Pandan Sponge Cake With Coconut Milk and Pandan Essense | EASY RICE COOKER CAKE RECIPES

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This cake is best with Cake Flour, if you have it. It will produce a soft and tender cake texture. But I understand most may not have cake flour. So, you can create your own cake flour using all purpose flour and corn flour (or corn starch). Using just all purpose flour is still ok but your cake will be a bit more firm and not as soft. Also, I tried using 4 eggs and it was not as moist. Using 6 eggs had that egg taste. So, 5 eggs is the perfect number.

EASY RICE COOKER CAKE RECIPES: Pandan Sponge Cake With Coconut Milk and Pandan Essense

INGREDIENTS:
• 1/4 cup (35g) CORN FLOUR (packed)
• 1/2 cup (70g) + 2 tbsp (15g) ALL PURPOSE FLOUR (total 85g)
• 1 tsp (4g) BAKING POWDER
• 1/4 tsp (2g) SALT
• 5 EGGS (separated & room temp)
• 3 tbsp (45g) CASTER SUGAR
• 3 tbsp (45g) OIL
• 1 tsp (5g) VANILLA EXTRACT
• 2 tsp (10g) PANDAN ESSENCE
• 1/4 tsp GREEN FOOD COLORING (optional)
• 1/3 cup (80ml/75g) COCONUT MILK (room temp)
• 5 EGG WHITES
• 1/2 tsp CREAM OF TARTAR (lemon juice/white vinegar)
• 3 tbsp (45g) CASTER SUGAR

NOTE:
If you use cake flour, use 1 cup (120g); DO NOT pack your cup but just pour flour into it

HOW TO:
1. In a small mixing bowl, whisk corn flour, all purpose flour, baking powder and salt
2. Separate eggs into separate large bowls; careful to not get any egg yolk into the egg whites
3. Add sugar to egg yolks and beat for 1-2 minutes until light in color
4. Add oil, vanilla, pandan essence and food coloring and beat 30 seconds then add the coconut milk and mix for another 30 seconds
5. Thoroughly clean your mixing tools and beat the egg whites for 30 seconds until foamy then add cream of tartar. Beat for 1 minute then add 1 tablespoon of sugar. Beat another minute and add another tablespoon of sugar. Repeat adding sugar and beat until you get a stiff peak; about 5-6 minutes
6. Sift half of the flour mixture into the egg yolk batter; whisk for 1 minute then sift the rest of the flour in. Whisk until completely combined and smooth
7. Add 1/3 of whipped egg white and slowly fold in one direction, for about 1 minute; making sure to scrape sides and bottom
8. Add another 1/3 of egg white and fold for another 1 minute or so
9. Add the last egg white and slowly fold for 1-2 minutes until there is no more dark streak turning up from the bottom. It is important to fold slowly and not overmix. Batter should be light, creamy and airy.
10. Line the bottom of the pot if you desire but do NOT grease your pot. Pour batter slowly into the pot to allow bubbles to burst; smooth out the top
11. Use a chopstick or skew to slowly stir in circular motion to remove more bubbles; popping any bubbles you see
12. Cover with paper towel to catch condensation and bake for 2 bake cycles (1 hour) then check. Rice cooker varies so bake another cycle if needed
13. If your cake is stuck to the sides of the pot, then turn it upside down to cool. This is supposed to help the cake from collapsing while cooling and setting. If your pot is non-stick and your cake did not stick to the side, then just cool it right side up
14. Cool it completely, about 1 hour before trying to remove the cake. Use spatula or knife to help loosen the sides. Slowly pull the cake off the bottom with your hands.
15. ENJOY!

OVEN BAKING:
1. Use a tube pan if you have one; do not grease it
2. Bake in pre-heated oven of 325F (160c) over a hot water bath for 30-45 minutes. Ovens varied so check around 30 minutes and bake longer as needed. NOTE: hot water bath could be, a pan with hot water on the bottom oven rack while cake pan is on the rack above it.
3. Once done, turn it upside down on a raised rack to cool. Cake should stick to pan and not fall down

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