Friday, July 23, 2010

Pandan Sponge Cuppies

Just as the brudder bit into the cuppie, he said, "Wah, it's veryyyy soft and spongey!" I smiled and replied, "It is meant to be like that one." And inside I was bursting with YAY-ness! :D

Pandan Sponge Cuppies
Recipe adapted from Table for 2 or more and modified by The Bakeanista

3 egg whites
1/4 tsp cream of tartar
1 tbsp sugar

3 eggs
3 egg yolks
120g sugar
1 tsp pandan paste
75g cake flour, sifted

1) Preheat oven to 190 degrees'C.

2) Beat eggs whites until foamy, then add in cream of tartar. Beat until soft peaks, then add in 1 tbsp of sugar and beat until stiff and glossy. Set aside.

3) In a separate bowl, beat eggs, egg yolks, and sugar until creamy, pale and light.

4) Beat in pandan paste and mix well. Sift cake flour and fold into egg yolk mixture.

5) Stir in 1/3 of beaten egg whites from (2) into egg yolk mixture until incorporated. Then fold in the rest of the egg whites.

6) Spoon batter into muffin cups until 1cm to the rim. Bake for 15-20 minutes. Let it cool before serving. :)

7) Enjoy your fluffy pandan sponge cuppies! :D

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