Tuesday, May 14, 2013

Making Palm Sugar Sponge Cake

Last Sunday evening, the baking bug bit me again. This time around, I wanted to bake a sweet simple cake - not chocolaty but more complicated than plain vanilla butter cake. Considering that I still have some palm sugar leftover in my kitchen, I thought of utilizing it as one of the cake's ingredients.

After browsing some palm sugar cake recipes in the internet, I decided to just go ahead with making this palm sugar cake to satisfy my craving.

Simple and easy Palm Sugar Sponge Cake.

Palm Sugar Sponge Cake

  • 4 Eggs
  • 125-150gr Palm sugar, thinly sliced/grated
  • 1 tsp Cake emulsifier
  • 1 tsp Vanilla essence
  • 100gr Cake flour
  • 25gr Corn Starch
  • 1 tbs Milk Powder
  • 50gr Margarine or unsalted butter, melted

  1. Mix together and sift cake flour, corn starch and milk powder. Set aside.
  2. Cream eggs, palm sugar, vanilla essence and emulsifier using high-speed electric mixer until fluffy.
  3. Add the flour mixture into the cake batter and fold them using a rubber spatula.
  4. Slowly pour the melted margarine or butter into the cake batter. Mix well.
  5. Pour the cake batter in a cake pan which is already greased and lined with baking paper.
  6. Bake the cake in a preheated oven (180 degree Celsius) for about 25-30 minutes.

This cake is soft and not so sickly sweet. By the way, if you want slightly thin cake result, use a square cake pan (22x22x4cm). If you prefer to have thicker cake result, you might want to consider baking this cake in a loaf pan.

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