Round 1 of CNY baking started !! LOL. And that’s liked after much procrastination, because I just had so much I wanna do, but so limited time and I couldn’t really decide which one I should start from.
And the best of it all, these mini Pandan Egg Sponge Cakes are finished up within the day of baking itself !! And there was liked 40 pcs of it all. Haha,.. Ok la, I account for 25% of them into my own stomach, but still, the rest was finished up pretty quickly. So now I guess I gotta make more of them again just before CNY, since they are freshly made and doesn’t keep long.
In fact, this was quite a trial run because I was terribly afraid that the cakes will stick onto the pan and be difficult to remove and all my “doggies” will probably be “disfigured”. And because the moulds are pretty small and there was no way I could lay parchment paper on them, considering the uneven shape of these cakes unlike the larger version of the egg sponge cake.
And if you think these are like Kueh Bahulu, then I gotta say they are not !! I find that Kueh Bahulu are drier in texture, hence they can be kept for a longer period of time. These mini Pandan Egg Sponge cakes are in fact a 90% shrink down size of the Traditional Egg Sponge Cake that you can find from the recipe here, and because they are so convenient, they make excellent one-mouth dainties. Hence, that probably explains why my entire batch was gone within the day.
If the surface area for the cake is larger, it’s easy when you just wanna knock the pan to flatten out the batter and reduce the air bubbles. But when the area is so small like those mini cakes, they can be tough to handle. So my initial batch was quite a mess, considering the batter in each mould came with a peak as it was difficult to knock out the air bubbles with the small surface area of the mould. That’s where I realise pre-heating of the mould is useful to eliminate this problem and would also generate better texture and more evenly-tone batch of these mini cakes.
Hence, the subsequent baking became quite a breeze and these little cakes are just brimming better through each bake. There was enough batter for approximately 4 to 5 rounds of baking as I managed with 9 in a pan each time. And using pure pandan juice and organic coconut oil just add to the betterment of them all. I am sure to bake these dainties again soon !! Would you like to have some too ? Hehehe.
Documenting it down before I forgot the proportion again… memory nowdays is really failing me. LOL. Even I myself gotta refer back to my own website for recipes of old bakes lor.
45ml pure pandan juice (extract from blending some water with 4-5 pcs of pandan leaves)
40ml coconut oil
⅛ tsp cream of tartar
pinch of salt
Combine the egg yolks, pandan juice and coconut oil and whisk together using a manual whisk until the yolks become lighter in colour and all are well mixed.
Sift the top flour into the batter and mix well using the hand whisk until no flour can be seen. Do not over-mix.
In the bowl of the mixer, add the egg whites and cream of tartar. With the balloon whisk of the mixer, start beating while adding the sugar progressively, until the egg whites form stiff peaks.
Add the egg whites into the egg yolks batter in 3 portions and mix well using the manual whisk till no visible egg whites can be seen and the batter becomes glossy and smooth.
Lightly spray the moulds with some oil and pre-heat the baking tray (if making mini cakes, otherwise please follow baking time here and adjust accordingly to size of cake baking) in the oven at 160 degrees.
When the tray is hot, add the batter into the moulds and bake at 160 degrees for approx. 16 minutes.
Using a sharp skewer, run over the outline of each mould and remove the cake gently. Place them on some paper towels or parchment paper to absorb excess moisture and prevent them from sticking.
Best eaten while still a bit warm and if not eating immediately, please keep them in the fridge.