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Natural Pandan Sponge Cake

groups4 servingsspeedMediumcountertopsPrep: 1465 minsskilletCook: 43 minsscheduleTotal: 1508 minsoutdoor_grillBaked
Allergens:warningEggswarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

schedulePrepare in advance

  • circlePandan extract needs to be refrigerated and settled for at least 24 hours in advance24h
01
Preparation
00:00:21
  • Wash 22.5 pieces of pandan leaves and cut into small pieces into a blender
  • Add 240 ml water and blend until smooth
  • Strain the juice through a fine mesh sieve into a measuring cup to discard pulp
  • Cover and refrigerate for at least 24 hours (48 hours recommended) to settle
  • Carefully pour off the top clear layer, retaining 30 ml of concentrated dark green extract at the bottom
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Watch out

Pour off the top clear liquid slowly and steadily, otherwise the thick green extract at the bottom will mix back in.

Ingredients:pandan leaves (22.5 piece)water (240 ml)
Tools:fine sieveblender
02
Active Cooking
00:01:28
  • Crack 4 room-temperature eggs into a mixing bowl
  • Add 60 g caster sugar
  • Beat with an electric mixer at high speed until foamy, then until pale, thick, and tripled in volume
  • Pause beating, scrape the side and bottom of the bowl with a spatula to ensure even mixing
  • Switch to low speed and beat for 2 to 3 minutes to remove large air bubbles until glossy ribbon stage where dropped batter trails don't fade instantly
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Watch out

Eggs must be at room temperature

cold eggs do not whip well, and under-whipping causes flour to sink and cake to collapse

Ingredients:Egg (4 piece)caster sugar (60 g)
Tools:spatulaelectric hand mixer
03
Active Cooking
00:02:44
  • Sift 100 g cake flour in 2 to 3 batches into the whipped egg mixture
  • After each batch, gently fold with a whisk from bottom to top until flour is fully incorporated without lumps
  • Once all flour is folded in, scrape around the bowl with a spatula to ensure no dry flour remains at the bottom
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Watch out

Do not stir forcefully in circles

over-mixing will deflate the batter and make the baked cake dense and tough

Ingredients:Cake flour (100 g)
Tools:flour sifterwhisk
04
Active Cooking
00:03:51
  • Pour 30 ml settled pandan extract into a small bowl
  • Add 20 ml thick coconut milk and stir well with a spoon
  • Scoop 2 to 3 tablespoons of cake batter into the pandan-coconut mixture and whisk well until smooth
  • Pour the green mixture back into the main batter, fold gently until completely uniform in light green color, and scrape the bowl clean with a spatula
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Watch out

Must temper a small portion of batter with liquid first

pouring liquid directly into main batter easily causes severe deflation

Ingredients:Pandan extract (30 ml)thick coconut milk (20 ml)
Tools:small bowl
05
Active Cooking
00:05:00
  • Prepare a 5x5x3 inch square cake mould lined with parchment paper
  • Pour the pandan cake batter into the mould from a slight height
  • Use a bamboo skewer to swirl through the batter to release large air bubbles, then tap the mould twice gently on the counter to level the surface
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Watch out

Tap the mould lightly only

slamming it too hard will collapse the batter at the bottom

Tools:square cake mouldparchment paper
06
Active Cooking
00:05:22
warningStay safe

Must wear oven mitts when placing or removing the mould from the oven to prevent burns from hot metal.

  • Place the mould into the middle rack of an oven preheated to 150°C
  • Bake at 150°C for 40 to 45 minutes until the cake expands fully with a light golden brown top that springs back when touched
local_fire_department150°C, bake for 40 to 45 minutes
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Watch out

Do not open the oven door during the first 30 minutes of baking, as cold air entering will cause the cake to sink sharply.

Tools:ovenoven mitts
07
Active Cooking
00:05:32
  • Take out the baked cake along with the mold, wear gloves and hold the four corners of the baking paper to pull the cake out of the mold, and move it to a cooling rack
  • Peel off the baking paper around it and let it cool to room temperature
  • Cut the cooled pandan cake into thick slices with a serrated bread knife
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Watch out

The cake must cool down completely before slicing, otherwise cutting while hot makes it gummy and collapses the texture.

Tools:wire cooling rackserrated bread knife

groceryAll Ingredients

pandan leaves22.5 piece
water240 ml
Egg4 piece
caster sugar60 g
Cake flour100 g
Pandan extract30 ml
thick coconut milk20 ml

blenderAll Tools Needed

fine sieveblenderspatulaelectric hand mixerflour sifterwhisksmall bowlsquare cake mouldparchment paperovenoven mittswire cooling rackserrated bread knife