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Pandan cake

updated

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Ingredients for 8 servings:

  • 5 eggs, separated
  • 175 g sugar
  • 1 ½ tsp pandan leaf extract
  • 250 g flour
  • 2 tbsp, leveled baking powder
  • 180 ml coconut milk
  • 80 ml oil, neutral
  • 1 pinch of salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 20 minutes

Asian specialty – the poisonous green color comes from the pandanus

Beat the egg whites until stiff and set aside. Whisk the egg yolks with the sugar, oil, coconut milk, and pandan extract until frothy. Stir in the flour, baking powder, and salt. Fold in the egg whites. Pour into a small loaf pan lined with baking paper and bake at 180°C (top/bottom heat) for 60 minutes. Bake for another 5 minutes at 200°C (fan/bottom heat). Do the toothpick test! The pandan cake rises extremely high—hence the long baking time. Ideally, the finished product should look like a green sponge when cut into a slice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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