See the video HERE
kek ikuti kursus...hehehe..jadi....nak tahu lebih lanjut..www.tagged.com/puteri_az_liza
Created on : 24-01-2009
Ingredients :
- 150gm Superfine Flour (Putih lagi halus, brand Blue Key selalunya)
- 150gm castor Sugar
- 5 Gred A eggs
- 15ml Ovalette (cake stabilizer, equal with 1 tbsp)
- 80ml 'Pandan' juice
- 80ml butter or vegetable oil
- 5ml (1tsp) pandan pes
- 5ml (1tsp) Baking Powder
- Green colouring
Method
Combine sugar, ovalette, superfine flour and eggs in a mixing bowl. Beat until foamy as long as 5 minutes with the HIGH speed (but still depending on your mixer speed)
Slow down the mixer, add the 'Pandan' juice ans paste and green colouring. Beat somemore with high speed for about 1 minutes and the batter become foamy ..
Pour the butter or vegetable oil (prefer 'Daisy' brand) and mix until well blend.
Put in the 8" square pan with the parchment paper on the bottom .Bake in the preheated oven for 30 - 35 minutes or until lightly browned and a toothpick inserted in the middle comes out clean
Remove from oven and immediately invert. If your tube pan does not have feet then place on top of a bottle or bowl. Cool for at least one hour before unmolding. Run a spatula or sharp knife around the inside of the pan and then remove the center core of the pan. Then run the spatula or knife along the bottom and center core of the pan. Invert the cake onto a greased wire rack for about 5 minutes time
pes pandan yang sweet guna..500ML -RM18.00...sweet kena la beli yang besar...jimat sikit...
kek dimasak mengunakan api bawah dan atas
NOTE : i've been tried out this method and didn't give the result that i've been expected ...so i tried out the second method (below) which is using Sponge Mix ..and jeng ! jeng ! jeng !! ...tersangat la berpuashatinya ..
Sponge Cake Using Sponge Mix
Sponge Cake Using Sponge Mix
Bahan2nya :
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- 250 gm sponge mix (vanilla/chocolate or any flavour as u desire)
- 5 biji telur gred A
- 60ml air masak suhu sederhana (if nak letak perasa like pandan, put with this boiled water)
- 60ml corn oil or butter - i used butter, melted, gebus !!!
- 1/2 tsp ovelette
- 1 tsp bicarbonat soda
- 1 tsp baking powder
- 1 tsp vanilla essence
Tutorial : Sponge Cake (Using Sponge Mix)
Bahan2nya :
--------------
--------------
- 250 gm sponge mix (vanilla/chocolate or any flavour as u desire)
- 5 biji telur gred A
- 60ml air masak suhu sederhana (if nak letak perasa like pandan, put with this boiled water)
- 60ml corn oil or butter - i used butter, melted
- 1/2 tsp ovelette
- 1 tsp bicarbonat soda
- 1 tsp baking powder
- 1 tsp vanilla essence
Method to make !
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- STEP 1 - Pukul telur sampai betul2 kembang (this will takes approximately 15 minutes if using my mixer ! but depends on the mixer jugak, mine TENSION LEVEL is only 1-2-3, if guna KITCHENAID mcm Martha Stewart selalu guna tu i think 8-10 mins enough kot sbb the TENSION LEVEL is 1-6 !), mine punya National brand zaman dedulu but still mantap u, still awet muda and POWERless tau, hehehe !! ). Meanwhile tu bolehlah ayakkan sponge mix + gula icing + baking powder + bicarbonat soda ! (even sponge mix mmg dah ada gula but if you sift and then the granule gula tu dah remains, so add up between 2-4 tbsp somemore according to ur sweetness level !)
- STEP 2 - Lepas tu masukkan sponge mix sikit2 sampai habis ...Masukkan ovalette. Pukul lagik another 15 minutes (Trust me! ..I've been tried out for 8mins, 10mins and 15 mins gives me the BEST RESULT though !!, This is by my own experience ok to get the very very delicate status/stage)
- STEP 3 - Masuk air panas (boiled water, if nak letak perasa like pandan, put bersama this air) sikit2. Masukkan oil or mentega cair, pukul lagik sampai jadi mcm ice cream peak for another 15 mins, jenuh menunggu but worth it when you saw the 'spongy and springy' sponge cake, we called it Ribbon like stage or Ice Cream peak !
- This is how it should be looks like after u baked for about 35-40 mins using the 155 degree celcius (155 ºC = 311 ºF)
This is how the cake will looks like if u followed the above method, this is a guide only and found out that this is the best way eva!! OR u may followed this Amoi method - http://www.youtube.com/watch?v=XthNelzetq4&feature=BFa&list=PL0BDA544EF7C43E3A&lf=mh_lolz&index=4, only prob is where to get the wire rack (plz go to minutes 5.40 for faster view !! search all over Melaka for this ...but frust ..kat e-bay pun tarak, amoi tu buat sendiri ke apa ? heheh !
After that u may level the cake using the WIRED LEVEL CAKE .. u may cut off as what ur desire ..make 2 or 3 level for instance ...
Square Chocolate Sponge Cake
U can make cuppies too !
What is the difference of sponge cake/genoise and chiffon cake?
Best Answer - Chosen by Asker
- Sponge cake is generally more heavy or dense than a chiffon. Chiffon cakes are made with beaten egg whites, sponge uses whole eggs.
Other Answers (1)
- the only real difference is that the chiffon cakes contain oil. I suspect that the recipe may simply have been an updated sponge cake
- Sponge - A light and airy cake that contains three basic ingredients: room temperature eggs, sugar, and flour and is leavened solely by the air beaten into the eggs. A basic sponge cake is made by beating the egg yolks and sugar until thick and lemon colored (when beaters are raised the mixture will form a ribbon as it falls back into the bowl) and then stiffly beaten egg whites (with a little sugar) are folded in. Contains no fat. A very versatile cake that can be flavored with extracts, nuts, citrus zests, liqueurs and can be baked in round cake pans or else a sheet pan. Can be eaten plain or filled with whipped cream, buttercream, jam or preserves, fruit, fruit purees, nuts, chocolate, etc. (Recipe for Sponge Cake)
Read more: http://www.joyofbaking.com/FoamCakes.html#Sponge#ixzz1fci9N3k3 - Genoise - named after its place of origin, Genoa Italy, it is a type of light and airy sponge-like cake. Different from a sponge cake in that the eggs are beaten whole and a small amount of melted butter is added. This makes it more tender and flavorful but is less sweet than a regular sponge cake.
Read more: http://www.joyofbaking.com/FoamCakes.html#Sponge#ixzz1fcimXIYm - Chiffon Cake - a moist and tender, light and airy cake that has the richness of a butter cake but the springy texture of a sponge cake. Similar to a butter cake in preparation and formula (although oil is used instead of butter), it relies on the whipped egg whites for its leavening, along with baking powder. A quick and easy batter to make as there is no creaming of the fat and sugar because the fat is in liquid form (vegetable oil). The dry ingredients are mixed together and then the oil, egg yolks, water, and flavoring are beaten in. The egg whites are first beaten separately until stiff, but not dry, and then folded in to the batter. The batter is quite thin and is traditionally baked in a tube pan.
Read more: http://www.joyofbaking.com/FoamCakes.html#Sponge#ixzz1fcjDahkg
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