Easy Pandan Cake
I am not a baker by any means but this pandan cake turned out really soft, fluffy, and delicious. I ate it with a little bit of milk and whipped cream on the side and it was pure heaven.
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!
Notes
My favorite way to eat this cake is a little unconventional. I like to cut a slice, put it in a bowl, and pour in some milk. IDK why but it tastes so good.