One of chowtimes reader asked for the recipe of steamed pandan cake and I decided to try to make some adjustments to the Chinese Sponge Cake recipe to incorporate the pandan flavour.
The steamed pandan cake smells great and Arkensen commented that it smells like the Layer Cake which also has pandan element in it.
The only thing is that the bottom part of the cake is more densed than the top part. Do you have any idea why?
Here is the ingredients adjustment I made to the Chinese Sponge Cake:
- 4 eggs
- 1 cup flour (substituted with 1 cup less 2 tablespoons flour plus 2 tablespoons of milk powder)
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon almond extract (substitute with pandan essence)
- 1/2 cup evaporated milk (substituted with pandan juice)
- 4 tablespoons butter or margarine, melted
The pandan leaves (also known as screwpine leaves) can be found in Filipino stores. I got mine from Great One Supermarket in Richmond. I’m sure you can find it in Chinatown too. (more…)