etsy store

      Like

  18. Lim Mei Lee said

    Hi Jeanie, how to use the embosser? Thanks..

    Like

    • jeannietay said

      Mine have to heat up on the stove till hot before using. There’s another type using electricity and the more expensive ones can control temperature.

      Like

      • Lim Mei Lee said

        Thanks so much, Jeannie. Cheers..

        Like

  19. Lynds said

    will it be a big impact to the baking result if i use Large eggs, as i only have this in my kitchen now…

    Like

    • jeannietay said

      Not much, just a little more batter.

      Like

      • Lynds said

        Thank you !!!

        Like

  20. Ting Ngo Ing said

    Hie Jeannie, I love all ur cakes, very fantastically done! I baked this cake twice already but find difficulty in unmoulding. Can I unmouldi it when it’s totally cooled? And why the cake will sink to its original height when cooled?

    Like

    • jeannietay said

      Hi Ngo Ing, Thank you for visiting. First of all, spongecakes and other light cakes will shrink a bit after cool but not too excessively. Is the top of your cake golden brown or just pale brown? Did you line the bottom of your pan? To unmould, wait about 5 mins for the cake to pull away from the side of the pan till you can see a slight gap in between. Then use a slim knife to run around the pan. Invert into a non-stick frying pan for easy handling. Peel off the bottom lining and invert on to a rack for complete cooling.

      Like

      • Ting Ngo Ing said

        Thanks a lot for ur prompt reply! Appreciate a lot. I think I’m still having difficulty in adjusting my oven’s temperature. Top of my cake is a bit more to dark brown. Does it mean the temperature is too hot if I follow ur oven’s temperature? Yes, I did line the bottom of my pan.

        Like

      • jeannietay said

        Try to unmould as instruction above. I find it very easy. Wear a pair of mittens to hold the hot pan.

        Like

  21. Ting Ngo Ing said

    Thank you! I will try n get it same as yours!

    Liked by 1 person

  22. Brenda said

    Hi Jeannie, can I use an 8 inch square pan?

    Like

    • jeannietay said

      No, unless you want a shorter cake. Use a 7″ square instead.

      Like

  23. Hi Jeannie,

    May I know what does it mean by “bake it in water bath at 190C”?

    Thanks

    Like

  24. Sharon said

    Can I replace pandan juice with pandan paste? If yes, what is the amount & what should I subsitute with for the balance liquid?

    Like

    • jeannietay said

      Can put 1 tsp and top up with milk or coconut milk.

      Like

      • sharon said

        Thank you for your prompt reply! Gonna try out this weekend!

        Like

      • jeannietay said

        Looking forward to seeing your bake, do tag me so I won’t missed it

        Like

  25. phyllis said

    Hi, thanks for sharing the recipe. Can i substitute plain flour with cake flour?

    Like

    • jeannietay said

      Hi! Yes, of course you can.

      Like

  26. rachel said

    Jeannie, can i use removeable mould?

    Like

    • jeannietay said

      Not recommended even though you can wrap it in several layers of foil to bake, I still find somehow water from condensation will get to the bottom of the cake.

      Like

  27. Rachel said

    Hi, can I check if we must leave the flour mixture to cool first before adding in the coconut milk and pandan juice?

    Liked by 1 person

    • jeannietay said

      No, just add in once the flour is mixed through. Once the coconut milk and pandan juice are added, the batter will turned lumpy. Add in the yolks and continue mixing and the batter will be smooth again.

      Like

  28. Gin said

    Hey Jeannie, excited to try it this week. What do you mean by bake in waterbath? Does that mean i put a tray of water at the first level and bake my batter in tin at 2nd level in the oven?

    Like

    • jeannietay said

      water bath aka bain marie. submerge batter pan into hot water. like baking cheesecake

      Like

  29. Wen said

    Hi Jeannie! At what temp & for how long would you recommend to bake using a 7″ square pan?

    Like

    • jeannietay said

      Hi! bake at the same temperature as the 8″ round pan. Volume is almost equal.

      Like

  30. Mel said

    Hi Jeannie,
    Thanks for sharing the recipe. Must I cool the cake upside down like chiffon cake once it is out of the oven? Tq

    Like

    • jeannietay said

      No, I would just invert to unmould and peel off the lining then invert back up to cool.
      place it in the oven (do not switch it on) and dry it with residual heat if the sides are still wet.

