I like to think this recipe is pretty standard in that it can be used in any sponge cake setting. All is needed is a little tweaking. Want a richer sponge that can be used as a cupcake? Add some butter. Maybe you want something healthier? Replace all the fat with some olive oil. Maybe you want a coffee sponge or a layered plain vanilla cake? In that case, simply fold some of those flavours in! Maybe you want more of a moussey chocolatey flavour? Just add some melted chocolate. Point is, it doesn’t really matter if you tweak a recipe. Many people think baking has to be super exact but it really doesn’t matter too much.
The following recipe is for a pandan swiss roll. Minus the flavouring it can be used however you like. It produces a light moist sponge. If you prefer a sponge with more substance, you can simply use 2 eggs instead of 3. Actually, if you don’t require your sponge to be super light you can simply dump all the ingredients in a bowl and mix for a few minutes! Et voilà!
160°C / 15 – 20 minutes
1. Combine 3 eggs + 100g sugar in a bowl and set over a bain marie.
2. Heat until warm to touch, then take it off the heat and beat on high until light.
Tip: You may be able to tell from the 2nd picture that the batter will have a few air bubbles. To make sure it doesn’t deflate, simply keep beating on low/medium until it has stabilised and looks like the batter in the 3rd picture.
3. Add flavourings (in my case, some pandan extract).
4. Fold in 100g self raising flour.
Optional: Fold in a couple tablespoons (or more) of oil or melted butter.
5. Bake in a thin tray, cake tin or in any shape you desire.
Coconut Cream Filling
Scoop out the more solid layer from a can of coconut cream/milk as shown above. Add sugar to taste and whip until firm.
Optional: I like to add some gelatine to stabilise my coconut cream and ensure that it doesn’t weep. To do this sprinkle some gelatine over a tbsp or two of cold water. Wait for it to absorb then microwave until dissolved. When cool mix into the coconut cream.