C07 : Pandan Sponge Cake

To store leftover pandan sponge cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, consider freezing individual slices, which can last for up to 3 months.

Yes, you can substitute coconut milk with almond milk or any other non-dairy milk if you're looking for a dairy-free option. However, keep in mind that this may alter the flavor slightly, so choose a substitute that complements the pandan flavor.

Pandan sponge cake can be made gluten-free by using a gluten-free sponge cake mix and ensuring that all other ingredients are gluten-free. Additionally, it can be dairy-free if you substitute coconut milk with a non-dairy alternative.

Pandan sponge cake pairs wonderfully with fresh fruits like strawberries or mangoes. You can also serve it with whipped cream or a light coconut cream for added richness. A dusting of snow powder (powdered sugar) on top enhances its presentation and sweetness.

To ensure your pandan sponge cake rises properly, make sure to whisk the egg whites until stiff peaks form before folding them into the batter. This incorporates air into the mixture, which is crucial for a light and fluffy texture. Also, avoid overmixing once you combine the egg whites with the other ingredients.