      Like

      • Lilian said

        Hi do you use a balloon whisk or electric hand whisk?

        Like

  31. Suyanto said

    Hi,
    I am a beginner baker and would like to try this recipe.
    If my oven is fan forced, does that mean I have to start baking it at 170C then lowering to 125C?

    Liked by 1 person

    • jeannietay said

      For fan forced oven, always reduce by 20 degrees

      Like

      • bygone7 said

        Hi Jeannie,

        I have tried the recipe twice and did not succeed with the same result. The cake is kinda wet (seems to not rise thoroughly), with a condensation on the bottom of the cake.

        I baked it in 2-piece pan, using fan-forced oven, and I put a bowl of hot water in the oven.

        (http://homegarden2012.tomtop.com/?imgurl=media/catalog/product/h/1/h11222-9-c95c.jpg)

        Is the 2-piece pan the cause of this failure? x_x

        Thanks.

        Like

      • jeannietay said

        Could be water leakage causing the dense layer or you did not mix the batter with the meringue properly. Try again with a normal pan and see if it’s still the same.

        Like

      • bygone7 said

        Oh, forgot to mention, i added 1/2 tsp cream of tartar. Might that be the cause?

        Like

      • bygone7 said

        (to the meringue)

        Like

  32. Elaine said

    Hey what happened to the sugar portion ?

    Liked by 1 person

    • jeannietay said

      Sugar is beaten with the meringue

      Like

  33. Lilian said

    Hi do you use a ballon whisk or electrical hand whisk to do the job?

    Like

    • jeannietay said

      I use the balloon whisk to whip the meringue. Handwhisk to mix the meringue with yolk batter and change to spatula to give it a final blending.

      Like

  34. Hi Jeannie
    Happen to come across your site. I tried using your method to bake vanilla sponge cake (without water bath method) it raised nicely in the oven but sunk in the middle when invert, any ideal why? Can I add some baking powder in it? Does water bath method helps the middle sinking? Really appreciated your reply. Thanks and happy new year!

    Like

    • jeannietay said

      Did your cake crack? Cake sank is probably due to underbaking. Waterbath is to prevent the cake from cracking.

      Like

      • Hi Jeannie
        Thanks for you quick reply. The top doesn’t crack and when tested, is cooked. I also tried wrapping a wet cloth around the cake pan but doesn’t help😦 I’m using fan force oven and is this the reason my cake sunk in the middle once out from the oven?

        BTW, is the dog and cat yours? They are so lovely🙂

        Thanks

        Like

      • jeannietay said

        Yes, those are my pets:) Using fan force should not be the reason your cake sank.

        Like

  35. Budiman said

    Hi Jeannie,

    I see in the recipe you heat the oil to 70 degree. Most chiffon recipes do not have that step. What is the purpose of heating the oil? Does this sponge have similar texture to chiffon?

    Thanks,
    Susanto

    Liked by 1 person

    • jeannietay said

      The reason the oil is heated is to break down gluten so the cake will be softer. texture is more soft and moist if compared with chiffon.

      Like

  36. jenny said

    Dear Jeannie, we do not need baking powder for the sponge cake? I saw most of your cake recipe does not have baking powder. Am very new to cake baking, hope to learn from you. Thank ylu very much.

    Like

    • jeannietay said

      Hi Jenny, I do not use any baking powder for sponge cake except for the naepolitan cake. The meringue helps to lift the cake up while it bakes.

      Like

  37. Rhen said

    Hi jeannie, i want to ask u.. Why the texture of chiffon cake that i made always not dry in the middle.. But if i test using toothpick,, is already dry..

    Like

    • jeannietay said

      chiffon cannot test like that. when you see the cake rise to max and the shrinks back slightly, it’s cooked.

      Like

  38. Lilian said

    Can i do this not using the cook dough method? I failed terribly think the oil is too hot. I do not have a thermometer. 😂

    Like

    • jeannietay said

      yes you can omit the cooking part. i don’t ffind much difference.

      Like

  39. Hi Jeannie, I love your blog and yr cakes. I see that you have a number of Pandan cakes in yr blog. I wonder what are the differences of pandan chiffon, sponge and ogura? Thank you.

    Like

    • jeannietay said

      Chiffon is dryer, sponge is somewhere in between and ogura is the moistest and using the least flour .

