11 July 2010

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. 


Bakertan said...


the pandan sponge cake looks good with the nicely browned skin.

out of the two style, i would prefer the chiffon cake method. it yields a more tender and moist cake as compared to this style which produces what is known as a genoise sponge.

I do not prefer genoise sponge cakes as most of my genoise sponge cakes turn out to be coarse grained and dry even when i do not overbake them. Read somewhere that genoise sponge cakes tend to be dry and are sandwiched with whipped cream which will moisten them or drenched with syrup to keep them moist.

I realise that the liquid content for this recipe is much higher than that for any other genoise cake. Perhaps this helps the pandan cake remain moist.

Unknown said...

Like the very strong color of the pandan.

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