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
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.