Pandan Cake

A light, fluffy and airy cake made from Pandan juice, Margarine, flour and eggs - a staple among Malaysians.

Ingredients

3 Egg yolk
55g almond flour
1/2 tsp Baking powder
50g Coconut milk
5 tbsp Pandan extract/juice (check tips for how to make this)
1 tbsp Vanilla extract
2 tbsp Olive oil
3 Egg whites
1/3 tsp Cream of tartar
5g Salt
Desiccated coconuts (Sprinkle after baking) (Optional)
1 tbsp Honey (Drizzle after baking) (Optional)

Instructions

Step 1

Pre-heat the oven to 165c.

Step 2

In a mixing machine bowl, add in the egg whites and cream of tartar and mix till stiff peaks, then set aside.

Step 3

In another mixing bowl, whisk the egg yolks till it turns light in colour.

Step 4

Then add to the egg yolks the coconut milk, olive oil, vanilla extract and pandan extract / juice. Mix it well.

Step 5

Sift almond flour, salt and baking powder, then incorporate well.

Step 6

Once everything is mixed well. With a spatula, gently fold in the stiff peak egg whites into the batter.

Step 7

Pour mixture into baking mould and place in the oven for 25 minutes or till nicely golden brown.

Step 8

After that, use a skewer and poke the centre of the cake. If it comes out clean, it means it's cooked all the way through. Take out from the oven and set aside till cool.

Step 9

With a small knife, run it through the edge of the cake mould, turn it upside down and gently tap it on the table till the cake comes out.

Step 10

Lastly, drizzle honey and some desiccated coconut on the cake. Of course, this step is optional.

Step 11

Step 12

Halal Friendly

Kosher Friendly

Recipe by

Head chef