This was my first time making Pandan Cake and I honestly did not expect it to turn out this good. I hate how complicated some cake recipes are so I tried to keep it as simple as possible. No separating eggs or boiling pandan leaves. The cake still came out super soft, fluffy, and delicious!
If you like this recipe, I think you'll like my ube bread pudding as well 🙂
Pandan has become all the rage lately. Every food blogger and their dog has a pandan recipe now. In order to become one with the community, I decided to make one myself. My sister is actually the one who suggested first so I dedicate this recipe to her!
How long to beat the eggs?
You want to beat the eggs until they are almost doubled in volume which can take around 3-5 minutes. What we are doing is incorporating as many air bubbles into the eggs as possible. This will make the cake fluffier and give it more rise in the oven.
Once the air is incorporated, you want to be as gentle as possible with the batter to prevent the bubbles from deflating. For example, when you mix in the flour, use a folding motion instead of a mixing motion. Treat the batter like a very fragile baby.
What is pandan extract?
Pandan extract is what I will be using to infuse the cake with pandan flavor. It's basically concentrated pandan flavoring with green food coloring. I bought my bottle from a specialty Asian grocery store in Seattle, but you can easily purchase it online:
What cake pan to use?
For this recipe, I used an 8-inch round, 2-inch tall cake pan, but I think a 9-inch round cake pan will actually be better. The reason is because my batter rose to exactly 2 inches tall. After baking, you have to invert the cake pan on a wire rack so that it doesn't deflate as much. But, because my cake filled the cake pan completely, the wire rack made a small impression on the top of the cake.
Easy Pandan Cake
Ingredients
- 1 cup + 1 tablespoon all-purpose flour (about 142g)
- ½ teaspoon baking powder
- 5 large eggs
- 1 cup sugar
- 1 tablespoon pandan extract
Instructions
- Preheat your oven to 325°F and set the rack on the middle position. Line the bottom of a 9-inch round, 2-inch tall cake pan with parchment paper.
- Sift the flour and baking powder into a small bowl.
- In a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed until doubled in volume, about 3-4 minutes. Stir in the pandan extract and vanilla extract.
- Fold the dry ingredients into the wet ingredients in three additions. Use a rubber spatula and make sure to scrape along the bottom and sides of the bottom until no streaks of flour remain.
- Pour the batter into the prepared cake pan. Tap the pan on the counter 10-15 times to remove big air pockets.
- Bake for 45-50 minutes until the top is lightly golden brown and a toothpick inserted into the center comes out clean. If the cake is getting too dark, place a piece of tin foil loosely on top.
- Transfer the pan to a wire rack and let it cool for 5 minutes (the cake will deflate slightly). Invert the cake pan onto a wire rack to cool completely (this will prevent it from deflating too much). Use a sharp knife to cut around the edges to release the cake. Enjoy!
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