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Pandan Sponge Cups

Sunday, April 27, 2008

My hubby was complaining why I'm making fancy cakes nowadays.
He wants me to make simpler cakes for him instead.

So, I used the sponge recipe from Strawberry Mirror Cake to make him this pandan sponge for midnight supper.

Pandan Sponge Cups Recipe

3 eggs
3 egg yolks
150gm sugar
1 tsp pandan emulco
3 egg whites
1 pinch cream of tartar
1 tbsp sugar
75gm sifted cake flour

1. Preheat oven to 190C.
2. Beat eggs whites until foamy, then add in cream of tartar. Beat until soft peaks, then add in 1 tbsp of sugar and beat until stiff and glossy.
3. In a separate bowl, beat eggs, egg yolks, and sugar until creamy, pale and light. Beat in pandan emulco.
4. Sift cake flour. Fold into egg yolk mixture.
5. Stir in 1/3 of beaten egg whites into egg yolk mixture. Then fold in the rest of the egg whites.
6. Spoon batter into muffin cups until 1cm to the rim. Bake for 15-20 minutes.
This recipe yields 12 sponge cups.

22 lovely notes:

Anonymous,  July 12, 2009 at 10:50 AM  

What is the portion of the ingredient of the sponge cake for birthday cake?


wendyywy July 13, 2009 at 10:25 PM  

I sent u a link from wendybakery. U didn't keep that??

I am still looking for a perfect recipe.
You can either use the recipe from Dirt Sandwich cakes, or Pandan Layer Cake, or Strawberry Mirror Cake. They are different recipes.
Or just search for any recipe online.Or just use any of my chiffon cake recipe. It works as well.

chuany,  March 4, 2010 at 11:18 AM  

hai Wendy, today i make this cake, nice, but mine smell egg :(, but its ok ^^, soft. here my link, tx for sharing ^^ --> http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs367.snc3/23649_1369106664539_1137880303_1619939_5323590_n.jpg

wendyywy March 4, 2010 at 12:18 PM  

Oh yes, it's a bit eggy due to the amount of eggs used. It's really a lot. But it gives a very nice spongy texture to it.
I saw ur pic, very nicely done. Hope that u will try more recipes from my blog :)

Von September 18, 2010 at 7:01 PM  

These cakes look so light and fluffy!! They remind me of the cakes I used to buy from the Asian supermarkets =) I'll definitely have to try this one day- I think I might have made sponge cupcakes once but they fell (if I remember correctly =S)

wendyywy @ Table for 2..... or more September 19, 2010 at 12:44 AM  

Yes, these are very light, but because these do not contain any oil or liquid, they can be a bit dry.

HL November 10, 2010 at 6:09 PM  

Hi hi i want to try making these! What is pandan emulco?

wendyywy @ Table for 2..... or more November 10, 2010 at 10:52 PM  

Pandan paste. Flavouring and colouring in the same bottle.

Anonymous,  November 29, 2011 at 12:14 PM  

hi Wendy.
i tried this recipe last weekend minus the pandan emulco, was just plain. very happy with the result. it was still spongy after 2 days, but my top was sticky. not sure what made it sticky. i got a bit panicky when i folded the egg whites into the egg yolk mixture. it started to get clumpy, was afraid that i overfold it but it turn out ok to me. in future, for other chiffon cakes, does tat mean i have to fold until no more clumps?

wendyywy @ Table for 2..... or more November 29, 2011 at 12:30 PM  

Add some vanilla (if no pandan) to mask the egg smell, but if you're ok with that then it's fine.
Oh yes, fold until no more clumps, if you are not confident folding with a spatula, fold with a big wire whisk, it's a lot easier and less deflating.
It's sticky because it's so so humid nowadays, don't worry. Even chiffon cakes will get sticky in this wet weather.

kaddy,  May 26, 2012 at 1:03 PM  

Hey Wendy, is there any substitute for cake flour?

WendyinKK @ Table for 2..... or more May 27, 2012 at 1:46 PM  

superfine flour?
or a low protein% all purpose will work too, try 9% protein flour.

Jes's Deli Corner August 10, 2012 at 3:29 PM  


Pandan paste and pandan flavour is it the same thing?

WendyinKK @ Table for 2..... or more August 10, 2012 at 3:46 PM  

Pandan paste is green+flavour, thick consistency like glue

Pandan flavour is just flavour, watery.

Hui Hoon September 14, 2012 at 8:17 PM  

hi! can i use self raising flour instead of cake flour? thx!

WendyinKK @ Table for 2..... or more September 14, 2012 at 9:52 PM  

Hui Hoon,
I'm afraid, cannot.
SRF has baking powder in it. Cake flour doesn't have any. This cake doesn't call for any raising agents at all

Nicole Wong,  October 2, 2012 at 1:00 AM  

Hi Wendy. Do u have any choco sponge or chiffon cake? Saw in ur birthday cakes but no recipe. Thanx alot.

WendyinKK @ Table for 2..... or more October 2, 2012 at 10:12 AM  

Now u make me scratch my head, no recipe?
There are always links to the recipe if I didn't post it directly.
There are at least 3 different chocolate sponges in my blog, if plus the mocha checkerboard, there's 4.

Nicole Wong,  October 3, 2012 at 3:30 PM  

Is it? So sorry. Will check again. Must have overlooked it.

Anonymous,  October 11, 2012 at 10:51 PM  

Wow I try the pandan sponge n it is good! You have alot of recipes which I have been searching for like the steamed pumpkin buns. Going to try out ur cream puff too! Thanks again

Jessie Cheng

friska susanti January 23, 2016 at 3:00 PM  

Hi Wendy,

if i use 22cm square tin instead of cupcakes holder. is it ok?

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