Simple Stay-home Recipes: Easy Peasy Pandan Cake

Craving for a light, fluffy refreshment? How does a pandan cake sound like to you? Soft, moist and fragrant, the pandan cake is perfect for an afternoon tea snack or a post-dinner dessert. Hailed as Singapore’s national cake by CNN, the beloved creation is a perennial favourite amongst Singaporeans and travellers.

Pandan Cake 4

Ubiquitous to Southeast Asia, there’s nothing more local than this delightfully cotton-soft cake perfumed with rich pandan and coconut. Yielding an airy, light and cottony texture, let’s try our hand in making this Easy Peasy Pandan Cake.


Ingredients

Pandan Cake Ingredients

  • 225g plain flour
  • 200g fine sugar
  • 6 large eggs
  • 1 tsp baking powder
  • 1/2 teaspoon salt
  • 200ml coconut milk
  • 120ml oil
  • 1 teaspoon pandan essence/paste OR 30g pandan water
  • 100g fine sugar (separate bowl)

Tools

  • Cake pan
  • Oven
  • Whisk
  • Mixing bowl
  • Spatula

Recipe Preparation

Preparation time: 15 minutes; Cooking time: 45 minutes
Feeds eight

  • Preheat oven to 170°C.
  • In a bowl, mix plain flour, 200g of sugar, salt, baking powder together with a whisk.
  • In a separate bowl, separate the egg whites from the egg yolks; with the egg yolks placed in the first mixing bowl.
  • Add coconut milk, oil, pandan essence into the first mixing bowl and mix it thoroughly until it is well-combined.
  • In the second mixing bowl, beat your egg whites with 100g of sugar until stiff peaks are formed.
  • Add the meringue into the batter in batches. Fold in till batter and meringue are mixed thoroughly.
  • Grease your cake pan lightly with butter.
  • Pour the batter into the baking pan.
  • Bake for 40 – 45 minutes, or until a toothpick comes out mostly clean.
  • Let the cake sit in the pan for 15 minutes, unmould and let it cool completely on a metal rack before serving.

Recipe (In Pictures)

Step 1: Preheat oven to 170°C.

Pandan Cake Whisk

Step 2: In a bowl, mix plain flour, 200g of sugar, salt, baking powder together with a whisk.

Pandan Cake Separate Egg Yolk And White

Step 3: In a separate bowl, separate the egg whites from the egg yolks; with the egg yolks placed in the first mixing bowl.

Step 4: Add coconut milk, oil, pandan essence into the first mixing bowl and mix it thoroughly until it is well-combined.

Pandan Cake Stiff Peaks

Step 5: In the second mixing bowl, beat your egg whites with 100g of sugar until stiff peaks are formed.

Pandan Cake Mix Batter

Step 6: Add the meringue into the batter in batches. Fold in till batter and meringue are mixed thoroughly.

Step 7: Grease your cake pan lightly with butter.

Pandan Cake Cake Pan

Step 8: Pour the batter into the baking pan.

Step 9: Bake for 40 – 45 minutes, or until a toothpick comes out mostly clean.

Step 10: Let the cake sit in the pan for 15 minutes, unmould and let it cool completely on a metal rack before serving.

Easy Peasy Pandan Cake 3

There we have it— a cotton-soft, light and fluffy pandan cake. It possessed an airy texture along with a subtle pandan fragrance in each mouthful. This variant of the cake boasted distinct and light flavours that weren’t too airy nor fluffy, though I’d say they are a tad bit denser than the usual pandan cake. 

I found many recipes incorporating pandan juice instead, but I thought it would be ideal to include other ingredient substitutes that you can use in your baking endeavour.

Pandan Cake 3

Delicate, ethereally light and refreshing with that lingering pandan essence and coconut fragrance after every bite, this sure serves up as a great breakfast or afternoon snack.

Trust me, once you’ve tried this you’ll want to make it again and again. If you’re searching for ideas for breakfast, lunch and dinner or a dish to complete your meal,  check out our collection of stay-home recipes. Bon appétit!

Expected Damage: S$5 – S$6 per portion (feeds 8 pax)

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