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.