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Recipe of Pandan Sponge Cake Recipe Singapore

If you are looking for a recipe for a different tin size, or with some additional icing, try our sponge cake calculator for the perfect fit to your equipment or.

Homemade Cream-Filled Sponge Cakes

This is a�favourite snack�in both indonesia and.

Recipe Summary Homemade Cream-Filled Sponge Cakes

My homemade take on the traditional Twinkies® and Raspberry Zingers®, two recipes in one. A bit time-consuming, but oh so delicious!

Ingredients | Pandan Sponge Cake Recipe Singapore

  • cooking spray
  • 1 cup water (Optional)
  • 3 eggs
  • ⅓ cup vegetable oil
  • 1 (18.25 ounce) box yellow cake mix
  • 1 (5.1 ounce) package instant vanilla pudding mix
  • ½ cup butter at room temperature
  • ½ cup shortening
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 cups confectioners' sugar
  • 1 (7 ounce) jar marshmallow creme
  • 2 cups boiling water (Optional)
  • 1 (3 ounce) package raspberry-flavored Jell-O® mix (Optional)
  • 2 cups flaked coconut (Optional)
  • 2 tablespoons cornstarch, or as needed (Optional)
  • Directions

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Cut a 12x14-inch sheet of aluminum foil. Fold it in half lengthwise, then in half again widthwise.
  • Wrap the foil partially around a spice jar lengthwise, bringing foil up around the jar and crushing the foil around the ends of the jar to make a boat-shaped baking form about 4 inches long, 2 1/2 inches tall, and 1 1/2 inch wide. Repeat with 15 more pieces of foil to make 16 boat-shaped baking forms. Shape the bottoms of the forms to be slightly flat so forms can stand up.
  • Spray the forms with cooking spray, and place onto a baking sheet.
  • Mix together 1 cup water, eggs, and vegetable oil in a bowl with an electric mixer set on low speed.
  • Beat in yellow cake mix on medium speed for 2 minutes.
  • Beat in the vanilla pudding mix until smooth, about 3 minutes more.
  • Divide the batter evenly into the prepared aluminum foil baking forms, filling each form about 1/2 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 15 minutes. Cool in the forms for 10 minutes before removing to cool completely on a wire rack.
  • Beat together the butter, shortening, vanilla extract, and salt in a bowl with an electric mixer until smooth, about 3 minutes.
  • Beat in the confectioners' sugar on low speed, gradually increasing speed to high until frosting is smooth and fluffy.
  • Mix in the marshmallow fluff, beating on high speed until light and airy.
  • Spoon frosting into a pastry bag equipped with a round pastry tip.
  • Remove the cakes from the baking forms.
  • With a sharp knife, cut a 2-inch slit lengthwise on the flat bottom side of a cake.
  • Pipe a generous amount of the frosting into the slit, holding the shape of the cake with your hand to prevent splitting. Repeat with the remaining cakes.
  • For the coconut-raspberry variation: Bring 2 cups water and raspberry gelatin mix to a boil in a saucepan until the gelatin dissolves, about 5 minutes.
  • Pour mixture into a shallow dish and refrigerate until thickened but not set, about 15 minutes.
  • Place coconut flakes in a food processor. Pulse until flakes are finely chopped.
  • Transfer the coconut to a shallow dish and stir in enough cornstarch to achieve a loose texture.
  • Dip a filled cake in the thickened gelatin, turning to coat all sides; roll the cake in the coconut mixture. Repeat with remaining cakes.
  • Arrange the coconut-coated cakes on a wire rack until gelatin and coconut are set, about 2 hours.
  • Info | Pandan Sponge Cake Recipe Singapore

    prep: 1 hr cook: 15 mins additional: 2 hrs total: 3 hrs 15 mins Servings: 16 Yield: 16 cakes

    TAG : Homemade Cream-Filled Sponge Cakes

    Desserts, Cakes, Sponge Cake Recipes,


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