Kek Span Telur
Pencuci Mulut • Malaysia
How to Make Egg Sponge Cake (Traditional & Healthy Version)
Egg Sponge Cake, known locally as 'Kek Span Telur', is a beloved dessert in Malaysia, celebrated for its light, fluffy texture and subtle sweetness. Rooted in Malaysia’s multicultural heritage, this cake is often served at festive gatherings, family tea times, and special occasions. The recipe highlights the simplicity of eggs, flour, and sugar—staples found in Malaysian kitchens—while sometimes incorporating local ingredients like pandan leaf extract for an aromatic twist. Malaysian Egg Sponge Cake stands out for its delicate crumb and gentle flavor, making it a perfect canvas for creative adaptations, whether infused with santan (coconut milk) or enhanced with lemongrass essence. Its versatility and comforting taste have made it a staple across diverse communities, reflecting Malaysia’s unique blend of culinary traditions. For those mindful of their calorie intake, this health-conscious version uses less sugar and oil, providing a guilt-free treat. The airy texture and wholesome ingredients make it a delightful, wholesome dessert that’s both satisfying and nourishing. Whether enjoyed plain or with a light drizzle of honey, Egg Sponge Cake offers the perfect balance of tradition and taste, making it an ideal dessert for anyone looking to experience authentic Malaysian flavors.
Bahan-bahan(untuk 1 slice (approx. 60g))
- 3 large Eggs (Telur)
- 1/2 cup Cake flour (Fine Malaysian flour)
- 1/4 cup Sugar (Gula pasir)
- 1 teaspoon Pandan extract (Sari pandan) - pilihan
- 2 tablespoons Low-fat milk (Susu rendah lemak)
- 1 tablespoon Vegetable oil (Minyak sayur)
- 1/2 teaspoon Baking powder (Serbuk penaik)
- 1/8 teaspoon Salt (Garam)
- 1/4 teaspoon Lemongrass powder (Serbuk serai) - pilihan
- 1/2 teaspoon Vanilla extract (Ekstrak vanila) - pilihan
Arahan
- 1
Preheat oven to 170°C (340°F). Line a small cake pan with parchment paper.
5 minutes
Ensure oven is fully preheated for optimal cake rise.
- 2
Separate egg whites and yolks. Whisk yolks with sugar until pale and creamy.
3 minutes
Use room temperature eggs for better volume.
- 3
Add milk, vegetable oil, pandan extract, and vanilla to yolk mixture. Mix until smooth.
2 minutes
Pandan adds authentic Malaysian aroma.
- 4
Sift cake flour, baking powder, salt, and lemongrass powder. Gradually fold into yolk mixture.
3 minutes
Folding prevents overmixing and keeps cake fluffy.
Kenapa hidangan ini sihat
This Egg Sponge Cake recipe is a healthy choice because it maintains a light profile with reduced sugar and oil, relying on eggs for structure and protein. Incorporating pandan and lemongrass not only enhances flavor but also provides natural plant-based nutrients. It’s vegetarian, can be easily adapted for various diet needs, and offers a satisfying sweet treat without compromising nutritional goals.
Egg Sponge Cake is naturally low in fat and moderate in carbohydrates, thanks to its minimal oil and sugar content. Eggs provide protein and essential vitamins such as B12, D, and choline. The use of pandan and lemongrass introduces antioxidants and minerals like iron and potassium. Cake flour is lighter and less calorie-dense than regular flour, making this dessert suitable for a balanced diet. Low-fat milk adds calcium without excess saturated fat.
Petua
- 💡Tip 1: Use fresh pandan leaves for a vibrant aroma.
- 💡Tip 2: Whip egg whites in a clean, dry bowl for maximum volume.
- 💡Tip 3: Avoid overmixing the batter to keep the sponge light.
Penyimpanan & hidangan
Store in an airtight container at room temperature for up to 2 days. Refrigerate for longer shelf life, but let cake come to room temperature before serving for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 80.0 kcal |
