Pandan Sponge Cake Gentle

End so well alias pandan cake sponge cake craving. Results of his cake spongy but gentle, savory taste of coconut milk with the aroma of fragrant pandan .. Its texture is light, fluffy, soft and lembuuut .. Remahnya also smooth, pore meeting. High his cake but do not use shrink and flat, down only slightly and no wrinkles. When it's cold too strong ..

Previous experiments failed. His cake shrinks severely deflated. wrinkles, meleyot and waist. It turns out that the volume for thick cake and baked in a round pan like this, should be baked at low temperatures. Temperatures that are too high to make his cake batter rapidly rising and high in the oven. But when issued, kempesnya not playing. The temperature is too high also prone to make a thick cake is not cooked so perfectly and evenly. The top of the already mature (even the skin on too brown) but the bottom was still somewhat sedikiiit beremah wet. If removed from the oven, the bottom of which are not dry will make the cake shrinks ga gorgeous, the bottom will be concave. Although yaa..masih eatableSo, from my previously roasted at a temperature of 170-180C, I jajal baked at a temperature of 150C for 30 minutes early and then raised to a temperature of 160 in the last 25-30 minutes. The dough rise slowly and excessive ga. When removed from the oven did not shrink much.Oh yes, of course, before baking, I also make sure first to throw as many air bubbles trapped in the dough. Otherwise, the dough will rise / flare too high in the oven but fitted out collapse alias deflated. You do this by slowly pouring the batter into the pan (with a large bubble will burst this way when poured), slowly stirring the dough in the pan and then pan snapped before entering the oven ..The rest still stirring alias stir trouble behind, viewers .. If for amateurs macem me ya, is the crucial stage when mixing flour and / or liquid material with stirring way behind. Gradually stir because ga-nyampur nyampur can make the dough first flat, but less than perfect ngaduk can also bantet because the liquid material (thick coconut milk and oil) which have not been mixed will settle down when baked. But not you, ne can as usual, yes? Ga be afraid to fail, long tar can also be ..Let's clay recipe yuks ..Pandan Sponge Cake ala Mama Ayesha adapted from Naila TodayMaterial4 eggs, room temperature *160 gr sugar160 gr flour multipurpose / moderate protein, sifted **1/2 teaspoon salt1 tsp vanilla powder60 ml vegetable oil90 ml coconut milk over medium-thick (30-40 ml thick coconut milk diluted with water kara) ***3/4 tsp pandan paste, or to taste* To speed up the fluffy eggs well, sometimes I use the water soak anget first egg. Fluffy eggs well in warmer temperatures ~ 40C** For the results of a softer again, can use cake flour / low protein flour. Or it could also add some cornstarch (and reduce the portion terigunya)example: replace 160 g of wheat into [130 g flour + 30 g cornstarch]*** Preferably not cold from the refrigerator, warmed briefly with microwave about 30 seconds. If cold is usually difficult nyampur then perfect in the doughHow to make

 1. Preheat the oven to 150 C. Cover the round baking pan diameter 18 cm high 7 cm with baking paper (lower part only). If using the Removable pan, leave without pedestal and spreadable. Set aside2. Beat eggs with handmixer speed of 3 (moderate). When starting foamy / frothy and white, add sugar gradually while continuing to be shaken. Continue beating until thick tread (with handmixer I need menitan 7-10). Add salt and powdered vanilla, beat well.3. Enter the sifted flour in a way, 3 phase. Each time entered, turning with a spatula stir until well blended. (can also use a mixer lowest speed, briefly)4. Insert the oil and coconut milk little by little, add all also the pandan paste and then turning with a spatula stir (can also use a mixer lowest speed, briefly). Make sure nothing is left in the bottom of the bowl.5. Pour the batter into the pan slowly. Pounding-tapping pan so that the trapped air bubbles disappear.6. Bake for 30 minutes at a temperature of 150C, and then raise the temperature be 160C. Roast another 25-30 minutes, or until a toothpick inserted comes out clean.7. Remove from oven, tapping on the table (this he says reduces shrinkage). Behind the pan about 5 minutes on wire rack then immediately remove from pan, let cool cake on a wire rack.Cut after really cool to get results that neatly slices ..

Note: Cake produced high 6 s / d 7 cmWhich in this picture is still somewhat anget be less neatly cut results despite the use sharp knife. Feedback, already impatient mo ga lhep ..: P What is important soft  Credit to mba Naila Today's recipe steady once. Thanks a lot mba, hopefully