Pandan cake is a light and fluffy Asian sponge cake with a chiffon-like texture, nutty-floral flavor, and vibrant green color. Made with whipped egg whites, pandan extract, oil, and milk, and is perfect with afternoon tea or coffee.
I finally made this soft Asian cake recipe! In my opinion, what makes this cake so light and airy is the whipped egg whites. Beating the egg whites until stiff peaks form, then gently folding them into the batter, helps create that fluffiness.
What Does Pandan Taste Like?
I flavored this cake with pandan extract. If you are not familiar with the pandan extract, it is so popular in Southeast Asian cuisine and has a floral flavor!
For me, it tastes like rose water, and it’s slightly nutty. 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.
Using pandan extract makes this recipe much easier because you can enjoy a homemade Asian-inspired dessert without having to blend or strain fresh pandan leaves.
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 pandan 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 (optional): I sprinkled some powdered sugar on top of the cake just for decoration; it's 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
- One Layer 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
- 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.
- 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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