      Like

  40. Puteri said

    Hi Jeannie!

    Thank you for sharing a good recipe. Tested and it went well. However I believe my cake shrank and didnt look like yours. It went slighty
    Wrinkly:/ what could be the reason? Temp? Eggs? Thanks!

    Like

    • jeannietay said

      probably a bit underbaked

      Like

  41. Hi, can this be made into a cheese sponge cake?🙂

    Like

    • jeannietay said

      There’s a cheese sponge cake in this blog, do a search for it

      Like

  42. Alison said

    is there a difference if i use vegetable oil instead of corn oil?

    Like

    • jeannietay said

      No. Can use coconut oil for this cake too.

      Like

  43. hi Jennie, I baked this cake a few days ago and it was awesome. I have a question, the batter was a lot reaching almost to the brim of my 8inch pan. is it supposed to be so? that the cake won’t rise a lot? but it was still soft and yummy although the top cracked.

    Like

    • jeannietay said

      Hi, yes almost to the top maybe some 2 cm leftover. Try not to overbeat the meringue so there won’t be so much batter and also less likely to crack. Remember, bake on low temperature for longer period and the cake will not erupt, adjust according to your oven.

      Like

  44. Kalpa said

    Hi there from South Africa. As we do not get pandan leaves here I bought pandan flavoring while in Bali. Could you please let me know how much of this would I need to use in your cakes? Many thanks

    Liked by 1 person

    • jeannietay said

      Hi! You can use 1 tsp and replace the rest of the liquid with water or milk. If you have coconut milk, that would be even better.

      Like

  45. EC said

    Hi Jeannie,
    Mind to share what is the oven mode that you’ve used for this recipe? Upper and lower heat with fan? I have tried out this recipe for upper heat but it was under-baked. Thanks in advance!

    Like

    • jeannietay said

      upper and lower heat, without fan.

      Like

      • EC said

        Hi Jeannie,
        Thanks for your prompt reply! I will try it out again on the coming weekend:)

        Liked by 1 person

  46. xy said

    Hi which level did you bake your cake at? Middle level?

    Liked by 1 person

  47. Tammy said

    Hi Jeannie,

    Thanks for generously sharing with us this lovely recipe. I would love to try it using my 6″ x 3″ round pan. Some queries:
    1. Can I use aluminium pan with removable bottom (I don’t have those fancy non stick pan with this 3″ height) and just grease the sides mentioned?
    2. I will use your conversion table hence will multiply all ingredients with 0.56x – will I hopefully get the same height as yours?
    3. Do I need to adjust the temperature and baking time?

    Thanks a lot and cheers,Tammy

    Like

    • jeannietay said

      You don’t have to use non stick pan for this cake, if using removable you have to make sure water does not leak into the cake. A lazy way would be placing the cake tin into a slightly bigger non leaking tin before placing into the water for water bath (bain marie) method. Yes, need to adjust to slightly lower temperature to prevent cracked top.

      Like

  48. cassie said

    Hi Jeannie🙂 May I know if it’s ok to bake this cake in a silicon baking pan?

    Like

    • jeannietay said

      Not advisable, it won’t even work on non-stick pan, let alone a silicon one!

      Like

  49. Dal said

    HI, tried baking. Have a hard layer on the bottom. May I know why. Thanks

    Like

    • jeannietay said

      A few factors, 1) overmixing until meringue has deflated; 2) yolk batter and meringue not totally mixed together causing the heavier yolk batter to sink; 3) baked at too low temperature.

      Like

  50. marie said

    Hi Jeannie, like the rest, I’m soooo inspired by your beautiful cake and your generosity in giving useful tips, I baked today!!

    quick Q while my 2nd cake is in the oven, I used a smaller pan. and followed to bake at 190c for 15min in first step. should I continue to the full timing of an hour at 140c after? it’s now 20 min at 140C

    Like

    • jeannietay said

      yes.

      Like

      • Marie said

        tks Jeannie. I read yr earlier reply abt 6 inch pan timing after I sent this Q. but anyway… my bake did come out soft and moist but not as fluffy as yours. Is corn oil really a must for the fluffiness? I used vegetable oil as didn’t have that at home.

        Liked by 1 person

      • jeannietay said

        not a problem with vegetable oil as far as I am concerned. You may have overmixed your batter.

