Fluffy Pandan Sponge Cake Recipe – Easy & Aromatic!

Table of Contents: Pandan Sponge Cake Recipe

Pandan Sponge Cake Recipe

There’s something deeply comforting about the aroma of pandan floating through a kitchen—rich, earthy, and subtly sweet, like a warm hug from your grandmother. For readers aged 40–65+, this Pandan Sponge Cake Recipe isn’t just dessert—it’s nostalgia, celebration, and a taste of home. Whether you’re baking for family dinners, holiday gatherings, or a quiet weekend treat, this soft, pillowy Green Sponge Cake brings the vibrant soul of Southeast Asian cuisine to your table. With its elegant jade hue, delicate pandan flavor, and melt-in-your-mouth texture, it’s the Asian cake recipe you’ll return to again and again—simple to make, yet unforgettable in flavor.

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Introduction: Pandan Sponge Cake Recipe (350 words)

Few desserts capture the essence of Asian comfort food quite like a Pandan Sponge Cake Recipe. Light as air, deeply fragrant, and naturally tinted a soft jade green, this Pandan Flavor Dessert is a beloved classic across Malaysia, Singapore, Indonesia, and beyond. Unlike many Western cakes that rely on food coloring or artificial extracts, this Green Sponge Cake gets its enchanting color and tropical aroma from the real star: pandan leaves, sometimes called “Asian vanilla.” The result? A moist, tender crumb with a unique, nutty-floral sweetness that’s both familiar and exotic.

Perfect for holidays like Lunar New Year, Hari Raya, or even Thanksgiving dessert tables, this Asian Cake Recipe also shines at birthday parties, teas, or weeknight treats when you want to impress with minimal effort. Whether served plain, dusted with powdered sugar, or layered with coconut cream, its versatility is endless. Baking it feels like a rite of passage—mixing the vibrant pandan juice into the batter, watching the layers rise into golden fluffiness, and slicing into a cake so airy it feels like eating a cloud.

What sets this recipe apart is its balance: not too sweet, not too dense, and made with simple, wholesome ingredients you likely already have. Plus, it’s naturally green—no dyes, no shortcuts—just pure pandan flavor. If you’ve never tried a Pandan Flavor Dessert, this sponge cake is the perfect gateway. It’s an easy comfort food for family dinners that doubles as a showstopper at special occasions. Once you taste it, you’ll understand why this Green Sponge Cake is a cherished favorite in countless Asian homes.

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Alternate Names & Variations

You might also know this delicacy as Kek Pandan, Pandan Chiffon Cake, Nonya Sponge Cake, or Green Jellyless Sponge. It’s closely related to chiffon cakes but lighter and more delicate. Some variations include adding coconut milk, white chocolate shavings, or a pandan custard layer for extra richness. Looking for a similar treat? Try a Green Sponge Cake with matcha, or a Pandan Flavor Dessert in roll form—equally delicious but with a different twist on texture.

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Ingredients: Pandan Sponge Cake Recipe

For the batter:

• – 4 large grade A egg yolks, room temperature
• – 60 g (¼ cup + 2 tsp) fine caster sugar
• – 50 g (¼ cup) neutral corn oil (or sunflower/vegetable oil)
• – 60 ml (¼ cup) freshly extracted pandan juice (see FAQ for making it)
• – 120 g (1¼ cups) low-protein flour (cake flour), sifted
• – 1 tsp premium baking powder, sifted

For the meringue:

• – 4 large grade A egg whites, room temperature
• – ¼ tsp cream of tartar (helps stabilize foam)
• – 60 g (¼ cup + 2 tsp) fine caster sugar

Note: Use large eggs for best volume and rise. Room temperature ensures even mixing and maximum lift.

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Step-by-Step Instructions

1. Prep your kitchen – Preheat oven to 320°F (160°C, convection). Use a 9-inch or 10-inch chiffon tube pan (do NOT grease the pan—this cake needs texture to climb the walls).

2. Make the batter – In a large bowl, whisk egg yolks and 60g sugar until pale and slightly thick. Gradually add corn oil, then slowly mix in fresh pandan juice. Whisk until smooth and blended.

3. Sift and fold – Sift low-protein flour and baking powder into the yolk mixture. Gently fold with a spatula until just combined. Do not overmix—this keeps the cake tender.

4. Beat the meringue (critical step!) – In a very clean, grease-free bowl, beat egg whites with electric mixer on medium. When frothy, add cream of tartar. Gradually add remaining 60g sugar, 1 tbsp at a time, beating until stiff, glossy peaks form.

5. Fold with care – Gently fold ⅓ of the meringue into the yolk mixture to lighten it. Then, gently fold in the rest in two batches. Use a cut-and-fold motion to deflate as little air as possible.

6. Fill and tap – Pour batter into ungreased pan. Smooth the top. Tap pan firmly on the counter 2 times to release large air bubbles.

7. Bake low and slow – Bake for 40–45 minutes or until a toothpick comes out clean and cake springs back when touched. Do NOT open oven in the first 30 minutes—this prevents collapse.

8. Invert immediately – Once done, remove from oven and immediately invert the hot cake onto a wire rack. Let cool completely (1–2 hours) upside down in the pan—this preserves height and prevents sinking.

9. Unmold gently – Once cooled, run a thin knife around the edges and center tube to loosen. Turn cake right-side up.

10. Serve with love – Slice with a serrated knife. Serve plain or with coconut milk ice cream for an authentic Asian Cake Recipe experience.

