Pandan Sponge Cake

Everyone loves Pandan Cake.  It's hard to resist this sweet, aromatic, delicate, fluffy cake, and that tasty brown skin...


There are 2 ways to make this cake - the sponge cake style, or the chiffon cake style.  Today, I chose the lazy style - sponge - only because I wasn't in the mood to separate the egg whites from the yolks.  Works just as well, in my opinion. There's just a slight difference in texture. I'll post the recipe for chiffon style soon, and you can try both before you decide which texture you like better.

Pandan Sponge Cake Recipe

3 eggs
1/4 tsp cream of tartar (optional)
80g caster or fine sugar
1-1/2 tsp condensed milk
140g cake flour (or plain flour), sifted 3x
4 tbs oil or 60g butter, melted
3 tbs coconut cream
4 tbs water
1/4 tsp pandan paste

1 - With your mixer, whisk eggs till light and fluffy, and about 4-5 times in volume.  Have patience at this step; let your mixer run for about 8-10 min till it no longer increases in volume.  Add cream of tartar and condensed milk.  Slowly add sugar and continue beating till all the sugar is incorporated.

2 - Combine oil/butter, coconut cream, water and pandan.  Mix well.

3 - Gently fold in flour, alternating with pandan mixture.  Start and end with flour.  Do not overmix.,

4 - Pour into baking pan and bake at 170 degC for about 40 min.


After the cake was done, I discovered from the internet that if you add about 5g of cornflour into the egg mixture, it helps hold the structure better.  I'm definitely trying this out next time.