Discover the secrets to baking an exceptionally soft Pandispanya cake. With detailed instructions and pro tips, this recipe will guide you to create a sponge cake that’s softer than a cloud. A perfect base for your creative dessert ideas!
Why You’ll Love This:
- Room Temperature Ingredients: Ensures even mixing for a smoother batter.
- Egg Separation Precision: Guarantees the right texture and rise.
- Sifted Dry Ingredients: For a finer, more delicate cake structure.
- Gentle Folding Technique: Maintains the airiness of the egg whites.
- Do Not Disturb: Keeping the oven door closed for optimal rise.
Ingredients:
- 4 large eggs (5 medium), at room temperature
- 1 cup sugar (180g), divided
- A pinch of salt
- 1/4 cup hot water (50 ml)
- 1 cup flour (110g)
- 2 tbsp cornstarch (25g)
- 1 packet vanilla sugar
- 1 packet baking powder
- Optional: 3-4 tbsp vegetable oil
Instructions:
- Prep: Line a 19cm baking pan with parchment paper.
- Preheat: Set your oven to 200°C on a top and bottom heat setting.
- Egg Whites: Beat the egg whites with half the sugar and salt until stiff peaks form (they shouldn’t fall out when the bowl is turned upside down).
- Egg Yolks: Whisk the yolks with the remaining sugar, then add hot water and whip until pale.
- Dry Ingredients: Sift together flour, cornstarch, vanilla, and baking powder. Gently fold into the yolk mixture.
- Combine: Fold in the egg whites in 2-3 batches, ensuring not to deflate them.
- Bake: Pour into the pan, tap to release air bubbles. Reduce oven to 170°C and bake for about 45 minutes. Avoid opening the oven for the first 35 minutes.
- Cooling: Let it cool to room temperature before removing from the pan.
Serve this heavenly soft Pandispanya cake as is, or use it as a base for your favorite cream and fruit toppings. It’s a versatile cake that’s sure to impress!
