Pandan Cake
A light, fragrant sponge flavoured with pandan extract and coconut milk, baked until springy.
Photograph credit: Pandan Cake (image of pandan cake on Wikidata Q7130487) by Glenn G · CC BY-SA 2.0 · Wikimedia Commons · this resized copy is shared under the same licence
What to Put on the Table With Pandan Cake
- Tea
- Coconut jam
- Fresh mango
- Coffee
How to Make Pandan Cake
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Heat the oven to 170°C / 340°F. Beat the egg whites with 80 g of the sugar until stiff and glossy.
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Beat the yolks with the remaining sugar, oil, coconut milk and pandan extract until smooth. Stir in the flour, baking powder and salt.
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Fold in the whites in three goes until just combined.
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Pour into an ungreased 20 cm tube tin and bake for 35 minutes until springy.
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Turn upside down to cool completely, then loosen and turn out.
Worth Knowing Before You Cook
Use a clean, grease-free bowl.
Fold gently.
Do not grease the tin.
Cool it upside down.
Leftovers
Keeps in an airtight tin for 3 days.
Questions and Answers
How long does Pandan Cake take to make?
30 minutes of preparation and 35 minutes of cooking, so at least 1 hour 5 minutes. The method also needs time for cooling completely, which it does not time, so treat that as a minimum. The recipe serves 10.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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