How to Make Kue Sponge Cake Pandan

Mom's Sponge Cake

In this recipe, the addition of coconut milk enhances pandan leaves is quite neutral in taste and has a grassy note because it is after all, a type of chiffon cake is generally more airy compared to sponge cake.

Recipe Summary Mom's Sponge Cake

Serve with fresh berries and whipped cream for a summer treat.

Ingredients | Kue Sponge Cake Pandan

4 eggs

2 cups white sugar

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup milk

¼ cup butter

2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.

Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.

Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Info | Kue Sponge Cake Pandan

prep: 15 mins cook: 26 mins total: 41 mins Servings: 12 Yield: 1 9x13-inch cake

TAG : Mom's Sponge Cake

Desserts, Cakes, Sponge Cake Recipes,