Fluffy Pandan Cake

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Fluffy Pandan Cake

Experience the tropical allure of Fluffy Pandan Cake, a cherished dessert in Southeast Asia that enchants both the palate and the senses. This ethereal sponge cake is infused with the aromatic essence of pandan leaves, giving it a striking green hue and a subtle sweetness that dances on your tongue. Known as the 'magic plant,' pandan has been celebrated for centuries for its versatility in culinary creations. Whether it's a festive celebration or a cozy afternoon tea, this cake pairs beautifully with a drizzle of sweetened coconut cream, elevating its flavor to new heights. Let the delightful fragrance and mesmerizing color of this cake transport you to a tropical paradise with every bite.

Servings: 10

Ingredients

  • Pandan leaves (10-12 leaves, chopped)
  • Coconut milk (1 cup)
  • Cake flour (1 ½ cups)
  • Baking powder (1 teaspoon)
  • Salt (¼ teaspoon)
  • Unsalted butter (½ cup, softened)
  • Granulated sugar (1 cup)
  • Eggs (5 large, separated)
  • Vanilla extract (1 teaspoon)
  • Cream of tartar (½ teaspoon)
  • Sweetened coconut cream (optional) (½ cup (for drizzling))
  • Powdered sugar (optional) (1 tablespoon (for dusting))

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan to prevent sticking.
  2. In a blender, combine the chopped pandan leaves and coconut milk. Blend until smooth, then strain the mixture through a fine sieve or cheesecloth to extract the vibrant pandan juice.
  3. In a mixing bowl, sift together the cake flour, baking powder, and salt. This ensures even distribution of ingredients and a light texture.
  4. In a separate large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
  5. Add the egg yolks one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract and pandan juice until thoroughly combined.
  6. Gradually alternate adding the dry ingredient mixture and the remaining pandan juice to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
  7. In a clean mixing bowl, beat the egg whites with cream of tartar until stiff peaks form. This step is crucial for achieving the airy texture of the cake.
  8. Gently fold the beaten egg whites into the pandan batter in three additions, using a spatula to maintain the airiness of the mixture.
  9. Pour the batter into the prepared cake pan and smooth the top with a spatula for an even surface.
  10. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end to prevent overbaking.
  11. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully transfer the cake to a wire rack to cool completely.
  12. For serving, slice the pandan cake and drizzle with sweetened coconut cream, or dust with powdered sugar for an elegant touch.

Dietary Information

Servings: 10 • Dish Type: Dessert • Prep Time: 30 minutes • Cook Time: 45 minutes • Calories: 250 • Fat: 12g • Carbs: 32g • Protein: 4g • Sodium: 150mg • Sugar: 18g