This pandan sponge cake is a healthier version of the usual pandan chiffon cake. It uses meringue method, together with steam baking, for a soft and moist cake, which is great for sweet breakfast or tea time!
Egg Yolk Batter:
- 6 egg yolks
- 70 g coconut oil or veg oil
- 70 g plain flour + 30g Prima superfine wholegrain flour, (or 100g plain flour)
- Pinch of salt
- 60 g coconut milk
- 40 g homemade pandan extract*
- 6 egg whites
- 100 g coconut sugar or caster sugar
- Line the base of your pan. Or if you are using removable base, you can skip lining the pan. Place flour into a large bowl.
- Place oil in a small saucepan. Heat on low heat until just simmering (about 70C). You should see some “oil streaks”. Remove and pour the oil into flour. Immediately whisk till smooth.
- Add coconut milk and pandan extract into flour mixture. Stir to combine well. The batter will be thick and lumpy.
- Add in the egg yolks, whisk until batter is smooth and runny. Set aside.
- If you are feeling lazy (like me, lol), it is ok to not heat up the oil. Simply skip steps (2) to (4), just whisk together the egg yolk + coconut milk + pandan extract + oil in a large bowl, and continue below.
- Using your mixer, beat egg whites until foamy. Add sugar gradually and beat until firm peaks form. Firm peaks will be a shiny meringue, and when you lift the whisk up, it will form a firm hook.
- Preheat your oven to 180C. Place a small bowl of water at the most bottom part of your oven.
- Add 1/3 of the meringue into the yolk batter. Using your whisk, while rotating your bowl as you do it, mix the meringue using a cutting motion (up and down). Add in the next 1/3 portion, and switch to gentle folding using spatula.
- Add in the last 1/3 portion of the meringue, and continue to fold gently. When you see that most of the meringue has been folded into the batter, be sure to reach the bottom of the bowl, still using the folding method, to “scoop” up any unmixed yolk batter. Fold gently until you see uniform color in the batter.
- Pour into cake pan. Bake in preheated oven at 180C for 15 mins before lowering to 140C for 60 mins.
- Remove from oven when it is baked. Cool it slightly for a 1-2mins before unmolding. Remove baking paper at the bottom of cake, and cool completely on wire rack.
Please adjust the temperature according to your oven. My oven tends to be hotter and would split the cake, so I baked at 160C for 15 mins, then 140C for 60 mins. –
If you are like me, watching sugar intake, you can reduce the sugar to about 60g (caster sugar) or 65g (coconut sugar).
If you do not have pandan extract on hand, you can also make a vanilla version by substituting the pandan extract with water, and add in 1-2 tsp of vanilla extract.
For natural pandan extract, simply blend 30g pandan leaves (cut into small pcs) with 300g water. Drain the mixture over sieve or muslin cloth. Keep the pandan water in a glass container in the fridge for about 3-5 days. You will be able to see that the pandan extract will settle to the bottom of the container. Pour away the clearer water on top – tadah! That’s your extract!
Recipe adapted from Jeannie Tay. This makes either an 8″ round cake or 7″ square cake.