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    Home » Recipes » Cake

    Pandan Cake

    Published: Oct 6, 2024 by Radwa ·

    Jump to Recipe

    Pandan cake is a light and fluffy Asian sponge cake with a chiffon-like texture, a delicious nutty flavor, and a vibrant green color. YUM!

    Pandan cake.

    Pandan Cake

    I finally made this Asian cake recipe! I have wanted to make this cake for so long since I tasted it at my friend's birthday party.

    I flavored this cake with pandan extract. If you are not familiar with the pandan extract, it is SOO popular in Southeast Asian cuisine and has a floral flavor!

    For me, it tastes like tropical rose water. I even love its smell and can’t wait to make more recipes using it!

    This pandan extract is concentrated, so I highly recommend using no more than 1 ½ teaspoons. This is the perfect amount to achieve the beautiful, vibrant green colour and delicious flavor.

    I sprinkled some powdered sugar on top of the cake just for decoration.

    cut the Pandan cake.

    You'll Need

    Pandan cake ingredients.
    • Eggs: In this recipe, I separate egg whites from yolks.
    • Granulated sugar
    • Vegetable oil
    • Milk: I used full fat milk, you may use coconut milk instead.
    • Pandan extract: I couldn't find the pendant leaves, so I used a high-quality pandan extract. I bought it from an Asian grocery store near me.
    • All-purpose flour
    • Baking powder
    • Powdered sugar: I use it as a topping, and this is totally optional.

    All the quantities are in the recipe card.

    How To Make Pandan Cake?

    One: Preheat the oven to 180C /350F and grease a 20 cm cake tin with oil.

    Tip: To get a chiffon-style cake, use a tube pan; however, I don't have one, so I used a regular baking pan.

    Two: Separate the eggs (yolks and whites in 2 different bowls.

    The egg yolks and sugar in a mixing bowl.

    Three: Whisk the egg yolks and sugar for 2-3 minutes or until creamy.

    Mix in the milk, vegetable oil, and pandan extract until combined.

    Four: Mix in the milk, vegetable oil, and pandan extract until combined.

    Mix in the flour, salt and baking powder until combined.

    Five: Mix in the flour, salt and baking powder until combined.

    Tip: I highly recommend sifting the flour before adding it to make a smooth, light cake.

    Beat the egg whites with the electric mixer until stiff peaks form.

    Six: Now, beat the egg whites with the electric mixer for 2-3 minutes or until stiff peaks form.

    Pro Tip: Beaten the egg whites to a stiff peak will give the cake a light, airy texture.

    Fold the beaten egg whites into the cake batter gradually.

    Seven: Now, gently fold the beaten egg whites into the cake batter gradually (don’t overmix).

    Pour the cake batter into the tin.

    Eight: Pour the cake batter into the tin and bake for 25-30 minutes.

    Tip: Fold the egg gently to keep the batter airy.

    Nine: Leave the cake to cool completely, then transfer it to a serving plate and dust it with powdered sugar and serve.

    Pandan cake slice.

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    Recipe

    Pandan cake slices.
    Print Pin
    5 from 1 vote

    Pandan Cake

    Pandan cake is a light and fluffy Asian sponge cake with a chiffon-like texture, a delicious nutty flavor, and a vibrant green color.
    Course Baking
    Cuisine American, Asian
    Prep Time 5 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 35 minutes minutes
    Servings 12 Servings
    Calories 234kcal
    Author Radwa

    Equipment

    • Cake tin
    • Mixing bowl
    • Measuring spoons
    • Kitchen scales

    Ingredients

    • 6 large eggs , separate whites from yolks
    • 200 g granulated sugar , divided
    • 100 ml milk
    • 100 ml vegetable oil
    • 1 ½ teaspoon pandan extract
    • 200 g all-purpose flour
    • 1 teaspoon baking powder
    • pinch of salt
    • 1 tablespoon powdered sugar topping, optional

    Instructions

    • Preheat the oven to 180C /350F and grease a 20 cm cake tin with oil.
    • Separate the eggs (yolks and whites in 2 different bowls.
    • Whisk the egg yolks and sugar for 2-3 minutes or until creamy.
      The egg yolks and sugar in a mixing bowl.
    • Mix in the milk, vegetable oil, and pandan extract until combined.
      Mix in the milk, vegetable oil, and pandan extract until combined.
    • Mix in the flour, salt and baking powder until combined.
      Mix in the flour, salt and baking powder until combined.
    • Now, beat the egg whites with the electric mixer for 2-3 minutes or until stiff peaks form.
      Beat the egg whites with the electric mixer until stiff peaks form.
    • Now, fold the beaten egg whites into the cake batter gradually (don’t overmix).
      Fold the beaten egg whites into the cake batter gradually.
    • Pour the cake batter into the tin and bake for 25-30 minutes.
      Pour the cake batter into the tin.
    • Leave the cake to cool completely, then transfer it to a serving plate and dust it with powdered sugar and serve.

    Notes

    I highly recommend sifting the flour before adding it to make a smooth, light cake.

    Nutrition

    Serving: 1serving | Calories: 234kcal | Carbohydrates: 30g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 75mg | Potassium: 66mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 149IU | Calcium: 47mg | Iron: 1mg
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    About Radwa

    Hi! I'm Radwa, a home chef and the creative mind behind Recipe Tale. I've spent years perfecting recipes and exploring flavors. All my recipes are thoroughly tested, and I guarantee you will love them. I only share the best recipes here.

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    Hi, I'm Radwa! Welcome to my blog. I'm passionate about home-cooked food and developing easy recipes that anyone can make.

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