Chef Tip: For even fluffier results, ensure all tools are egg-white-friendly—no yolk, no grease! Use a glass or metal bowl, not plastic.

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Recipe Card Block (Quick Reference)

This Pandan Sponge Cake Recipe takes 10 minutes of prep, 45 minutes of cooking, and 1 hour 55 minutes total time (including cooling). It yields 10 generous slices, perfect for sharing. Each slice contains approximately 198 calories, with moderate sugar and low sodium—ideal for a guilt-free Pandan Flavor Dessert. Serve at room temperature for the best texture and flavor.

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Why This Recipe Works & Expert Tips

This recipe succeeds because it balances tradition with precision. The two-part mixing method—combining yolk paste and meringue—creates a structure that’s both airy and stable. Using freshly squeezed pandan juice ensures maximum flavor and natural green hue, making it a true Green Sponge Cake without artificial coloring. Unlike dense butter cakes, this Asian Cake Recipe relies on steam and trapped air from the meringue for lift, giving it a lightness that’s hard to resist.

For best results:

✅ Use room-temperature eggs—they emulsify better and whip higher.
✅ Sift all dry ingredients—this prevents lumps and ensures even rise.
✅ Don’t grease the pan—this cake climbs the walls!
✅ Cool upside down—this is non-negotiable for height.
✅ For an easy comfort food for family dinners, double the recipe and freeze one cake for later (see below).

This is the kind of recipe that builds skills: mastering the meringue teaches you precision, and the result? A showstopper every time.

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Storage, Freezing, and Reheating Tips

Store this Pandan Sponge Cake Recipe at room temperature, lightly covered, for up to 3 days—it stays soft due to its moisture-rich batter. For longer storage, wrap tightly in cling film and store in the fridge for up to 1 week. For freezing, slice and wrap individual portions in freezer-safe wrap, then place in a sealed container. Freeze for up to 3 months. Thaw overnight in the fridge.

To reheat, let come to room temperature (1–2 hours). For a fresh-baked feel, warm slices gently in a preheated 300°F (150°C) oven for 5–7 minutes. While best enjoyed cold or at room temperature, a light re-warm enhances the pandan flavor, especially when served as a Pandan Flavor Dessert with whipped cream or fruit. Avoid microwaving—it can make the cake rubbery.

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People Also Ask: Pandan Sponge Cake Recipe

What is pandan and what does it taste like?

Pandan (Pandanus amaryllifolius) is a tropical leaf native to Southeast Asia, prized for its rich, nutty, and vanilla-like aroma. Often called “Asian vanilla,” it imparts a subtle sweetness with earthy, floral notes—think jasmine rice meets coconut cream. When used in a Pandan Sponge Cake, it creates a unique Pandan Flavor Dessert that’s aromatic but never overpowering. The leaves are used fresh or frozen, juiced, or steeped into liquids. Its natural green hue enhances the Green Sponge Cake look, making it a clean, plant-based upgrade to artificial dyes. It’s a cornerstone of Asian Cake Recipe traditions.

How do you make a pandan sponge cake?

A Pandan Sponge Cake Recipe starts by combining egg yolks, sugar, oil, and pandan juice to form a rich base. Simultaneously, egg whites are whipped into a stiff meringue and gently folded in for lift. The batter is poured into an ungreased chiffon pan and baked at low heat to preserve the green color and tender crumb. The cake must cool upside down in the pan to prevent shrinking—a technique crucial to its fluffy structure. This method produces a light, airy Pandan Flavor Dessert with a moist crumb and elegant flavor, perfect for any Asian Cake Recipe collection or holiday table.

Where can I find pandan extract?

You can find pre-made pandan extract online (Amazon, Asian grocery stores) or in the International section of large supermarkets. Look for brands like “Rose” or “Natural Pandan Extract.” However, for the best Pandan Sponge Cake Recipe, fresh or frozen pandan juice is ideal. To make it, blend 100g of fresh/frozen leaves with ¾ cup water, strain through a cheesecloth, and use 60ml. Bottled extract is stronger—use it when fresh leaves aren’t available. Avoid artificial “pandan essence” with coloring—it often lacks real flavor and defeats the purpose of a natural Green Sponge Cake.

Is pandan cake naturally green?

Yes! A true Pandan Sponge Cake is naturally green from the chlorophyll in fresh pandan leaves. When juiced, the leaves release a vibrant emerald color that brightens during baking. This means no artificial food coloring is needed—making it a clean, plant-based Pandan Flavor Dessert. That said, overbaking or high heat can dull the color, so bake at 320°F (160°C) for perfect results. If using bottled extract, check the ingredients—some are dyed green to mimic the natural hue. For an authentic Asian Cake Recipe, always aim for that jade glow from real pandan.

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Conclusion: Pandan Sponge Cake Recipe

This Pandan Sponge Cake Recipe is more than dessert—it’s a connection to culture, memory, and the joy of homemade love. Whether you’re honoring family traditions or introducing a new Green Sponge Cake favorite to your kitchen, this recipe delivers beauty, flavor, and simplicity in every bite. I’d love to hear how it turns out! Share a photo with your family enjoying the cake, or tell me what’s your favorite memory of a Pandan Flavor Dessert. Drop a comment below—or better yet, tag us on social media. Let’s keep the spirit of classic Asian Cake Recipe alive, one spongy slice at a time.

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