Pandan Cake is a light, fluffy and fragrant sponge cake that is named the National Cake of Singapore.
Pandan Cake is a light and fluffy sponge cake that is infused with the aromatic flavors from pandan leaves (screwpine leaves). Also known as Pandan Chiffon, this popular Southeast Asian cake has been recently named one of the world's 17 best cakes and the National Cake of Singapore by the travel website of US's news outlet CNN, an accolade that we share with our neighbor, Malaysia. The CNN article dated April 2, 2017 said, " The radioactive hue of this cake belies its natural woodsy flavor. When married to fluffy-yet-moist chiffon cake, it's a revelation."
Pandan cake is particularly loved in Singapore & Malaysia, and of course in my home! Due to its rich flavor but light texture, my kids love to have it for breakfast or as an afternoon snack. And because it is my birthday today (yes, I was born on the 4th of July and as a child, I believed the fireworks were for me too), I thought it would be great to share a cake recipe. A traditional Singaporean cake that brings back intense childhood memories for me. Happy 4th of July and Happy Birthday to Me!
by Miss Crumbs A Lot, adapted from Diana's Desserts
8 Eggs (yolks and whites separated)
1 1/4 cup Sugar
3/4 cup Vegetable Oil
1 tsp Vanilla Extract
3/4 cup Coconut Milk
1/4 tsp Pandan Extract
1/4 tsp Green Food Coloring
1 cup Self-Raising Flour (sifted)
1/2 tsp Cream of Tar Tar
Confectioner's Sugar (for dusting)
1. Combine coconut milk, pandan extract, green food coloring in a bowl and set aside.
2. In another bowl, beat yolks with sugar, vegetable oil and vanilla extract.
3. Add in flour and mix well.
4. Add in coconut milk mixture in 2 to 3 batches and mix well.
5. In another bowl, beat egg whites until they are frothy. Add in cream of tar tar and continue beating till a firm peak is formed.
6. Fold beaten egg whites gently into the flour & egg mixture in 3 batches.
7. Pour batter gently into a 10 inch ungreased angel food cake pan and give it a light tap on the counter top to smoothen the surface.
8. Bake at 320 degrees F for 55 to 60 minutes.
9. Remove cake from the oven and carefully invert the cake upside down on a cooling rack.
10. Once it is completely cooled, remove the cake from the pan. Dust it with sifted confectioner's sugar.
11. Slice the cake in a "sawing action" with bread knife or any knife that has a scalloped edge.
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A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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