These little sponge cakes were so simple to make and required only a few ingredients. I used my last batch of pandan juice for these cakes and they were so fragrant and the color so deep! I followed Sonia of Nasi Lemak Lover's Orange sponge cupcakes recipe but switch the orange juice with pandan juice to make these delightful cupcakes.
She had done a research on this sponge cake by experimenting on the different eggs temperature used for this sponge cake to gain maximum volume from the batter. Do visit her blog to read about it.
Method:
- Mix corn oil and pandan juices together, set aside
- Mix flour and salt together, sift them twice, set aside
- Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy (I use KA mixer with balloon whisk, 3mins at speed 8-9, 10mins at speed 4-5, 2mins at Speed 1-2, total time 15mins ). My mixer is K-Mixer at speed 5 - 3 mins, speed 3-10 mins, speed 2- 2 mins.
- With mixer running at speed 1-2, (I mix mine at speed 1, the lowest) add in orange rind if making orange flavor, otherwise proceed to add flour spoon by spoon, then drizzle in corn oil and pandan juice. Do not over mix. Remove mixing bowl and use a spatula to continue folding the batter till well combined.
- Pour batter in a lined 12 holes muffin pan until 90% full. Lightly tap on counter top twice to remove air bubbles.
- Bake at pre-heated oven at 170C for 25mins at middle rack. I baked mind at 160C and lower to 150C after 10 minutes.
I also tried the orange version as shown below. I used 3 extra large eggs and manage to get 12 cupcakes and used 90g AP flour and 10g custard powder instead of 100g top flour. The beans from one vanilla pod was also added.
