I've been eyeing on this topo map cake long long time ago and finally, I did it ! yay ! I am truly happy because I am baking it with my (3L fryer basket) air fryer. And the result is simply amazing, except the airy holes >o< However, overall I am satisfied with the out come. This round I am using another sponge making method which really easy to prepare. Please read on for more.
Ingredients :
4 egg white
70gm fine sugar
4 egg yolk
48gm all purpose flour
12gm corn flour
1/4 tspn baking powder (optional)
a pinch of salt
3 TB corn oil
1/3 tspn pandan paste
** 2 TB cocoa powder for layering spread
Method :
(1) beat egg white till foamy then gradually add in sugar and beat till stiff. (as picture shown below)
(2) now, add in egg yolk one at a time and beat till it looks pale and stiff, as picture shown as the above. Foamy egg white after adding in egg yolk and still looking nice pale & airy.
(3) next, fold in flour mixture in 3 batches till everything is well cooperated.
(4) transfer 1/3 of batter to another bowl then mix with 1/3 tspn concentrated pandan paste.
(5) transfer 1/3 of the origin batter to a 7" baking tray lined with parchment paper, nicely spread then sieve a layer of cocoa powder over the batter.
(6) next, spread the pandan batter over to cover the cocoa layer, making sure its nicely spread. Then again sieve cocoa powder over the pandan batter.
(7) now, cover the 2nd layer of cocoa powder with the remaining batter and making sure its nicely spread. Then by using a spoon slightly push the batter down for shaping.
(8) after that cover it with an aluminium foil with holes on it. (as picture shown below) This round I will go without the card board by the side.
(9) finally, bake at preheated air fryer 150'C for 30 minutes then 135'C for another 18 minutes.
(10) unmould cake and leave cool completely before discharged baking paper. (the aluminium sheet ate my cake )
Is it great ! Hope you guys will love it too. Have fun with your air fryer.
