Pandan Cake

Pandan cake delivers an unexpected twist with every bite. It is soft and fluffy, infused with the delicate fragrance of pandan—a floral and slightly nutty flavor with hints of vanilla. The green hue makes it a conversation starter at any gathering. But what really wins you over is its unusual taste and airy texture. It’s a cake that feels special yet simple enough to make on a whim, whether you’re craving something sweet for yourself or sharing it with friends.

Pandan Cake Ingredients

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• Eggs: Separating the egg allows the yolks to add richness to the batter, while the whipped egg whites create a light and airy texture.
• All-purpose flour: The flour provides structure to the cake, giving it a soft yet sturdy crumb.
• Salt: A small amount of salt enhances the flavor of the pandan and balances the sweetness.
• Sugar: The sugar not only sweetens the cake but also helps stabilize the egg whites when whipped, ensuring a fluffy and tender result.
• Warm water: Warm water hydrates the batter and ensures the ingredients mix smoothly for a uniform texture.
• Pandan juice: This extract lends a fragrance–a floral aroma and distinct green hue that makes the cake look and taste unique.
• Vanilla extract: Vanilla extract adds depth to the pandan flavor, creating a more complex and balanced taste.
• Cream of tartar: Cream of tartar helps stabilize the egg whites, allowing them to hold their shape and contribute to the cake’s light and airy texture.
• Confectioners’ sugar: A dusting of confectioners’ sugar adds a touch of sweetness and an elegant finish to the cake.

Directions

Step 1: Prepare the eggs and dry ingredients

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Let the eggs stand at room temperature for 30 minutes to ensure they whip properly. Meanwhile, sift the flour and salt together into a medium bowl and set aside.

Step 2: Make the egg yolk mixture

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In a large bowl, beat the egg yolks on medium speed until they become slightly thickened. Gradually add 1 cup sugar, continuing to beat until the mixture is thick and lemon-colored. Stir in the warm water, pandan extract and vanilla extract until everything is well combined. Gently fold the flour mixture into the yolk mixture until smooth and fully incorporated.

Step 3: Whip the egg whites

Jonathan Melendez for Taste of Home

In a separate bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. This should take three to five minutes. Gradually add the remaining 1/2 cup of sugar, a tablespoon at a time. Continue beating the mixture on high speed until stiff, glossy peaks form and the sugar is dissolved. Beat for five to seven minutes.

Step 4: Fold in the egg whites and bake

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Gently fold 1/4 of the whipped egg whites into the batter. Then, carefully fold in the remaining whites until fully combined. Spoon the batter into an ungreased 10-inch tube pan and use a knife to cut through the batter, removing any air pockets. Bake on the lowest oven rack at 325°F for 50 to 55 minutes, until the cake springs back when lightly touched. Invert the pan immediately to cool. Dust with confectioners’ sugar before serving.

Jonathan Melendez for Taste of Home

Pandan Cake Variations

• Add coconut milk: Replace the warm water with an equal amount of coconut milk for a rich, tropical flavor that complements the pandan.
• Use matcha: Substitute the pandan extract with 2 teaspoons of matcha powder to create a green tea-flavored version of the cake.
• Incorporate citrus zest: Add lime or lemon zest to the egg yolk mixture for a bright, tangy twist that pairs well with pandan.
• Make it gluten-free: Swap the all-purpose flour with a gluten-free flour blend to accommodate those with gluten sensitivities, ensuring a light and airy texture remains.
• Top with whipped cream: Serve slices with a dollop of whipped cream and fresh fruit like mango or berries for added sweetness and texture.

How to Store Pandan Cake

To store this pandan cake, let it cool completely before covering it loosely with plastic wrap or placing it in an airtight container. Keep it at room temperature for up to three days, as refrigeration can cause the cake to dry out. Slice and serve it fresh each day for the best texture.

Can you freeze pandan cake?

Yes, you can freeze pandan cake! Let the cake cool completely and then wrap it tightly in plastic wrap. Place it in a freezer-safe bag or airtight container. It will stay fresh in the freezer for up to three months. Thaw the cake at room temperature while keeping it wrapped to maintain its moisture when ready to enjoy.

Pandan Cake Tips

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What is pandan and where can I find it?

Pandan is a tropical plant often used in Southeast Asian cooking. It is known for its fragrant and floral aroma, as well as a slightly nutty, vanilla-like flavor. You can typically find pandan extract in the baking or international section of larger grocery stores or at Asian markets. It can also be ordered online.

Why is my pandan cake dense instead of light and fluffy?

A dense pandan cake usually results from over mixing the batter or not whisking the egg whites long enough. Be sure to fold the egg whites gently into the batter to keep it light and airy. Also, make sure your egg whites are beaten to stiff, glossy peaks before folding them into the mixture.

How can I tell if my egg whites are whipped enough?

Your egg whites are whipped enough when they form stiff and glossy peaks that hold their shape when you lift the beaters. If they fall back into the bowl or look grainy, they are either under or over-whipped.

Why do I need to cool the cake upside down?

Cooling pandan cake upside down helps maintain its height and prevents it from collapsing as it cools. The light and airy structure of the cake needs support as it sets and inverting the pan ensures the cake retains its fluffy texture.