Does the cake need to be removed out of the pan right away after the pan is drop 1 foot from counter? I noticed that in your basic vanilla sponge cake video, you removed the cake from the pan after it has cooled for 20 mins. I wanted to verify whether it is best to remove cake from pan right away or wait til it cooled.
Initial I let it cools in pan before removing, after that I try removing straight away after dropping and it is fine. So, you can unmould straight away after dropping onto table.
Thanks for the recipe. I'm going to try this tomorrow 😊 May I ask. To prepare the meringue, I'll be using hand mixer also.. First need to start with low speed. Do I need the speed yea to higher speed after small bubbles are formed?
I prefer to use low speed when beating meringue as the size of the bubbles will be smaller, I use low speed during the whole process. If speed 1 is too slow, you may use speed 2.
Hi, may I know if: 1. I can make 2 batch of the batter making 2 cakes and baking the one after another? 2. How to adjust oven temperature if I want to bake one big cake using 2 batches of batter? Hope to have your feedback. Thank you in advance.
You need to bake immediately when the batter is mixed, can't wait for 2nd batch. For bigger cake, you may use 160°C but bake longer (you need to adjust the time accordingly), for the last 10-15 minutes increase to 180°C to brown the top.
Can i whisk the egg white without cream of tartar? I don't have this. Will the cake also turn out nice Bd fluff?? What's the function of cream of tartar?
Do you add coconut milk? Sponge cake should be able to last about 3 days at room temperature if it is without coconut milk. Anyway, you may keep refrigerated for storing, it won't harden if you use vegetable oil to make, I always chill sponge cake.
@@MyKitchen101en thanks for your reply. No, i didn't use coconut milk. Can refrigerate but somehow afterwhich the taste is different. Is there anything to do with baking temperature? But then again, the outer cakes already dark brown in color. Thanks.
The taste is till ok for sponge cake, it is like birthday cakes with cream which is kept refrigerated. How long have you bake it, it is completely cooked through?
8" round might still fit, you may try baking longer as the cake will be higher, try at 160°C/320°F for 35 minutes, then increase to 180°C/355°F and bake for another 10-15 minutes, or until fully cooked (wooden stick inserted in the center of the cake comes out clean).
MyKitchen101en I tried your sponge cake. I failed because I’ve never made sponge cake before, but it tasted really good! Will definitely try again. Thank you!
@@MyKitchen101en I have tried both but not much help. Except it was better when I heat up the oil to blend with the cake flour, the results improved slightly. Thx for been patient and willing to solve the problems with me.
For 7 inch with same height, use 60% of the ingredients, i.e. about 2.5 eggs. To make it easier, use 75% of ingredients (i.e. 3 eggs, times all ingredients by 0.75), the cake will be slightly higher, you might need to adjust the baking time.
Baking for 1 hour is too long, normally 45 mins is enough. You meringue might not be beaten well too. Please refer details and reminders at: mykitchen101en.com/pandan-sponge-cake/
I’ve tried several times and its still failed. I believe my meringue beaten it correctly. Weird. Not sure if its my oven problem. Gotta get an oven thermometer and try it again. Btw can i send u a pic of my cake? Perhaps u can determine what could be the possibility of making it deflated.
Also, the recipe turns out very well and your instructions is clear.
Thank you very much!
Love it.
Thank you very much for the recipe. Baked this & it turned out very good.
My mum made this and it came out so soft n fluffy. Thanks a lot.
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Thank for this recipi.👋👍👌❤🙌
Do we need to add baking soda? Some of your other sponge cakes have baking soda.
Baking soda only needed for recipes with acidic ingredients such as orange juice, cocoa powder, coffee powder, etc.
I did pandan layer cake . It turns out very well, but I dont seems to have enough custard to fill the gap on the finishing part.
Are you using larger mould to assemble? Use 9" round mould. If you use larger mould, then you will need more custard.
Does the cake need to be removed out of the pan right away after the pan is drop 1 foot from counter? I noticed that in your basic vanilla sponge cake video, you removed the cake from the pan after it has cooled for 20 mins. I wanted to verify whether it is best to remove cake from pan right away or wait til it cooled.
Initial I let it cools in pan before removing, after that I try removing straight away after dropping and it is fine. So, you can unmould straight away after dropping onto table.
Just baked double recipe because i used bigger pan, for pandan juice i used coconut milk instead of water 😄
Thanks for the recipe. I'm going to try this tomorrow 😊
May I ask. To prepare the meringue, I'll be using hand mixer also.. First need to start with low speed. Do I need the speed yea to higher speed after small bubbles are formed?
Edited:
*do I need to change the speed yea
I prefer to use low speed when beating meringue as the size of the bubbles will be smaller, I use low speed during the whole process. If speed 1 is too slow, you may use speed 2.
Thank you so much for sharing. 😊 I've tried your recipe. Turned out delicious. My family love it. Thanks so much!
Hi, may I know if:
1. I can make 2 batch of the batter making 2 cakes and baking the one after another?
2. How to adjust oven temperature if I want to bake one big cake using 2 batches of batter?
Hope to have your feedback.
Thank you in advance.
You need to bake immediately when the batter is mixed, can't wait for 2nd batch. For bigger cake, you may use 160°C but bake longer (you need to adjust the time accordingly), for the last 10-15 minutes increase to 180°C to brown the top.
@@MyKitchen101en
Thank you for your reply.
