She had done a research on this sponge cake by experimenting on the different eggs temperature used for this sponge cake to gain maximum volume from the batter. Do visit her blog to read about it.
The recipe is as follows:-
Pandan Spongecake adapted from Nasi Lemak Lover
Makes 11 cupcakes
25g corn oil
35g fresh squeeze orange juices (replaced with pandan juice)
3 eggs (extra large), cold from fridge
95g caster sugar
100g Top flour or cake flour (I used pau flour)
1/4tp fine salt
1 orange rind (omit if making pandan flavor)
- Mix corn oil and pandan juices together, set aside
- Mix flour and salt together, sift them twice, set aside
- Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy (I use KA mixer with balloon whisk, 3mins at speed 8-9, 10mins at speed 4-5, 2mins at Speed 1-2, total time 15mins ). My mixer is K-Mixer at speed 5 - 3 mins, speed 3-10 mins, speed 2- 2 mins.
- With mixer running at speed 1-2, (I mix mine at speed 1, the lowest) add in orange rind if making orange flavor, otherwise proceed to add flour spoon by spoon, then drizzle in corn oil and pandan juice. Do not over mix. Remove mixing bowl and use a spatula to continue folding the batter till well combined.
- Pour batter in a lined 12 holes muffin pan until 90% full. Lightly tap on counter top twice to remove air bubbles.
- Bake at pre-heated oven at 170C for 25mins at middle rack. I baked mind at 160C and lower to 150C after 10 minutes.
I'm linking this post to Little Thumbs Up, where the ingredient for this month is Eggs, hosted by Baby Sumo from Eat Your Heart Out, and organized by Zoe from Bake For Happy Kids, together with Doreen from My Little Favourite D.I.Y.