All these sponge and pudding cakes are inspired by the well known Pandan kaya cake, a cake that is refreshing and flavourful while being fondant and cream (buttercream and heavy cream) free at the same time. My first experiment with lychee rose flavour was so well received with quite a number of order requests from those who have tried it that I had to try other flavours. My Matcha Azuki bean sponge and pudding cake was also very refreshing and yummy :).
For this experiment, I decided to try out my silicone heart shaped moulds bought from Daiso.
It is very easy to unmould the cakes from silicone moulds and the finishing is very clean and smooth. Unmoulding from paper cupcake cases was trickier, as I found out from my Matcha Azuki attempt.
As usual, my family and neighbours
Raspberry and strawberry yoghurt chiffon sponge cakes
Ingredients (makes two 15x15cm layer cakes):
1 egg yolk
10g caster sugar
20g canola/ vegetable oil
10g raspberry puree (you may substitute with strawberry yoghurt drink or other types of berry puree)
10g strawberry yoghurt drink
1/2 tsp + 1/2 tsp (optional) strawberry paste
30g cake flour
A pinch of salt
2 egg whites
20g caster sugar
1/8 tsp cream of tartar
1. Line two 15x15cm trays with parchment paper. Set oven rack to second lowest position. Preheat oven to 160°C.
2. Prepare the egg yolk batter. Whisk egg yolk and sugar until pale and thick. Gradually add oil and mix well. Add puree, yoghurt drink and 1/2 tsp strawberry paste. Mix well. Gradually add in sifted cake flour and salt. Whisk until no trace of flour is seen.
3. If you intend to have one shade of pink for the sponge layers, you can skip this step. If you would like two shades like what I did, divide the egg yolk batter into two. Add another 1/2 tsp of strawberry paste into one portion of egg yolk batter.
4. Prepare the meringue. In a clean metal bowl, beat egg whites with cream of tartar until stiff peaks form, gradually adding in the sugar when soft peaks start to form. Do not overbeat.
5. Divide the meringue into two if you have two shades of pink batter. Fold the meringue into egg yolk batter in 3 additions.
6. Pour the batter into prepared trays. Bake for 10 minutes or until skewer comes out clean. Note that every oven is different so baking times may vary. Immediately flip the cakes onto baking paper. Carefully peel off the baking paper attached to the cakes. Cool with a sheet of baking paper over the cakes.
7. Use heart shaped cookie cutter to cut out layer cakes that can easily fit inside the mould. I forgot to take photos of this step as I made this cake on the same day as the Matcha Azuki bean cake.
Strawberry yoghurt pudding
72g evaporated milk
167g strawberry yoghurt drink
1/8 tsp strawberry paste
1/8 tsp rose water (optional but adds a subtle fragrance that compliments the strawberry flavour)
25g caster sugar (add more or less according to taste. Mine is a little sour due to the yoghurt so add more sugar if you prefer a sweeter pudding.)
1/16 tsp salt
1 and 1/4 tsp agar powder
24g custard powder
1. Mix ingredients in (B) in a jug. Set aside.
2. Place all ingredients in (A) in a saucepan and bring to a boil, stirring constantly. Make sure that the mixture is warm or at least room temperature before the agar powder is added or you will get hardened bits of agar in the pudding.
3. Stir (B) again before slowly pouring into (A), stirring the mixture in the saucepan continuously. Bring to a boil while stirring. Remove from heat.
Assemble the sponge and pudding cake by alternating layers of sponge and pudding in the mould. Chill in fridge overnight before serving.
Neighbour's kids loving it :).
If you prefer fruity and piquant flavours, this cake is refreshingly good as an after meal dessert :).