Beelee Lau’s quick sponge cake recipe made into a pandan coconut version 😊.
Even though it doesn’t rise as high as a regular chiffon, the texture is the same and doesn’t require beating anything separately, so far more convenient! Also thanks to Thermomix (Suriya Abdullah’s method), no need to squeeze pandan leaves for juice, just grind the whole leaves in for natural colour and fragrance!
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Quick Sponge Cake:
1) Insert butterfly, add in 5 eggs (250g) n 40g sugar to beat 10 min / 45°C / Sp 4.
2) Continue to beat 5 min / Sp 4.
3) Add in 50g self raising flour (sieved), 30g coconut oil + 20g milk to mix 5 sec / Sp 3.
4) Remove butterfly, use spatula to stir batter 2 times same direction. Then pour into cake mould, bake in preheated oven at 160°C for 28 minutes.
Once baked, invert cake mould onto rack to cool 10 minutes. Then remove cake from mould n cut.
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For my pandan coconut variation, before inserting butterfly in step 1, add 3 pandan leaves (cut into smaller pieces) and blend leaves, eggs and sugar 1min/sp10. Then proceed with the rest of the recipe, substitute coconut milk for normal milk.
