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
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.
You'll Need
- 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.
Three: Whisk the egg yolks and sugar for 2-3 minutes or until creamy.
Four: Mix in the milk, vegetable oil, and pandan extract 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.
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.
Seven: Now, gently fold the beaten egg whites into the cake batter gradually (don’t overmix).
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.
More Cake Recipes
- Naked Chocolate Cake Recipe
- Quick Microwave Chocolate Cake
- Raspberry Sponge Cake
- Mandarin Orange Cake
- Lemon Victoria Sponge Cake
- Jam and Coconut Cake
- Moist Cherry Cake Recipe
- Orange Drizzle Cake
- Hazelnut Cake Recipe
Recipe
Pandan Cake
Equipment
- Cake tin
- 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.
- Mix in the milk, vegetable oil, and pandan extract 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.
- Now, fold the beaten egg whites into the cake batter gradually (don’t overmix).
- Pour the cake batter into the tin and bake for 25-30 minutes.
- Leave the cake to cool completely, then transfer it to a serving plate and dust it with powdered sugar and serve.
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