Pandan Lemon Sponge Cake

It’s a pandan sponge cake but carried a hint of lemon freshness when you bite the velvety soft cake 😋

INGREDIENTS

Fresh Egg, 54~56g each, cold

.

[A]

10g rice bran oil 

10g unsalted butter

[B]

30g top/cake flour 

3g corn flour/starch

[C]

22g fresh pandan paste

10g reduced-sugar soy milk/milk

5g honey

3~5g lemon peel, chopped finely

[D]

2 egg yolks

[E]

2 egg whites

Pinch of low-sodium salt/2g lemon juice

15g fine sugar

15g raw sugar/fine sugar

3g corn starch 

Pan size: 199x73x65mm paper cake pan

*blend 20g pandan leaves with 50g water, and collect 22g.

I’ve shared the pandan paste preparation in an ealrier IG post:  this is the link:

https://www.instagram.com/reel/DIk6nsUS_xz/?igsh=bWxkMDJsc3pneWgx

DIRECTIONS

1. Heat [A] till reaching 75 to 80°C, 

fold in [B] using a silicone spatula.

2. Mix in [C] mixture into a thick and sticky paste.

3. Add [D] in one go into a smooth paste. Let the milk-yolk batter set aside.

4. In a clean, dry and oil-free mixing bowl, beat egg whites of [E] till frothy before adding low-sodium salt or lemon juice.

 Or

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.

5. Take about 1/4 of meringue to mix with the milk-yolk paste from Step (3) till smooth. 

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

6. Pour the batter into the cake pan.

Run a stick through the batter to break up any trapped air bubbles

7. Bake at middle rack of a preheated oven toaster at 150°C for 30 minutes, or till the cake is cooked through.

8. While the cake is still hot, invert over a cooling rack for about 1 hour. 

9. Cut the cake after it has completely cooled down. Enjoy 😋