Terkuak: Pandan Sponge Cake (Pondan)

Pandan Sponge Cake (Pondan). Pondan Tepung premiks sponge cake mempermudah Anda membuat Sponge Cake. Pondan Sponge Cake memiliki berbagai rasa, cokelat, vanila, moka, pandan. Pandan Sponge cake (adapted from Neo Sook Bee's recipe).

Pandan Sponge Cake (Pondan) This Pandan Sponge Cake is made with fresh pandan juice, no artificial colour or flavour are added. It has a nice natural pandan fragrant and the texture is soft and fluffy, it is great to be used for making birthday cake. This recipe uses separated-egg method, thus the sponge cake is fluffier and more.
Anda bisa mendapatkan Pandan Sponge Cake (Pondan) dengan menggunakan 5 bahan dan 4 langkah. Monggo silahkan disimak semua informasi detail dibawah ini.


Bahan Bahan Untuk Pandan Sponge Cake (Pondan)

  1. Perlu 1 kotak Pondan sponge cake.
  2. Siapkan Telur.
  3. Perlu Margarin yang dicairkan.
  4. Perlu Pelembut kue.
  5. Ambil Susu bubuk/gula halus(optional).

Pandan chiffon cake is soft, fluffy, moist and fragrant. In this recipe, the addition of coconut milk enhances its flavour. Pandan chiffon cake is like a dream cake due to its fluffiness, softness and moistness. The fragrance of the cake comes from the extract of pandan leaves which is also known.

Instruksi Membuat Pandan Sponge Cake (Pondan)

  1. Langkah membuat sesuai dgn yg tertera dikotak ya.
  2. Tapi aku tambahin susu bubuk biar makin enak (aku masak cake ny pakai Baking Pan aja).
  3. Jangan lupa dicek tingkat kematangan nya dengan menusuk bagian tengah cake dgn tusuk sate ya agar cake tidak gosong. Dan perhatikan jg api nya.
  4. Topping jg sesuai selera, aku biasa nya kasih parutan keju aja.

If you want a sponge cake not using water bath method, smooth top, minimal shrinkage and light, this is the recipe. I still prefer to use earlier basic plain sponge cake recipe but this time made into pandan flavours which using homegrown pandan leaves, so natural green and aromatic! Pondan Pangan Makmur Indonesia is a food manufacturer of ready to use premixes such as cake mixes, cookie mixes, ice cream mixes, dessert mixes, pudding mixes, as well as seasoning mixes. Place eggs and sugar in a mixing bowl over a large pan of simmering water and whisk briskly until mixture thickens and almost doubles in volume. Pandan leaves have a nutty, botanical fragrance that is used as a flavor enhancfer in many Asian cuisines, especially in rice dishes, desserts, and cakes.

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