It’s that time again when I crave something Indonesian, something traditional. And faced with a time crunch, a basic sponge cake flavored with pandan paste is my quick way to satisfy the craving. This recipe is so simple and easy you could easily memorize and modify it according to your flavor preference ( I imagine mocha would be great ). And even better, the resulting cake is cottony soft and fluffy and tastes very light.
Cheesy Pandan Sponge Cake
Adapted from Taste
1/3 cup cornflour
2/3 cup plain flour
1/2 tsp baking powder
2/3 cup sugar
1/4 tsp pandan paste
2/3 cup shredded cheese
1. Sift flours and baking powder together three times to aerate. Preheat oven to 180 degree Celcius.
2. Using an electric mixer, beat eggs, sugar and pandan paste in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume.
3. Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined. Fold in shredded cheese. Divide mixture between prepared tins. Top with some extra cheese. Bake for 20 minutes.