pandan cake

Ingredients

• 4egg yolks
• 5egg whites
• 100 g (½ cup)sugar
• 60 g (½ cup)plain flour
• 80 ml (⅓ cup)coconut milk
• 80 ml (⅓ cup)vegetable oil
• ½ teaspoonpandan extract or pandan paste
• ½ teaspoonbaking powder
• ½ teaspooncream of tartar powder

Instructions

1. 1

   Preheat the oven

   Heat the oven to 150°C (300°F).

2. 2

   Mix the yolks

   In a bowl, slowly mix the egg yolks, sugar, vegetable oil, coconut milk and pandan extract or paste with an electric mixer or whisk until evenly combined.

3. 3

   Combine dry ingredients

   In a separate large bowl, mix the flour and baking powder, then make a well in the centre for the wet mixture.

4. 4

   Add wet mixture

   Pour the yolk mixture into the well and mix slowly until evenly combined. Set the mixture aside.

5. 5

   Whip the whites

   Using an electric mixer or whisk, beat the egg whites until soft peaks form.

6. 6

   Beat to stiff peaks

   Add the cream of tartar to the egg whites and continue beating until stiff peaks form.

7. 7

   Fold the mixtures

   Gently fold the whipped egg whites into the flour mixture, taking care to retain as much air as possible. Stir until evenly combined, then pour into an angel food cake tin.

8. 8

   Bake the cake

   Bake for 40–50 minutes, then test with a toothpick. If it comes out wet, bake for 5 more minutes; if it comes out dry, remove the cake from the oven.

9. 9

   Cool and release

   Turn the tin over on a plate and leave the cake to cool for at least 10 minutes. Remove it from the tin and serve.

What is pandan cake?

Pandan cake is a soft, fragrant cake popular in the Philippines and across Southeast Asia, where pandan is used to flavour both sweet and savoury dishes. Its aroma is often described as sweet and grassy, and the extract or paste gives the sponge its distinctive flavour.

This version pairs pandan with coconut milk and uses whipped egg whites for a light texture. Folding the whites into the batter carefully helps keep the sponge airy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 9g protein, 37g carbs, 27g fat.

The flour and sugar provide most of the carbohydrates, while the vegetable oil, egg yolks and coconut milk contribute much of the fat. Eggs also provide protein, though this is still a cake rather than a protein-focused dish. Pair a slice with fresh fruit or yoghurt for a more balanced plate.

Choosing the flavourings

Pandan: Either extract or paste works here; use the stated ½ teaspoon and mix it thoroughly into the yolks so the flavour is distributed through the batter.

Coconut milk: Stir it before measuring if it has separated in the tin. It brings a gentle coconut note alongside the pandan.

Whipping the egg whites

Soft peaks: Beat the whites until they hold a shape that bends over at the tip, then add the cream of tartar.

Stiff peaks: Continue beating until the peaks stand upright. Clean, dry mixing equipment helps the whites whip properly.

Folding without losing air

First addition: Fold the whites into the flour mixture gently, turning the mixture over rather than stirring briskly. This keeps more of the air that helps the cake rise.

Even batter: Stop once there are no obvious streaks of egg white. Overmixing can deflate the batter and make the sponge denser.

Checking when it is done

Timing: Bake at 150°C (300°F) for 40–50 minutes, as the recipe directs. The exact point within that range can depend on the oven and tin.

Toothpick: Insert one into the cake; if it comes out wet, bake for 5 more minutes, then test again. Remove the cake when the toothpick comes out dry.

Serving the cake

Cooling: Turn the tin over on a plate and cool the cake for at least 10 minutes before removing it. Allowing it to settle makes it easier to release from the tin.

Pairing: Serve a slice with tea or coffee, or add fresh fruit for a simple dessert plate.

Recipe notes & tips

• Measure the flour and sugar before starting so the batter can be assembled without delay.
• Use a large bowl for the egg whites to leave room for them to expand as you whip.
• Add the cream of tartar once the whites have reached soft peaks.
• Fold gently and stop as soon as the batter looks evenly combined.
• Start checking the cake at 40 minutes with a toothpick.

Variations

• More pandan: Add a little extra extract or paste for a stronger flavour, keeping in mind that the colour and intensity vary by product.
• Coconut topping: Serve each slice with a spoonful of coconut cream.
• Fruit pairing: Add sliced mango or another fresh fruit alongside the cake.
• Light dusting: Finish the cooled cake with a little icing sugar before serving.

Common mistakes to avoid

• Warm oven: Preheat to 150°C (300°F) before the cake goes in so it starts baking at the stated temperature.
• Under-whipped whites: Beat past soft peaks after adding the cream of tartar until the peaks stand upright.
• Rough folding: Turn the mixture over gently to avoid knocking too much air out of the whites.
• Overmixing: Stop once the batter is evenly combined and no large streaks of white remain.
• Guessing doneness: Use the toothpick test; if it comes out wet, bake for 5 more minutes.

How to store

Once cool, store the cake covered at room temperature and eat within 2 days. For longer storage, freeze slices in an airtight container; thaw before serving.

Frequently asked questions