เค้กสังขยาใบเตยมะพร้าวอ่อน เค้กสปันจ์ฟองน้ำเนื้อนุ่มทำง่าย สูตรประหยัดต้นทุน ทำขายได้กำไรดี

Introduction

In this tutorial, we'll guide you through the process of making a delicious pandan custard sponge cake, also known as เค้กสังขยาใบเตยมะพร้าวอ่อน. This easy-to-follow recipe is perfect for both baking beginners and experienced cooks looking to create a light, fluffy dessert that can be sold for a profit.

Step 1: Gather Ingredients

Before you start baking, make sure you have all the necessary ingredients on hand.

Sponge Cake Ingredients

• 80 g UFM Royal Fan wheat flour
• 1 tsp baking powder
• 6 eggs (size 1)
• 100 g granulated sugar
• 20 g emulsifying (ovalett)
• 20 g fresh milk
• 50 g vegetable oil

Whipped Cream Ingredients

• 907 g Rich's Eco Whip

Pandan Custard Ingredients

• 2 eggs (size 3)
• 180 g granulated sugar
• 500 g coconut cream
• 250 g pandan juice (made from 15 pandan leaves blended with 300 g water)
• 1/4 tsp salt
• 50 g corn starch

Step 2: Prepare Pandan Juice

To create the pandan flavor for the cake, follow these steps:

1. Blend Pandan Leaves: Combine 15 pandan leaves with 300 g of water in a blender.
2. Strain: Once blended, strain the mixture to extract the pandan juice. Set aside for later use.

Step 3: Make the Sponge Cake

Now, let's create the sponge cake.

1. Preheat the Oven: Set your oven to 150°C (fan mode).
2. Mix Dry Ingredients: In a bowl, combine wheat flour and baking powder.
3. Beat Eggs and Sugar: In a separate bowl, beat together eggs and granulated sugar until the mixture is light and fluffy.
4. Add Emulsifying Agent: Mix in the emulsifying agent, fresh milk, and vegetable oil.
5. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until smooth.
6. Bake: Pour the batter into an 11x15x1 inch baking tray and bake for 25-30 minutes until golden and baked through.

Step 4: Prepare the Pandan Custard

While the sponge cake is baking, you can prepare the pandan custard.

1. Mix Ingredients: In a bowl, whisk together eggs, sugar, coconut cream, pandan juice, salt, and corn starch.
2. Cook Custard: Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it thickens.
3. Set Aside: Remove from heat and let cool slightly before using it as a filling for the cake.

Step 5: Whip the Cream

1. Chill Equipment: Ensure your mixing bowl and beaters are chilled for optimal whipping.
2. Whip Cream: In a bowl, whip the Rich's Eco Whip until it doubles in volume and forms soft peaks.

Step 6: Assemble the Cake

1. Layer the Sponge Cake: Once the sponge cake has cooled, cut it into layers.
2. Spread Custard: Spread a layer of pandan custard between the sponge layers.
3. Frost with Whipped Cream: Use the whipped cream to frost the top and sides of the cake.

Step 7: Serve and Store

• Cut the cake into pieces and serve.
• Store any leftovers in the refrigerator, where it will keep for up to 7 days.

Conclusion

Congratulations! You've created a delightful pandan custard sponge cake that is not only delicious but also cost-effective to make. This recipe is perfect for home bakers looking to sell their creations or simply enjoy a sweet treat. Don’t forget to experiment with different toppings or fillings for added variety. Happy baking!