How to Make Soft Pandan Sponge Cake with a Rice Cooker at Home

How to make Pandan Sponge Cake

• 1

  Beat the egg whites

  Add 4 egg whites, 1 tablespoon of lemon juice, and 1/3 teaspoon of salt into a bowl. Use a whisk to beat vigorously until the mixture forms bubbles like soap.

  Divide 60g of sugar into 3 parts, adding each part to the egg mixture and beating in one direction until dissolved. After all the sugar is added, continue to beat until the egg whites are soft and glossy, forming stiff peaks that bend slightly when lifted.

  Note:

  • Divide the sugar into 2 or 3 portions and add gradually. Avoid adding all at once.
  • The egg whites should be at room temperature before beating and must not have any contact with fats like oil, butter, or egg yolks.

  See details: How to beat egg whites

  

  
• 2

  Blend pandan juice

  Wash the pandan leaves, cut them into pieces, and blend them with about 30 – 40ml of water.

  Then, strain the blended mixture through a sieve to extract the pandan juice.

  
• 3

  Mixing the cake batter

  Melt 20g of butter, then stir well with 4 egg yolks, 2 teaspoons of vanilla extract, and 30ml of pandan leaf juice.

  Note: Melted butter must be allowed to cool before adding to the eggs; if it’s still hot, it can cook the eggs and cause curdling.

  Next, add a portion of the whipped egg whites to the egg yolk mixture and gently fold to combine.

  Then, pour the mixed batter back into the bowl of whipped egg whites, using a spatula to gently fold the mixture from the bottom up. Bring the spatula down to the bottom of the bowl, lifting the denser ingredients up and folding them to the side. Continue this process until the mixture becomes smooth.

  Note: It is important to use the folding technique to avoid breaking the small air bubbles; if not, the cake will not rise well and may collapse after baking.

  Mix the flour and cornstarch thoroughly, then sift the flour into the egg mixture gradually and fold gently.

  Tip: It’s best to add the dry flour a little at a time to the egg mixture to make it easier to fold and prevent lumps.

  

  

  
• 4

  Pouring the batter and baking with a rice cooker

  Brush a layer of cooking oil on the bottom of the rice cooker to prevent sticking, then pour the batter mixture in and close the lid of the pot.

  Press Cook for the first time and wait until the button switches to Keep Warm mode, then let it sit for about 10 minutes before pressing Cook again. Repeat the process as above for about 3 – 4 times until the Cook button indicates it is done.

  

  
• 5

  Final product

  The pandan chiffon cake is fragrant, the cake base still retains its moist softness, with the characteristic sweet aroma from pandan leaves, although it is not perfect like baking in an oven, it is still incredibly delicious!