If you love your Pandan Sponge Cake to be fluffy, fragrant and with a light texture, you’ll want to try this recipe. This Pandan Sponge Cake recipe makes a light and spongy cake with a unique fragrant pandan aroma. Whenever I bake this cake, my whole house smells so lovely with the pandan aroma and is gone literally within minutes.
Pandan is a tropical plant in widely found in Southeast Asia. We use pandan leaves a lot in sweet and savoury cooking. It is often referred to as the “vanilla of the East”. The essence from the leaves is what makes give this pandan sponge cake this lovely vibrant green colour and adds so much flavour and aroma to the cake.
Why you’ll love this recipe?
Beginner friendly: Follow my step-by-step video — it’s simpler than you might think.
Fluffy & Aromatic: The cake has a light and fluffy texture and the natural Pandan flavour adds so much aroma to the cake.
Natural Flavours: I used 100% pandan leaves in this recipe.
If you love this Pandan Sponge Cake, you might also like my Pandan Layered Cake.
Cooking Tips for Pandan Sponge Cake Recipe:
Use Fresh Pandan Leaves for Best Aroma
Blend pandan leaves with water and strain to extract pandan juice for the most authentic flavour.
Separate Eggs Carefully
Make sure the bowl is dry and no egg yolk gets into the egg whites—this ensures a stable meringue.
Whip Egg Whites to Stiff Peaks
You want firm peaks that are pointed.
Fold Gently but Thoroughly
Use a whisk to fold in at the beginning. Don’t use a spatula at the beginning as it will take ages to mix in and the meringue will start to deflate.
Method:
- Preheat the oven to 140°C.
- Prepare pandan juice by blending pandan leaves with water and straining.
- In a bowl, whisk egg yolks with sugar until well mixed. Add oil. Mix until combined. Add pandan juice and then mix well. Sift in self-raising flour and cornstarch if and whisk until smooth with no lumps.
- In a separate clean bowl, beat egg whites until frothy. Add lemon juice and gradually add sugar in 3 batches. Beat until stiff peaks form. The tip should pointed up when the whisk is lifted.
- Scoop up 1/3 of the meringue and mix into the egg yolk batter using a whisk. Mix well. Then pour the batter into the meringue. Mix well using a whisk. Don’t over whisk it. Once everything combines, you can stop whisking. Then use a spatula to make sure the corner and edges of the meringue are well incorporated into the batter.
- Pour batter into a square 8 inch pan (do not grease). Tap the pan lightly to release air bubbles.
- Bake at 140°C for 50 minutes. Then increase to 160°C for 5-10 minutes or until the top of the cake turns golden brown.
- After baking, tap the mould onto the table a few times to release trapped air. Then wait for it to cool down. Takes about 20 minutes.
- Once cool, run a knife around the edges to release. Slice and serve.
Other recipes you may be interested:
Print Recipe for Pandan Sponge Cake:
Pandan Sponge Cake Recipe
Ingredients
Pandan Juice:
- 110 ml pandan juice 120 water + 40 grams pandan leaves 110毫升香兰汁(120毫升水+40克班兰汁)
Egg Yolk Batter:
- 6 egg yolks 6粒蛋黄
- 50 g caster sugar 50克细砂糖
- 80 g neutral tasting oil 80克葵花籽油或中性口味的油
- 160 g self raising flour （160克自发面粉）
- 20 g corn starch （20克玉米淀粉）
Meringue:
- 6 egg whites 6粒蛋白
- 1 tsp lemon juice (1茶匙柠檬汁）
- 90 g caster sugar 90克细砂糖
Instructions
- Preheat the oven to 140°C.
- Prepare pandan juice by blending pandan leaves with water and straining.
- In a bowl, whisk egg yolks with sugar until well mixed. Add oil. Mix until combined. Add pandan juice and then mix well. Sift in self-raising flour and cornstarch and whisk until smooth with no lumps.
- In a separate clean bowl, beat egg whites until frothy. Add lemon juice and gradually add sugar in 3 batches. Beat until stiff peaks form. The tip should pointed up when the whisk is lifted.
- Scoop up 1/3 of the meringue and mix into the egg yolk batter using a whisk. Mix well. Then pour the batter into the meringue. Mix well using a whisk. Don’t over whisk it. Once everything combines, you can stop whisking. Then use a spatula to make sure the corner and edges of the meringue are well incorporated into the batter.
- Pour batter into a square 8 inch pan (do not grease). Tap the pan lightly to release air bubbles.
- Bake at 140°C for 50 minutes. Then increase to 160°C for 5-10 minutes or until the top of the cake turns golden brown.
- After baking, tap the mould onto the table a few times to release trapped air. Then wait for it to cool down. Takes about 20 minutes.
- Once cool, run a knife around the edges to release. Remove from mould. Slice and serve.
Notes
Blend pandan leaves with water and strain to extract pandan juice for the most authentic flavour. Separate Eggs Carefully –
Make sure the bowl is dry and no egg yolk gets into the egg whites—this ensures a stable meringue. Whip Egg Whites to Stiff Peaks –
You want firm peaks that are pointed. Fold Gently but Thoroughly –
Use a whisk to fold in at the beginning. Don’t use a spatula at the beginning as it will take ages to mix in and the meringue will start to deflate.