pandan kaya sponge sandwiches ~ highly recommended 班兰咖椰海绵夹心蛋糕～强推

Recipe adapted from Table for 2

Ingredients

sponge cake
A
100g sugar * i used 100g castor sugar
1 tbsp ovalette

B
5 eggs

C
125g flour
1 tsp baking powder

D
40ml thick coconut milk
1 tsp pandan paste * i used 2 tsp homemade pandan paste

E
75g corn oil * i used coconut oil

filling
1/2 cup whipped cream * i whipped up 80ml of whipping cream
2 heaped tbsp pandan kaya * i used 54g of kaya

食材

海绵蛋糕
A
白糖 160克＊我用了 100克绵白糖
蛋糕乳化剂 1大匙

B
鸡蛋 5颗

C
面粉 125克
泡打粉 1小匙

D
浓椰浆 40毫升
班兰糊 1小匙＊我用 2小匙自制班兰糊

E
粟米油 75克＊我用了椰子油

内陷
打发淡奶油 1/2两杯＊我将 80毫升淡奶油打发
班兰咖椰 2大匙＊我用了 54克咖椰

Directions/做法

– preheat oven to 180 degrees C and line 2 baking sheets with baking paper * dimensions of baking sheets were not mentioned in original recipe. i used one 7 inch square baking pan
烤箱预热至 180摄氏度。两张烤盘铺上烘焙纸＊原食谱没记录烤盘的尺寸，我用了一个 7寸方形烤盘

– beat A till crumbly and yellow
将 A食材打至白糖变黄色并形成小颗粒

– add in eggs one by one and beat till combined
鸡蛋一颗一颗加入、拌匀

– sift in C and combine till you get a smooth batter
筛入 C食材，拌至面糊变细滑

– pour in D and beat batter till thick, fluffy and doubled up *i beat for 10 mins using electric hand whisk
倒入 D食材，打至面糊变双倍大并成蓬松状＊我用电动打蛋器打了十分钟

– fold in oil and pour batter into 2 baking sheets. bake for 20 mins each * i baked mine in one 7 inch square pan for 38 mins
将 E拌入面糊、拌匀后将面糊倒入两张烤盘，送入烤箱烤 20分钟即可＊我用 7寸方形烤盘烤了 38分钟

– cool cake. meantime, mix whipped cream with pandan kaya
蛋糕冷却当儿，将打发的淡奶油和班兰咖椰拌匀

– place one layer of cake surface side down * or slice cake into half if using one baking pan and spread filling evenly
将一层蛋糕，上色那面朝下，铺上内陷＊如用一张烤盘，事先将蛋糕破半

– slice and serve
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