The recipe is very easy to follow and it turn out very well. Thank you again.
Can i whisk the egg white without cream of tartar? I don't have this. Will the cake also turn out nice Bd fluff?? What's the function of cream of tartar?
To stabilize the meringue, you may replace with 1/2 tsp of lemon juice.
how tall is the cake pan? Does it matter?
About 2.5", line the sides higher with non-stick baking paper if your pan is shorter.
MyKitchen101en: by the fine sugar, you mean caster sugar right?
Caster sugar is ok too, finer than fine sugar.
I tried the recipe and it was amazing. My family love it. Thank you so much for sharing your recipe with us. This cake remind a lot about my childhood
What is the substitute ratio from all purpose flour to cake flour? Thanks. May
Use 105 g plain flour + 15 g cornstarch to replace 120 g cake flour.
Hi, can i know why is this type of cake not lasting?
I made it yesterday's afternoon, by this morning is already turned bad. Thanks.
Do you add coconut milk? Sponge cake should be able to last about 3 days at room temperature if it is without coconut milk. Anyway, you may keep refrigerated for storing, it won't harden if you use vegetable oil to make, I always chill sponge cake.
@@MyKitchen101en thanks for your reply. No, i didn't use coconut milk. Can refrigerate but somehow afterwhich the taste is different. Is there anything to do with baking temperature? But then again, the outer cakes already dark brown in color.
Thanks.
The taste is till ok for sponge cake, it is like birthday cakes with cream which is kept refrigerated. How long have you bake it, it is completely cooked through?
@@MyKitchen101en about 40 minutes @190C°. Is completely cooked
Can i follow a normal cake batter recipe with panden extract added to it instead of making a meringue cake???
Pandan cotton sponge cake recipe: ruclips.net/video/bXQWQnAZwEM/видео.html
can i use self rising cake flour...if can means do i need to add the baking soda again? thanks in advance
Yes, omit the baking powder if using self-raising flour.
Hi, how much of the ingredients need to cut down for 8" mould size? Thanks
8" round might still fit, you may try baking longer as the cake will be higher, try at 160°C/320°F for 35 minutes, then increase to 180°C/355°F and bake for another 10-15 minutes, or until fully cooked (wooden stick inserted in the center of the cake comes out clean).
Hi, can this be used for 8” cake mould? Or what ingredients should be reduced for 8” cake mould?
For 8" round pan, you may try using 75% of the ingredients.
MyKitchen101en Thank you for your reply. Will give it a try 😊
Can I add Coconut Milk ? How many ML should I add in , Thank you
You may try blending 15 g of pandan leaves with 35 ml of water and 35 ml of coconut milk, then extract the 60 ml of pandan milk.
Can I use the above sponge cake to do pandan layers cake?
Yes, this sponge is suitable to be used as basic cake for any birthday cake.
MyKitchen101en thank you
Wish you can list the ingredients in cups and teaspoons.
Please refer recipe for gram to cup conversion: mykitchen101en.com/pandan-sponge-cake/
MyKitchen101en Great! Thank you!!
MyKitchen101en I tried your sponge cake. I failed because I’ve never made sponge cake before, but it tasted really good! Will definitely try again. Thank you!
A well beaten meringue is key to success, you may refer the reminder included in the steps for beating egg whites.
MyKitchen101en Yes, thank you. I have never used meringue before.
hi my cake raised well but shrunk once is out, why ?
Do you drop the pan after removing from oven? It helps to minimize shrinkage. Does it shrink a lot?
@@MyKitchen101en yes I followed your instruction tightly. As I said the cake raised well .
If the cake shrink a lot when out of oven, may be your meringue is not well prepared. Are you using stand mixer to beat the meringue?
@@MyKitchen101en I have tried both but not much help. Except it was better when I heat up the oil to blend with the cake flour, the results improved slightly. Thx for been patient and willing to solve the problems with me.
can i use pandan extract instead of fresh pandan juice?
Yes.
Can I know how much ingredients for using 7in mould? Thanks
For 7 inch with same height, use 60% of the ingredients, i.e. about 2.5 eggs. To make it easier, use 75% of ingredients (i.e. 3 eggs, times all ingredients by 0.75), the cake will be slightly higher, you might need to adjust the baking time.
Thank you!
May i know whats the reason my cake has deflated? Baked for an hour...
Baking for 1 hour is too long, normally 45 mins is enough. You meringue might not be beaten well too. Please refer details and reminders at: mykitchen101en.com/pandan-sponge-cake/
I’ve tried several times and its still failed. I believe my meringue beaten it correctly. Weird. Not sure if its my oven problem. Gotta get an oven thermometer and try it again. Btw can i send u a pic of my cake? Perhaps u can determine what could be the possibility of making it deflated.
You may send via PM in Facebook: facebook.com/mykitchen101en
Is your batter as thick as the one shown in the video? Do you drop the pan on worktop after removing from oven?
How many portions is this supposed to serve?
9", about 12 portions.
Is there an alternative to corn oil?
Please tell me
Can I used 2 eggs
Yes, 2 eggs is half of the original portion, reduce other ingredient to half too, use smaller baking pan.
Can I use plain superfine flour to make this cake
Yes, cake flour is superfine flour.
Can I have the recipe?
mykitchen101en.com/pandan-sponge-cake/
Too sweet.
I think it is just right. You can reduce the sugar for preference.