Composition:
- Wheat Flour
- Cornflour
- Refined sugar
- Skimmed milk powder
- Emulsifiers
- Baking powder
- Pandanus scent
- Diamond color food dye CI 42090 & amp; tartrasin CI 19140
How to create:
- Preheat oven (180C). When using baking pan, can be directly used without the need to be heated base first.
- Beat eggs for + 2 minutes until fluffy.
- Add the PONDAN Cake Sponge Pandan and shake again at high speed for 6-7 minutes until the white dough is thickened.
- Add liquid margarine that has been cooled and stirred until evenly with a spatula.
- Spread pan / baking pan with margarine then
bake until cooked for + 35-40 minutes using medium heat (180C). To know baked cookies are cooked or not, skew the center of the cake with a toothpick and lift. If there is no dough that sticks means the cake is cooked. - Cover your sponge cake with butter cream (butter cream recipe is on the side of this box).
Recipe for making butter cream Ingredients:
- 100 g white butter
- 100 g margarine
- 3 tablespoons sweetened condensed milk
- 100 g refined sugar
How to create:
All the ingredients are shaken into one for 15 minutes until white is thick. Be butter cream for coating materials and polishing materials.”