Week 30: Pandan Cake

This pandan cake originates from Indonesia and Malaysia. It is a combination of Asian flavors with European cake baking influences.

Jump to the recipe!

Can you believe the green color is all natural? Pandan flavoring can be found in most Asian grocery stores and has a very subtle yet unique taste.

Its like eating a fluffy vanilla and almost hazelnut-tasting cake. The cake is like a cloud that melts in your mouth.

You can bake this cake in a bundt pan or a regular 9-inch cake tin depending on what you have available.

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RECIPE:

INGREDIENTS:

• 4 eggs, separated

• 1/4 teaspoon cream of tartar

• 1/2 cup granulated sugar

• 3/4 teaspoon pandan flavoring

• 1/2 cup all-purpose flour

• 1/2 teaspoon baking powder

STEPS:

1. Preheat your oven to 325 degrees F and line a 9-inch cake pan with parchment paper. 

2. In the bowl of a stand mixer, beat the egg whites with the cream of tartar until they form stiff peaks.

3. In a separate bowl, whisk the eggs and sugar together until light and fluffy. Then add the pandan flavoring, flour and baking powder. 

4. Gently, fold i t he egg whites to your smaller bowl and pour the batter into your prepared baking pan.

5. Bake for 40 minutes until golden brown.

Enjoy!

The Bored Baker 👩🏽‍🍳