Pandan Cheese Sponge Cake
(makes one 8″ cake)
125g cream cheese, cut into cubes
60g unsalted butter, cut into cubes
5 egg yolks (Grade A)
125g Pandan Juice + Milk – blend pandan leaves with some water, squeeze out the juice and top up with milk
1/2 tsp salt
75g cake flour
35g corn flour
5 egg whites
120g caster sugar
1/2 teaspoon lemon juice or 1/4 tsp cream of tartar
1. Line the base and sides of a 8″ round cake pan(fixed base) with parchment paper. For the sides, make sure the parchment paper extends higher than the cake pan by about 1.5 inches as the cake will expand and rise above the rim of the pan, set aside.
2. Sieve together cake flour and corn flour. Set aside.
3. Melt cream cheese and butter in a double boiler, stirring until mixture is lump free. Remove from heat and add the pandan mixture. Stir well to combine.
4. Add the egg yolks one at a time, and with a balloon whisk, whisk to combine.
5. Sieve over the flour mixture, whisk to combine. Small lumps may form once the flour is added, whisk the batter gently till there are no lumps, do not over mix.
6. In a clean, dry mixing bowl, beat egg whites and lemon juice with an electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar and turn to medium-high speed and beat the mixture. Continue to add in the remaining sugar mixture in separate additions and beat until the egg whites reaches the firm peaks.
7. Add the beaten egg whites to the cream cheese mixture in 3 separate additions, each time fold with a rubber spatula (I prefer to use a balloon whisk until towards the end before switching to spatula) until well blended. .
8. Pour batter into the prepared cake pan. (I pour it from a height slowly to help remove big air bubbles.). Tap the pan lightly on a table top to level up the batter and also to further remove air bubbles. Mix some green colouring into a tablespoon of batter and drop small dots on the top then use a skewer to slice through to create the love design.
9. Place cake pan in a baking tray. Fill the baking tray with hot water (the water should rise up to about 1 inch of the cake pan).
11. Bake on lower rack of the oven for 80 minutes at 180 degC.
Personal note: Elba oven 80 minutes at 160C.