Pandan Sponge Cake

Name: Pandan Sponge Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Cuisine: Asian
Ingredients: 4 piece egg yolk; 5 oz sponge cake mix; 3.5 oz supreme cake flour; 0.5 oz corn flour; 4.5 oz corn oil; 4.5 oz coconut milk; 0.25 tsp soda powder; 0.25 tsp pandan paste; 4 piece egg white; 2.5 oz sugar; 0.5 tsp cream of tartar

missWHITE (@misszie02)

5.0

From 3 ratings

Asian Dessert Vegetarian Vegetarian with Eggs

A light and fluffy pandan-flavored sponge cake.

Prep Time

15min

Cook Time

45min

Total Time

1hr

Ingredients

10 Servings

(1 serving = slice)

A

4piece
egg yolk
5oz
sponge cake mix
3 1/2oz
supreme cake flour
1/2oz
corn flour
4 1/2oz
corn oil
4 1/2oz
coconut milk
1/4tsp
soda powder
1/4tsp
pandan paste

B

4piece
egg white
2 1/2oz
sugar
1/2tsp
cream of tartar

How to make Pandan Sponge Cake

Mix ingredients from section A together until well combined.
Whisk egg whites with cream of tartar for 1 minute, then add sugar and continue whisking until stiff peaks form.
Pour the mixture from section A into the egg white mixture from section B. Mix well.
Place the mixture into a 10-inch round cake tin.
Bake at 160°C for 45 minutes.
Serve with snow powder as topping and a cream with strawberry.

Tips & Tricks

Ensure the egg whites are at room temperature for better volume when whisking.
Use a gentle folding technique when combining mixtures to maintain the cake's light texture.