My Mind Patch: May 2024

A small portion sponge cake in sweet gula melaka flavour baked in a small oven toaster. You would start to enjoy the sweet fragrance of the gula melaka midway while baking the cake 😊

Next, you would enjoy eating the soft texture cake with the sweet gula melaka aroma filling your palates 😋

INGREDIENTS
All ingredients in room temperature

Eggs weighing 55~56g each

[A]
10g unsalted butter

10g coconut oil

[B]
35g low-fat milk
15g granulated gula melaka/palm sugar

1g young pandan leaf, chopped finely

[C]
30g top/cake flour
2g corn starch

1g milk powder/corn starch

1/4 tsp pandan powder, optional

[D]
2 egg yolks

[E]
2 egg whites
Pinch of low-sodium salt
10g fine sugar
15g raw sugar/fine sugar
3g corn starch

Pan size: 199x73x65mm paper cake pan

Directions

1. Warm [B] till gula melaka dissolved. Set aside.

2. Heat Ingredient A till reaching 75 to 80℃.

3. Mix [A] with [C] till no liquid oil can be seen.

4. Mix in [B] mixture from Step 1 into a thick and sticky paste.

5. Mix [D], one by one, into a smooth paste. Let the yolk batter set aside.

6. In a clean, dry and oil-free mixing bowl, beat egg whites of [E] till frothy before adding low-sodium salt, followed by both sugars.

Beat the meringue till reaching firm peak stage. Sprinkle corn starch over and mix using an electric mixer for a few seconds.

7. Take about 1/4 of meringue to mix with the yolk paste till smooth.

Pour the mixture back to mix with the remaining meringue into a smooth batter.

8. Pour the batter into the cake pan and bang to get rid of air bubbles.

Place the paper cake pan over a shallow baking tray lined with about 2 to 3 layers of aluminum foil. This is to prevent the base of the cake from overbrowning due to long baking duration.