        Like

  51. Jocelyn said

    Hi, I intend to use this Pandan Sponge Cake to make into a sheet cake (in long rectangular tray but taller than a Swiss roll). So that I can cut up into squares and serve in senior homes. Do u think if this recipe would work or can you point me to another of your best pandan recipe?

    Like

    • jeannietay said

      Yes, it will work. Old folks will love this cake as it is very soft and fragrant.

      Like

      • Jocelyn said

        Thank you for the speedy reply, appreciate!

        Liked by 1 person

  52. Shermela said

    Excellent recipe and clear instructions. Cake turned out beautiful and so soft. Thank you.

    Liked by 1 person

  53. […] Pandan Sponge Cake : Recipe can be seen here […]

    Like

  54. Govin said

    Hi Jeannie, If I am not able to find corn ol, is there an alternative that I can use?

    Like

  55. cheryl said

    Hi,

    Can i dont use hand whisk, but use those kitchenaid mixer? What if i dont hv a thermometer, not sure temp is at 70°C? What is water bath? I rarely bake but i find my oven temp is too hot. Can i lower the oven temp?

    Like

    • jeannietay said

      Hi! Yes you can use kitchenaid mixer but then you would have to wash the mixer to beat the meringue. If you do not have thermometer, just nuke it for 30 secs and pour over the flour. Yes you can adjust temperature according to your oven.

      Like

  56. Nancy said

    Dear Jeannie,

    Thanks for your amazing receipe! I have tried your receipe today, but the top of the sponge cake broke apart while baking, like a “fa gao”. Do you know what went wrong? Thank you so much!!

    Liked by 1 person

    • jeannietay said

      lower your temperature would be your best bet.

      Like

      • Nancy said

        Will try again with a lower temperature next time!! Thank you so much for your timely reply!!

        Liked by 1 person

  57. Fion See said

    Dear Jeanne

    May I know why a non stick pan wouldn’t work? N why we must bake till the top turn brown? I found brown top are dryer compare with just lightly change golden but one draw back is when overturn to unmould skin will stick on the board

    Like

    • jeannietay said

      It’s up to you to bake pale or golden. From my experience pale top will turned sticky when cooled. You can try non stick pan. Someone did and failed but you might be able to get it right.

      Like

  58. Pr Lin said

    Hi Jeannie
    May I ask is the texture of this pandan sponge cake easy to work with if I were to frost it with whipped cream?
    I’m looking for a pandan sponge cake recipe to bake for my dad’s birthday🙂

    Best regards

    Liked by 1 person

    • jeannietay said

      Yes, this sponge can be use for frosting.

      Like

  59. Sue Yuan said

    Hi Jeannie, your cake looks so beautiful!i’ve tried it 2x but my cake always collapses towards the end and when its out of the oven its half the height. Do you know what the main reasons usually are? THanks!

    Like

    • jeannietay said

      collapsed while baking? that’s a first I heard! May I know what is the temperature you using and how long did you bake? with water bath too?

      Like

  60. April said

    Hi Jeannie. I’m eager to bake this cake but I don’t have a round pan . What size square pan can I use?

    Liked by 1 person

    • jeannietay said

      use a 7″ square

      Like

      • April said

        Oh I didn’t see ur reply. Pls ignore my new question.
        Thanks heap! Can’t wait to try it out

        Like

  61. Asonda said

    Can you convert the measurements to cups? 50g of milk is how many cup?

    Like

    • jeannietay said

      about 1/4 cup slightly less

      Like

  62. April said

    Hi Jeannie!
    May I know what’s the substitute for 8″ round pan? I have a lot of square pans instead 🙈

    Like

    • jeannietay said

      8 inch round is equivalent to 7″ square

      Like

  63. Beatrice said

    Hi Jeannie,

    Thanks for sharing the recipe! Your cakes look fabulous!

    I tried this recipe today. I didn’t use water bath as my oven is not big enough. Could I place two cups of water in the oven instead? If I don’t use water bath, what will the temperature program be?

    My cake cracked even after I lowered the temperature to 145oC. I followed the instruction to bake it at 145oC for an hour. However, my cake turned out to be very moist at the bottom. Is it under baked? I tried it with a skew, it was dry. By the way, how to know if batter is overmixed?

    Thanks for advice!

