Vietnamese cuisine is known for its rich and flavorful dishes, and one of the most beloved desserts is the pandan sponge cake. This traditional cake is made with pandan leaves, which give it a unique and aromatic flavor. In this article, we will share with you a professional and well-organized recipe for Vietnamese pandan sponge cake. With simple ingredients and easy-to-follow instructions, you can recreate this delectable dessert in the comfort of your own home. So, let's get started and bring a taste of Vietnam to your kitchen.
Main Ingredients: Butter, Self Rising Cake Flour, Granulated Sugar, Eggs
2of 20
Steamed sponge cake with pandan coconut pastry cream...
Main Ingredients: Large Eggs, Cake Flour, Sugar, Milk, Vegetable Oil
3of 20
Steamed Pandan Sponge Cake
Main Ingredients: Large Eggs, Sugar, Pandan Extract, Flour, Sprite
4of 20
Sponge Cake
Main Ingredients: Butter, Milk, Cake Flour, Eggs, Sugar, Vanilla Extract
5of 20
Easy Vanilla Sponge Cake
Main Ingredients: Self Raising Flour, Butter, Caster Sugar, Large Eggs
6of 20
Classic Sponge Cake
Main Ingredients: Cake Flour, Large Eggs, Sugar, Vanilla Extract
7of 20
Best Ever Vanilla Sponge Cake
Main Ingredients: All Purpose Flour, Baking Powder, Salt, Unsalted
8of 20
Hot Milk Sponge Cake
Main Ingredients: Cake Flour, Baking Powder, Table Salt, Whole Milk
9of 20
Basic Sponge Cake Base
Main Ingredients: Eggs, Caster Sugar, Plain Flour, Warm Water, Vegetable
10of 20
Aquafaba sponge cake/Fluffy sponge cake
Main Ingredients: Liquid, Sugar, All Purpose Flour, Vanilla, Aquafaba
11of 20
Passover Sponge Cake
Main Ingredients: Eggs, Sugar, Lemon Juice, Grated Lemon Zest, Salt
12of 20
Orange Sponge Cake
Main Ingredients: Eggs, Granulated Sugar, All Purpose Flour, Orange
13of 20
British Victorian Sponge Cake
Main Ingredients: Unsalted Butter, Superfine Sugar, All Purpose Flour
14of 20
Brown Sugar Sponge Cake
Main Ingredients: Brown Sugar, Eggs, Cornflour, Baking Powder
15of 20
Olive Oil Sponge Cake
Main Ingredients: Sugar, Self Raising Flour, Vegetable Oil, Large Eggs
16of 20
(Vanilla Sponge Cake, Light & Fluffy Sponge Cake)
Main Ingredients: Baking Powder, Eggs, Vanilla Extract, Butter
17of 20
Steamed Pandan Sponge Cake (Whole-egg method,...
Main Ingredients: Large Eggs, Shell, Granulated Sugar, Cake Flour, Pandan
18of 20
Eggless Sponge Cake
Main Ingredients: Maida, Plain Yogurt, Granulated Sugar, Baking Soda
19of 20
Tender Victoria Sponge Cake
Main Ingredients: Large Egg Whites, Vinegar, Sugar, Large Egg Yolks
20of 20
Basic Sponge Cake
Main Ingredients: Egg Whites, Egg Yolks, Cake Flour, White Sugar, Corn
Ingredients:
For the cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1/2 cup milk
1 tablespoon pandan extract
For the pandan syrup:
1/2 cup water
1/2 cup granulated sugar
1 tablespoon pandan extract
Instructions:
Step 1: Prepare the cake batter
1. In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
2. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add in the eggs, one at a time, mixing well after each addition.
4. Slowly pour in the milk and pandan extract, mixing until well combined.
5. Gradually add the flour mixture into the wet ingredients, mixing until just incorporated. Be careful not to overmix the batter.
Step 2: Bake the cake
1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Pour the cake batter into the prepared pan and smooth out the top.
3. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 3: Make the pandan syrup
1. In a small saucepan, combine the water, sugar, and pandan extract.
2. Bring the mixture to a boil, stirring constantly, until the sugar has dissolved.
3. Remove from heat and let cool slightly.
Step 4: Assemble the cake
1. Using a toothpick, poke holes all over the surface of the cooled cake.
2. Slowly pour the pandan syrup over the cake, allowing it to soak in.
3. Let the cake sit for at least 30 minutes before serving.
4. Optional: You can decorate the cake with a sprinkle of powdered sugar or top it with whipped cream for added sweetness.
This Vietnamese pandan sponge cake is a delightful blend of flavors and textures. The soft and airy sponge cake, combined with the fragrant and slightly sweet pandan syrup, makes for a perfect dessert to end any meal. So, gather your ingredients and give this recipe a try. Your taste buds will thank you!
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2013__01__basque-lamb-stew-vertical-b-1200-ddbcbba9b06d475cb2fe6eb560ce27dd.jpg)
