The soya milk and butter made a good combination in this soft and moist spongecake :)
Cake mould: 6" round mould
All ingredient in room temperature
Using 60g eggs
40g unsalted butter
40g top/cake flour
45g pandan flavoured soya milk
3 egg yolks
3 egg whites
40g fine sugar
5g corn starch
1. Mix sugar with corn starch. Set aside.
2. Loosen the flour using a hand whisk. Set aside.
3. Melt butter in low heat till small bubbles start to form throughout the melted butter. Stir constantly to ensure even heating and to prevent a sudden burst of air bubble in the hot butter.
4. Add in flour and remove from heat to stir.
5. Stir in the soya milk.
6. Add in the egg yolks, one at a time, to the batter.
7. Cover the butter batter with a lid and set aside.
8. In a clean, dry and grease-free bowl beat egg white till frothy, for about 30 seconds. Add in the sugar mixture from (1), in 3 batches.
9. Beat at high speed at the start and reduce to low speed towards the end of the process. In order for the cake to hold its height in an open mould, it is advisable to beat the meringue till almost reaching stiff peak stage, the meringue will stay in an inverted bowl without falling off.
10. Scoop about 1/3 of the meringue into butter batter from (7). Fold to mix.
12. Pour the batter into an ungreased 6" round cake mould. Lightly bang the cake mould a few times to remove any trapped air bubbles in the batter.
13. Preheat oven to 150 degree Celsius.
Bake the batter at 150 degree Celsius for 10 minutes at the lower rack of the oven.
Original recipe bake the cake at 170 degree Celsius for 45 minutes at lower rack of the oven.
Next, reduce the temperature to 130 degree Celsius and bake for 30 minutes.
Increase the oven temperature to 150 degree Celsius for another 10 minutes to brown and dry up the top.
15. After the cake has cooled down, the side will shrink from the wall. Use a soft spatula to help to dislodge the cake from the mould.