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diana 05-02-2003 @ 11:53 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi jcheng,

Here is a Pandan Sponge Cake recipe that doesn't use ovalette.

Pandan Sponge Cake:

4 large eggs
125g castor OR granulated sugar

Pinch of salt
125g plain (all-purpose) flour
1 tbsp. pandan juice
1/8 tsp. pandan essence
60g butter, melted

Grease and flour a 23cm (9-inch) round cake tin. Preheat oven to 180°C (350°F). Place eggs and sugar in a mixing bowl over a large pan of simmering water and whisk briskly until mixture thickens and almost doubles in volume.

Remove bowl from the simmering water and continue to whisk until mixture turns cool. Mix in sifted flour. Gradually drizzle in the cooled melted butter. Fold in gently with a metal spoon.

Pour mixture into prepared tin. (Smoothen the surface with a spatula.) Bake in preheated oven for 25 to 30 minutes or until cooked. The cake is cooked if the surface is golden brown and it shrinks slightly from the sides of the tin.

Remove cake from oven and leave to cool in the tin for 5 to 6 minutes before turning out on a wire rack.

I have other recipes for Pandan Cake, but I need your email address to send them to you. Please email me at diana@dianasdesserts.com

I can then email you all the recipes I have on Pandan Cakes.

Sincerely, Diana

juan 05-04-2003 @ 6:18 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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I'm new to baking. so pardon me for asking what is ovalette?

May i check what is the difference between all-purpose flour, plain flour, self raising flour and wheat flour. Can we substitute them for one another?
i just moved to Germany and they do not seemed to have so many types of flour available.




joannelsl 05-22-2003 @ 8:30 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Joined: May. 03
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Hi juan,
   This is Jo, a new visitor of Diana's homepage.
   Ovalette is a type of emulsifier. The function of emulsifier is to combine fat and and liquids, which naturally do not combine. When fat and liquids are in a stable condition after the emulsifying process, the cake batter should not be curdled. This emulsion holds air bubbles incorporated during creaming process.
   Egg yolk is a natural emulsifier. Ovalette (yellow), Quick 75 (white), etc can also be added to achieve additional emulsification for some cakes and swiss rolls.
   Hope this helps.

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