Kek Span Vanilla
Pencuci Mulut • Malaysia
How to Make Vanilla Sponge Cake (Traditional & Healthy Version)
Vanilla Sponge Cake is a beloved dessert in many Malaysian households, often appearing on festive tables and at casual gatherings alike. Its soft, airy texture and subtle vanilla aroma make it an all-time favorite, especially among those who appreciate light, less-sweet treats. In Malaysia’s multicultural culinary landscape, sponge cake recipes have evolved to feature local twists, such as the addition of santan (coconut milk) for a tropical note, or pandan for a fragrant aroma. This health-conscious version of Vanilla Sponge Cake is designed to retain the authentic, fluffy character while incorporating wholesome ingredients and reducing unnecessary calories. It’s perfect for those tracking their intake or seeking a guilt-free dessert option. With its simple preparation and vegetarian-friendly profile, this cake is enjoyed by Malaysians of all backgrounds, making it a true testament to the country’s diverse food heritage.
Bahan-bahan(untuk 1 medium slice (approx. 80g))
- 3/4 cup All-purpose flour (tepung serbaguna)
- 1 tsp Baking powder (serbuk penaik)
- 2 large Eggs (telur)
- 1/4 cup Low-fat milk (susu rendah lemak)
- 1 tsp Natural vanilla extract (ekstrak vanila asli)
- 2 tbsp Coconut oil (minyak kelapa)
- 1/4 cup Fine sugar (gula halus (can substitute with gula Melaka))
- 1/8 tsp Salt (garam)
- 1 tbsp Pandan juice (air pandan, optional for aroma and color) - pilihan
Arahan
- 1
Preheat your oven to 170°C (340°F). Line a small cake tin with baking paper or lightly grease with coconut oil.
5 minutes
Ensure oven is fully heated before baking for even rise.
- 2
Sift the flour, baking powder, and salt into a mixing bowl. This aerates the dry ingredients for a lighter cake.
2 minutes
Sifting removes lumps and ensures even mixing.
- 3
In a separate bowl, whisk eggs and sugar until pale and fluffy, about 3-4 minutes. If using, mix in pandan juice for fragrance and color.
4 minutes
Whisk until the mixture forms ribbons for the best sponge texture.
- 4
Add the vanilla extract, low-fat milk, and coconut oil to the egg mixture. Mix until well combined.
2 minutes
Bring all wet ingredients to room temperature for optimal mixing.
Kenapa hidangan ini sihat
By opting for coconut oil over butter and using less sugar, this recipe achieves a lighter calorie profile without sacrificing flavor. Incorporating local ingredients like pandan and low-fat dairy makes it suitable for those monitoring calories or seeking heart-healthy options. The cake’s fluffy texture also means you can enjoy a satisfying dessert with less fat and sugar compared to traditional versions.
This Vanilla Sponge Cake is crafted with reduced sugar and healthy fats by using coconut oil, which contains beneficial medium-chain triglycerides. The inclusion of low-fat milk helps lower overall saturated fat content, making it a lighter option. Eggs provide high-quality protein, while the cake delivers carbohydrates for energy. Optional pandan adds antioxidants such as chlorophyll. Each serving offers a balance of macronutrients and is free from artificial additives.
Petua
- 💡Tip 1: Use eggs at room temperature for better volume when whisking.
- 💡Tip 2: Gently fold dry ingredients to maintain the sponge’s airy texture.
- 💡Tip 3: For a local twist, add a teaspoon of pandan paste or fresh pandan juice.
Penyimpanan & hidangan
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For best texture, bring to room temperature before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 240.0 kcal |
