Pandan Cake Recipe
Pillowy soft, fluffy and fragrant pandan cake showcasing the best Asian flavours. This cake is airy and light, but also very moist!
Equipment
- 6-inch aluminium tube pan (see post for more details)
- hand mixer
- silicone spatula
Ingredients
Homemade panndan extract
- 5 pandan leaves, fresh or frozen
- ¼ cup water
Cake batter
- 3 large eggs, room temperature
- ¾ cup cake flour (100 grams)
- ⅓ cup granulated sugar (70 grams)
- ½ teaspoon baking powder
- pinch of salt
- ⅓ cup coconut milk (80 grams)
- ¼ cup vegetable oil (50 grams)
- ¼ cup homemade pandan extract (50 grams)
Optional
- ½ teaspoon pandan paste
Instructions
Homemade pandan extract
- Wash and cut the pandan leaves into small 1-inch pieces. Place them in the blender with water and blend until fully pulverised.
- Use a fine sieve or cheese cloth to remove the leaf pulp. The remaining liquid is the pandan extract.
Cake batter
- Pre-heat the oven to 170°C (350°F). Do not grease or line the cake pan.
- In a medium bowl add cake flour and baking powder, mixing well to combine.
- Separate the egg whites and yolks from and place the egg yolks into a large bowl. Add 1 teaspoon of sugar into the yolks, then use a hand mixer to mix until pale and frothy.
- Pour the coconut milk, vegetable oil and pandan extract into the egg yolks, mixing well to combine.
- Sift the flour and baking powder mixture into the pandan mixture, then use a whisk to combine.
- In a separate clean metal or glass bowl, add the egg whites and a pinch of salt. Start whipping until frothy, then slowly start adding in the sugar. Keep whipping while adding the sugar and mix until the meringue reaches medium stiff peaks.
- Add ⅓ of the meringue into the pandan batter and fold it in slowly. Add the remaining meringue and use a spatula to fold it in gently, without deflating any air. The batter needs to be very aerated and fluffy.
- Pour the batter into the cake pan, about ¾ of the way to the top. Level the top with a spatula if needed. Tap the pan onto the work surface gently to release any large air bubbles.
- Bake for 25 minutes at 170°C (350°F), and do not open the oven door. After 25 minutes reduce the heat to 160°C (325°F) and bake for another 20-25 minutes or until a skewer comes out clean.
- As soon as the cake comes out, turn the cake pan upside down on its legs and let cool while inverted.
- Once fully cooled, use a thin cake spatula to carefully unstick the edges.
- Decorate as desired with cream cheese frosting or fresh fruit.
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Nutritional information is estimative only and is calculated per serving without any frosting or other toppings. This recipe makes 8 servings.
- A 6-inch aluminium tube pan with NO non-stick coating is needed for this recipe. Do not line or grease the pan. Please see post for different cake sizes and conversions.
- Cake flour cannot be substituted with all purpose flour.
- If the homemade pandan extract is left out, substitute it with extra coconut milk.
- If using store-bought pandan extract only use 1 teaspoon.
Nutrition
Calories: 183kcal
Tried this recipe?Let us know how it was!