Friday, August 21, 2009

Steamed Pandan Sponge Cake



I have some orange sugar and Eno salt and thought of making a rice flour steamed cake with these two ingredients. The fermentation of rice flour overnight with yeast didn't smell good at all. And the result of this steamed cake was bad, even though it had nice honeycomb effect, but it was hard, smell bad and tasted yucky. I had to give it all to Ms. trash can.

Then, I thought of using the 7-up to make some steamed cake because I remembered I once had a steamed 7-up cake and it was pretty good. This recipe has no butter and oil and the method is like sponge cake. The texture of this cake is spongy and not too sweet. For those who do not have Pandan extract, you can substitute it with pure vanilla extract.





Ingredients:


  • 4 large eggs
  • 2/3 cup sugar (use 3/4 cup for sweeter cake)
  • 1 tsp. Pandan extract
  • 1 1/2 cup self-raising flour, sifted
  • 50ml 7-up or Sprite

Method:

1. In a large bowl, beat eggs with an electric mixer until light and frothy. Add in sugar and continue to beat until thick and creamy, when you lift the beater and write an 8, it will stay there for few seconds. Add in Pandan extract and beat to mix well.


2. Use a spatula and fold in flour lightly in 3 batches (in one direction), lastly add in 7-up and mix well.


3. Scoop batter into individually paper lined silicon cups and steam on high heat for 15 minutes. Best eaten warm on the same day.

26 comments:

Sharon said...

I have some pandan at home so I think I'll try this weekend. Looks great!

Jessica@FoodMayhem said...

Hmm...I've never used 7-up in a cake. It definitely looks nice and puffy. I could pop lots of these.

Anonymous said...

I'm really tempted on trying to make these now.....soooooooo CUUUTTTEEEE!!!!

Thanks for sharing and for posting!

Beachlover said...

ching,are you trying to make "kueh Nee gor" or huat kueh? if you're steaming huat kueh ,you're right on the track,just add some baking powder,there u go..but nevermind la try again!!

Anh said...

These look really good! :)

Sonia said...

This look really great, I always like this kind of steamed sponge cake, since I still have pandan extract (bought it when I bake pandan layer cake), any time I can do this, just go buy 7-up only. Thanks for sharing..

Sweet Jasmine said...

Without the pandan extract this cake is just as nice with rich smell of eggs giving it a bright yellow color.

SIG said...

Oh how cool is that - 7up. Gonna try this.

Sala @ Veggie Belly said...

these cakes look so spongy and airy! love the idea of 7 up! where can you get pandan extract?

ABowlOfMush said...

These look so lovely :)

Cindy said...

Hi! Stumbled across your blog off TasteSpotting -- what a wonderful discovery with the 7UP. I'm just wondering how many cupcakes your recipe makes? Thanks :)

Little Corner of Mine said...

Hope you like it Sharon.

Jessica :)

You're welcome Anon.

Beachlover, maybe it's nee gor, the one that needs a night of fermentation of yeast and rice flour, awful smell lah.

Thanks Anh.

Hope you like it Sonia.

Yes Sweet Jasmine, even with the Pandan extract, I could smell the rich smell of eggs. It's very strong, like eating an egg sponge cake.

Hehe... SIG, hope you like it.

Hi Sala, you can buy the Pandan extract at the oriental store. Or use vanilla extract.

Thanks abowlofmush.

Hi Cindy, I forgot the exact number, but it's about 8 or 9 cupcakes.

Big Boys Oven said...

OMG! those green aliens of yours looked so cute! lol !;) Got to sat they came out so beautifully fluffy! :)

Mochachocolata Rita said...

too bad the first try didn't work out....but look at the success! so adorable...lemme try with different essence (i don't have pandan...)

ICook4Fun said...

I just love looking at you cute little cakes. They are so bulat bulat and smooth. I never use 7 up in my steam cakes but I did used Eno. I have to try this.

SIG said...

I just made them this evening, but I was tired after day out and rushing to put dinner on the table, so was lazy to use cake mixer, too much to wash. I paid for it of course, because I had to whisk non-stop, and it still couldn't get think and fluffy. Didn't bother, so just went ahead and added flour etc. It turned out looking like yours but it tasted eggy. Not really nice. Not recipe's fault, solely mine, but my girl had it and she said 'yummy cake'. Oh well. Will surely try it again.

CORINNE JANSZ said...

Haiyo! you so so rajin lah. I just love visiting your blog! Thank you so much for sharing your recipies with all of us!

I've never tried steaming cakes b4, I will definately try this one!

mikky said...

i just can imagine the smell of pandan... :D

Little Corner of Mine said...

Thanks BBOven! I loved how my little green aliens turned out as well. LOL!

Yup Rita. Different essence would do as well.

Gert, I want to try it plain as well, it will be fragrant with the smell of eggs.

SIG, I never dare to try any sponge cake recipe without using an electric beaters. But, what do you means by eggy? This steamed sponge cake does smell like eggs though. Best keep the leftover in the fridge and re-steam or microwave before eating. Oh, glad your girl liked it. :)

Corinne, not very rajin lah compared to others. I only cook easy food and bakes. :P This is like the steamed eggs cake.

Cook.Bake.Love said...

Woh, your steamed cake looks very good. Can I have one?

I remember many years ago I tried this recipe (also using 7-up), same method, my cake didn't rise fully, the bottom is like kueh. I think I might have overmixed. After seeing ur success, I feel like trying again. :)

Little Corner of Mine said...

Cook bake love, glad to inspire you to try making this 7-up steamed cake again. ;)

SIG said...

As in it tastes like raw eggs. Not nice at all.

Little Corner of Mine said...

Oh SIG, mine doesn't taste like raw eggs. But it has the fragrant of pandan and eggs. :P

mycookinghut said...

This one looks delicious! I need to try!!

Anonymous said...

hey! I wondering if could i substitute the 7-up with anything else?

Coco said...

These are so cute! I've gotta try them tonight. Thanks for the recipe.