    Liked by 1 person

  64. […] Adapted from Butter, Flour & Me with some modifications and followed the method of Jeannie Tay’s Pandan Sponge Cake. […]

    Liked by 1 person

  65. Jassmine ng said

    May i check what the diff between pandan essence and pandan paste? I tried using essence but the taste of the pandan cake is weird..

    Like

    • jeannietay said

      both are artificial if coming from bottles.. just make your own

      Like

  66. Lexi said

    What brand Pandan juice and coconut milk did you use? For the plain flour does that mean the all purpose flour or cake flour?

    Like

    • jeannietay said

      Pandan juice is home made, coconut milk any brand will do and plain flour usually refers to all purpose. However, you can use cake flour.

      Like

  67. Vivi said

    My cake cracks!! Why does this happen although i used waterbath method?? 😔

    Like

    • jeannietay said

      👀 oven still too hot! Adjust accordingly

      Like

  68. HEMADEIWI said

    Hi, Ms Jeannie, I just love the way you bake the cakes. I need your advise that I’m using Europa conventional oven, do I have to on the fan when I bake the cake and how to put correct temperature for cakes.

    Like

    • jeannietay said

      You have to experiment on your own, read the mannual and use the suggested temperature and adjust from there. Usually I do not use fan for sponge cakes.

      Like

  69. mrskeeGuna said

    hi Jeannie,

    can this recipe be baked into a cupcakes. If so, how long will my baking time be and the temperature

    Like

    • jeannietay said

      Baking time 30-35 minutes same temperature or lower if you do not wish your cuppies to crack

      Like

  70. Alison Tan-Schumacher said

    Thank you for your recipe. I tried it twice, and the second time was quite a success. The only thing is mine deflated slightly after it cooled down. I have no idea why. I was using an 9″ pan. Should there be a change in the temperate? Thanks.

    Like

    • jeannietay said

      you could try a slightly higher temperature with same baking time. Adjust accordingly.

      Like

  71. Melissa said

    Hi Jeannie,

    I’d like to make this for a 16 inch round cake pan. Would I double this recipe?

    Like

    • jeannietay said

      I guess you could but I hv not tried baking such a huge cake!

      Like

  72. Melissa said

    How many servings does this cake make Jeannie?

    Like

  73. Thea said

    Hi Jeannie,

    What’s your method for a water bath – pour water into baking tray and place into the oven to preheat to 190 degrees, or preheat oven first, then insert baking tray with the cake tin in it, and finally pour in hot water into the tray to come up to halfway up the sides of the cake tin?

    I did the first method and my cake cracked and shrunk cos I had to open my oven halfway to add more water which dried up!

    It taste really good, though.

    Like

    • jeannietay said

      I have done both ways before and it worked fine. Just make sure your water is enough to last the whole baking time. I never have to add water half way through baking.

      Like

      • Thea said

        Sorry, two more questions:

        1. Can this cake be made with top flour? Or does it need AP for structure?

        2. If I don’t heat up the oil to cook the dough, do I still mix the yolk batter in the above same sequence?

        Thanks!

        Like

      • jeannietay said

        You can use top flour for lighter texture. If not heating the oil, you can weigh all the yolk ingredient directly into mixing bowl and just whisk it with a hand whisk.

        Like

  74. Thea said

    Thanks Jeannie, going to try the second method. Also – do you suggest dropping the hot cake tin when it’s straight out of the oven from about 20cm onto the table to prevent shrinkage of the sponge?

    Like

    • jeannietay said

      You can gently tap it on the table a couple of times to test. I tried dropping once and the cake immediate shrank!:P

      Like

  75. Thea said

    Hi Jeannie,

    The second attempt on my cake rose higher but still cracked on top even though I lowered temperature for first 15 mins to 180 degrees and also baked the cake at the lowest rack this time instead of the centre rack. I was also sure to whip my meringue to only medium-firm peaks so it wouldn’t “erupt”. Do you suggest I try again baking it at 155 degrees celsius for 75 mins instead?

    Like

    • jeannietay said

      Yes, that’s the spirit, keep trying and do take notes on each try so you won’t forget.

      Like

  76. Tpc said

    Thank you so much for the recipe. My cake came up with perfect done. Kids say very tasty!

    May I ask what is the timing and temp if I were to use a loaf pan instead of round pan?

    Like

    • jeannietay said

      Depends on how big your loaf pan is!

      Like

  77. Xana Goh said

    Hi Jeannie, how much do you pay for the cake stamp?

