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recipes

Pandan Cake

This South-East Asian cake recipe is guaranteed to impress with its soft and fluffy texture and bright green interior!

65 8
Pandan Cake | DonalSkehan.com, This South-East Asian cake recipe is guaranteed to impress with its soft and fluffy texture and bright green interior!

recipes

Pandan Cake

This South-East Asian cake recipe is guaranteed to impress with its soft and fluffy texture and bright green interior!

Wednesday, April 18, 2018
US / METRIC

6 large free range eggs, separated

1/2 tsp cream of tartar

175g caster sugar

1 tsp pandan extract

1 tsp vanilla extract

100ml full-fat coconut milk

50ml vegetable oil

125g plain flour

Pinch of salt

Cake release spray

Lime Glaze

Zest and juice of 1 lime

100g icing sugar, sifted

A little water

6 large free range eggs, separated

1/2 tsp cream of tartar

3/4 cup caster sugar

1 tsp pandan extract

1 tsp vanilla extract

4 fl oz full-fat coconut milk

50ml vegetable oil

1 cup plain flour

Pinch of salt

Cake release spray

Lime Glaze

Zest and juice of 1 lime

3/4 cup icing sugar, sifted

A little water

Two large mixing bowls

Electric whisk

Sieve

Spatula

Bundt tin

65 mins
Serves 8

The pandan extract in this recipe gives the cake a floral vanilla flavour and a vibrant green crumb. Find it in your nearest Asian supermarket or buy a bottle online.

Preheat oven to 175C/350F. In a large clean bowl, whisk the egg whites and cream of tartar until frothy using an electric hand mixer, continue to beat until it looks slightly opaque, then add the 100g sugar in a steady flow. Continue to beat until the meringue reaches stiff peaks and set to one side.
In a separate bowl, using the same electric beaters (no need to wash) beat the egg yolks and the remaining 75g sugar and whisk until light, this should take a couple of minutes until it reaches ribbon stage.
Add the pandan extract, vanilla extract, coconut milk and vegetable oil. Whisk until well combined.
Sift the flour into the egg yolk mixture and whisk well again. Using a spatula fold in a spoon of the meringue into the egg yolk mixture and mix in well. Then gently fold the remaining meringue into the egg yolk mixture.
Lightly spray a bunt tin with cake release spray, pour the mixture into the tin and put into the pre-heated oven for 35 minutes.
Leave to cool in the tin before removing the cake and glazing or frosting.
Mix the lime juice, icing sugar and water together and gently pour over the cooled cake evenly so it drizzles down the sides. Grate some lime zest over the top of the cake to finish.
65 mins
Serves 8

Ingredients
US / METRIC

6 large free range eggs, separated

1/2 tsp cream of tartar

175g caster sugar

1 tsp pandan extract

1 tsp vanilla extract

100ml full-fat coconut milk

50ml vegetable oil

125g plain flour

Pinch of salt

Cake release spray

Lime Glaze

Zest and juice of 1 lime

100g icing sugar, sifted

A little water

6 large free range eggs, separated

1/2 tsp cream of tartar

3/4 cup caster sugar

1 tsp pandan extract

1 tsp vanilla extract

4 fl oz full-fat coconut milk

50ml vegetable oil

1 cup plain flour

Pinch of salt

Cake release spray

Lime Glaze

Zest and juice of 1 lime

3/4 cup icing sugar, sifted

A little water

You'll Need

Two large mixing bowls

Electric whisk

Sieve

Spatula

Bundt tin

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