Description
Soft, airy, and delicately fragrant, this Pandan Sponge Cake is a Southeast Asian classic with a beautiful green hue and a light, fluffy texture.
Ingredients
Scale
- 6 large eggs, separated
- 1/2 teaspoon cream of tartar
- 3/4 cup granulated sugar, divided
- 1/4 cup vegetable oil
- 1/4 cup coconut milk
- 1/4 cup pandan juice or pandan extract diluted in water
- 1 cup cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325°F (160°C). Do not grease the pan.
- In a clean bowl, beat egg whites with cream of tartar until frothy.
- Gradually add 1/2 cup of sugar and beat until stiff peaks form. Set aside.
- In another bowl, whisk egg yolks with remaining 1/4 cup sugar, oil, coconut milk, and pandan juice until smooth.
- Sift in cake flour, baking powder, and salt. Mix until combined and smooth.
- Gently fold egg white mixture into the yolk batter in 3 additions, being careful not to deflate the batter.
- Pour into an ungreased 8-inch tube pan or chiffon pan. Tap gently to remove air bubbles.
- Bake for 45–50 minutes, or until a toothpick comes out clean.
- Immediately invert the pan and let cool completely upside down to maintain fluffiness.
- Once cool, run a knife around the edges to release and serve.
Notes
For the best color and aroma, use fresh pandan juice if available. Avoid over-mixing to keep the cake light and airy.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 14g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 105mg
Keywords: pandan sponge cake, chiffon cake, asian dessert, pandan cake, light fluffy cake