This Pandan Sponge Cake is made with fresh pandan juice, no artificial colour or flavour are added. It has a nice natural pandan fragrant and the texture is soft and fluffy, it is great to be used for making birthday cake.

This recipe uses separated-egg method, thus the sponge cake is fluffier and more spongy. Some might call it chiffon cake, but I would say it is a sponge cake made using chiffon method.

CHINESE VERSION: 香兰海绵蛋糕

Pandan Sponge CakePandan Sponge Cake

 

Pandan Sponge Cake | MyKitchen101en

Ingredients:

  • 4 egg yolks (grade A/size: L, room temperature)
  • 60 g (1/4 cup + 2 tsps) fine sugar
  • 50 g (1/4 cup) corn oil (or other vegetable oil)
  • 60 ml (1/4 cup) pandan juice*
  • 120 g (1 1/4 cups) low protein flour (cake flour)
  • 1 tsp baking powder

Ingredients for meringue:

  • 4 egg whites (grade A/size: L, room temperature)
  • 1/4 tsp cream of tartar
  • 60 g (1/4 cup + 2 tsps) fine sugar

Directions:

1 Grease and line 9-inch (23-cm) round baking pan with parchment paper.

 

2 *Pandan juice: Blend together 60 ml of water and 15 g of pandan leaves until fine, extract 60 ml of pandan juice.

3 Preheat oven to 160°C/320°F (you may add in a tray of water, about 2 cups, to increase the humidity, which helps cake bake evenly).

4 In a clean mixing bowl, whisk egg whites over low speed until large bubbles are formed. (Reminder: Egg whites and equipment used to beat egg whites must be grease-freewater-free and egg yolk-free. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)

5 Add in cream of tartar, whisk until small bubbles are formed.

6 Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold). (Reminder: When the meringue begins to look glossy, stop and check after beating for every 10 seconds, stop when it has reached the stiff peaks, do not over whip.)

 

7 Beat egg yolks and sugar until thick, add in corn oil, beat until combined, add in pandan juice, mix well.

8 Sift together cake flour and baking powder, then sift again into egg yolk mixture, mix until just combined.

9 Add meringue to batter in 3 batches, mix gently using a balloon whisk.

10 Fold gently until well mixed using spatula, then tap mixing bowl on countertop for a few times to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)

11 Pour batter into baking pan, tap baking pan again for a few times.

12 Bake at 160°C/320°F for 25 minutes, then increase to 180°C/355°F and bake for another 10-15 minutes, or until fully cooked (wooden stick inserted in the center of the cake comes out clean). (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary. Do not open the oven door during the first 30 minutes of baking or the cake might collapse when out of oven.)

13 Once remove from oven, drop the baking pan from 1 foot high onto countertop (to minimize shrinkage).

14 Unmould and set aside on wire rack until completely cooled.