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.
Servings: 12 Servings
Calories: 234kcal
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.
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