Pandan Cake 斑斓蛋糕

Pandan Cake 斑斓蛋糕


Pandan leaf, aka screwpine leaf, is one of the frequently used ingredients in Southeast Asian cuisine. Both pandan leaves and their juice or extract can be used. 

Pandan is a very versatile ingredient, adding flavours to both savory and sweet dishes. It has a naturally sweet taste and soft aroma - grassy with hints of rose and vanilla. It goes really well with coconut too!

It is often added into cake batter. In fact pandan cake is one of the most well loved cake in Southeast Asia. It is soft, fluffy, with spongy texture. However, store bought pandan cake is often infused with artificial color and pandan flavor. In this recipe, we will be making it from scratch. You can see that it is really easy to do it!

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Pandan Cake

A) Pandan juice
  • 2 pandan leaves (around 18g) , cut into small pieces
  • 40g water 
B)  Egg yolk batter
  • 3 yolks
  • 38g oil 
  • 66g cake flour 
  • 38g pandan juice 
  • 15g coconut cream 

C)  Meringue
  • 3 whites
  • 1 tsp vinegar 
  • 60g caster sugar 

Cooking Directions
  1. For pandan juice - blend together pandan leaves and water, extract the juice.
  2. Prepare a 6” round baking dish.
  3. Warm the oil to around 70°C. If you do not have a thermometer, you can heat the oil in oven at 70°C for 8 minutes or microwave the oil for around 1 minute.
  4. Sift in cake flour. Whisk until well combined
  5. Add in pandan juice and coconut milk, whisk to combine.
  6. Separate your egg yolks from the whites, add the yolks into the batter. Whisk until well combined.
  7. Egg whites should be placed into a clean bowl without oil or water. There should be no egg yolks inside at all. To your egg whites, add vinegar and sugar, beat egg whites until you reach a stiff peak (When you stir the egg whites with your whisk and lift it up, it should create a stiff firm peak)
  8. Preheat your oven to 140 degrees Celsius.
  9. To your egg yolk batter, mix in some of the meringue. 
  10. Pour the egg yolk batter into the meringue. Whisk gently in order not to lose the fluffiness. 
  11. Pour your cake batter into the lined baking dish.
  12. Even out the top with a spatula. To break up the air bubbles, gently tap the pan on the table a few times.
  13. Bake for 15 minutes.
  14. [optional] Remove the pan from the oven and use a sharp knife tip to draw a ‘+’ shape. This cake tends to crack on top. By doing so, the cake will cracks the way you want it to be. 
  15. Then increase the temperatures to 150°C and bake for another 45 minutes.
  16. Once cooked, remove the cake from the pan. Let it cool. 


2片(大约18g) 斑斓叶
40g 水

38g 椰油
66g 低筋面粉
38g 斑斓汁
15g 浓椰浆
3 粒蛋,蛋白蛋黄分开
1 茶匙醋
60g 细砂糖

  1. 斑斓汁-将斑斓叶和水混合在一起用搅拌机搅拌,提取汁。
  2. 油加热到70°C(微波1分鐘或烤箱70°C 8分钟)
  3. 混合椰油和麵粉至無顆粒 
  4. 加入斑斓汁和椰浆拌均,再加入蛋黃攪拌至順滑 
  5. 蛋白加入醋和砂糖,打發蛋白至干性發泡。
  6. 把少许蛋白霜加入蛋黄糊攪拌均勻。
  7. 搅拌好的蛋黄糊全部倒入蛋白霜。切拌法拌均。
  8. 蛋糕糊倒入模具
  9. 140°c,烤15分鐘。
  10. 【选择性】这个蛋糕顶部容易裂开。此时可以将蛋糕取出,在顶部画个十字。
  11. 然后以150°c,再烤45分钟。


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