Malay sponge cake

Malay Sponge Cake or Kek Span is a popular traditional dessert in Malaysia. It is known for its light and fluffy texture, similar to a sponge, hence the name. The cake is typically made from basic ingredients such as eggs, sugar, and flour, and is often flavored with pandan leaves, giving it a distinctive green color and unique flavor.

History

The exact origins of the Malay Sponge Cake are unclear, but it is believed to have been introduced to Malaysia by Portuguese traders in the 16th century. The cake is similar to the Portuguese 'Pão de Castela', which is also a type of sponge cake. Over time, local ingredients like pandan were incorporated, resulting in the unique Malay version known today.

Preparation

The preparation of Malay Sponge Cake involves beating eggs and sugar until they are fluffy and light. This is then combined with flour and any additional flavorings. The mixture is poured into a cake tin and baked until it rises and turns golden brown. The cake is then cooled and cut into pieces before serving.

Cultural Significance

Malay Sponge Cake is often served during festive occasions such as Eid al-Fitr, Chinese New Year, and Deepavali. It is also a common sight at local bakeries and street markets in Malaysia. The cake's light and airy texture, combined with its sweet and fragrant flavor, make it a favorite among locals and tourists alike.

Variations

There are several variations of the Malay Sponge Cake, with different regions adding their own twist to the recipe. Some versions use coconut milk instead of water for a richer flavor, while others add palm sugar for a deeper sweetness. There are also versions that incorporate fruit such as banana or durian into the batter.

See Also

• Malaysian cuisine
• List of cakes
• Pandan cake

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