    Like

    • jeannietay said

      About USD45? I shared postage with another friend.

      Like

      • Xana said

        Thank you! Provided I can bake a cake with smooth surface then the stamp will look nice.

        Like

      • Xana Goh said

        One last question, is your stamp the 25 or 50mm?

        Like

      • jeannietay said

        i think it’s standard. Up to a certain measurement same price.

        Like

      • Xana Goh said

        One last question, is your stamp a 25 or 50mm?

        Like

  78. Ivy said

    After I added egg yolks the batter became dough, not smooth and running batter. Why??

    Like

    • jeannietay said

      That’s how it’s supposed to be. Add your juice and whisk until smooth again.

      Like

  79. kimmy said

    Hi jeannie, I just made this and i have to said this was the BEST CAKE EVER.It turn out so soft fluffly and aromatic.But only problem is a few cracks appear ontop surface of the cake but anyway i don’t care about what it looks ,I’m about the taste.I’m really sure i going to made these again because the cake almost finish eaten by my family in few hours.Thank you so so much for this recipe , it is definitely a keeper.😂

    Liked by 1 person

    • jeannietay said

      Glad you like it! THank you for the feedback:D

      Like

  80. Evelyn Yap said

    Hi Jeannie,
    I noticed that in your recipe you didn’t mention about preheating the oven first before baking the cake in waterbath.
    Do we need to preheat the oven first?

    Like

  81. Yvonne said

    What is a hand whisk?
    If i use balloon whisk for meringue must beat how long?
    So this receipe can no need electric mixer?

    Like

    • jeannietay said

      hand whisk is balloon whisk. I think you need a lot of arm muscle to beat meringue, better to use an electric hand held whisk or a stand mixer with balloon whisk.

      Like

  82. Huang Peiyi Lisa said

    nice pandan sponge cake. do u have recipe for 10 inch?

    Like

    • jeannietay said

      Use an 8″ recipe and multiply all ingredients by 1.56 and round up

      Like

  83. Audrey said

    Jeannie.. what would happen if I simply bake it without water bath? Will the cake become dry?

    Or can I just bake using magi cake strip? Without waterbath I mean…

    Like

    • jeannietay said

      You can do that, cake will be a bit dry definitely but should be ok if you do not over baked it.

      Like

  84. Sherlyn said

    The cake looks really great! Does it hold well to frosting?

    Like

    • jeannietay said

      Yes, this cake can be use for the pandan kaya cake too

      Like

  85. Winda said

    Hi can i use more pandan paste then?i dont have the juice anyway do u think is it possible?..thank you

    Like

    • jeannietay said

      Pandan paste is very strong so I suggest use about a teaspoon is sufficient.

      Like

  86. Phoebii said

    Hi Jeannie,

    I baked this Pandan Sponge Cake yesterday, however my dough after adding the egg yolk turned out to be one big lump, it did not turn runny after mixing for a while.

    What do you think could be the reason?

    Thank you for always sharing wonderful recipe🙂

    Like

    • jeannietay said

      Hi Phoebii, most likely you have over heated your oil. If you cannot gauge the temperature, use a thermometer. Should read 70C. Otherwise, just use the microwave to heat the oil for 30-40 secs before pouring into the flour.

      Like

      • Phoebii said

        Hi Jeannie,

        Thank you for your reply, I will try baking this pandan sponge cake again.

        Liked by 1 person

      • jeannietay said

        Good luck!

        Like

  87. Bettina said

    Hi Jeannie. Thanks for your great recipe. I have two small qustions:
    1. I am using a round cake tin with removable side and I greased the side with butter, but then the cake cracked down when I took it out of the oven and is now only 1.1″ high😦 Is it better to NOT grease the side of the cake tin?
    2. I made my own pandan water out of pandan leaves. It has only a very light taste of pandan, but the good is it does not taste chemical as the pandan exstract I bought at an asian food store does. Would it be a good solution to mix my pandan water with a little bit of the pandan extract from the shop? What do you think?
    I am going to try to bake a new cake today🙂
    Thank you very much for your help.

    Like

    • jeannietay said

      Cracked down? you meant deflated? Then could be underbaked and meringue is too stiff. Oven too hot will cause the cake to rise too much and crack as well

      Like

  88. Fang said

    Hi Jeannie,
    Thanks for your Recipe^^I will try it tmr

    Liked by 1 person

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