A colleague of mine was nice enough to make my sister a huge size Steamed Taro & Pumpkin Cake last Saturday evening for free. I insisted on paying for the cost of the ingredients but she declined. In order to lessen up my guilt, I decided to bake her some Pandan Sponge Cups so that she can eat them during tea break. Unfortunately, my Pandan Sponge Cups did not turn out as well as I anticipated them to be.
Sister had been asking if I could bake her cakes that come with pandan flavor. I had previously tried Pandan Ogura Cake and it failed rather badly. Therefore, it busted my confidence in making cakes out of coconut milk and screwpine (pandan) juice. But I found this Pandan Sponge Cups recipe from Wendyinkk while I was looking for inspiration on what to bake next. Instead of using pandan juice from scratch, it made use of pandan paste only.
Pandan Sponge Cups (adapted from Wendyinkk)
- 3 eggs
- 3 egg yolks
- 120g fine granulated sugar (150g)
- 75g cake flour
- 1 tsp pandan paste
- 3 egg whites
- 1/16 tsp cream of tartar (a pinch)
- 1 tbsp fine granulated sugar
Those fonts which were marked in red are the original measurement of ingredients from Wendyinkk. I decided to lower the sugar quantity by 30g as I find 150g to be a little bit exaggerating. To be honest, I myself even find the cake to be extremely sweet albeit I had lowered down the sugar quantity by 30g. If you aren’t someone into sweet cakes, you might want to consider reducing the sugar quantity to approximately 80g?
- Beat whole eggs and egg yolks with 120g of fine granulated sugar until the batter turns creamy and pale in color.
- Add in pandan paste and mix well.
- Add in sifted cake flour and mix until well incorporated with no flour lump to be seen.
- Beat egg whites with cream of tartar until it turns foamy and frothy. Add in 1 tablespoon of fine granulated sugar and beat until it reaches stiff peaks stage.
- Gently fold in the meringue in three batches until no white streak could be seen.
- Spoon about two tablespoons of the mixed batter into each muffin cups until 1cm to the rim. You can also pour all the mixed batter into a piping bag so that there will be no dripping while spooning the batter into muffin cups.
- Bake them in a preheated oven of 190 degree Celsius for approximately 15 – 20 minutes or until inserted skewer comes out clean.
I find the coloring to be a little intimidating. So, I swore to myself that I will never use pandan paste anymore. LOL! Original recipe mentioned that the batter can yield about 12 cupcakes but mine yielded 21 cupcakes. I could not understand why my cupcakes turned out to be holey on the inside.
Sister find the texture of the cake to be a little bit dry. I personally didn’t like the cupcakes that much either as I find the flavoring to be fake and the sweetness level was a little bit too high to tolerate.