Pandan Cake Recipe

Cake flour: A finely milled flour that gives the cake a tender and delicate crumb.

Coconut milk: Adds moisture and a subtle coconut flavor to the cake.

Eggs: Provide structure and richness to the cake; they need to be separated for this recipe.

Sugar: Sweetens the cake and helps to create a tender texture.

Pandan extract: Infuses the cake with its distinctive aroma and green color.

Baking powder: A leavening agent that helps the cake rise.

Salt: Enhances the flavors of the other ingredients.

Achieving the perfect pandan cake texture relies heavily on the technique of folding. When incorporating the egg whites into the batter, use a gentle folding motion to maintain the airiness. Start by adding a third of the egg whites to the batter and gently fold using a spatula, cutting through the center and sweeping around the sides. This helps lighten the batter before adding the remaining egg whites. Repeat the folding process in two more additions, ensuring you don't deflate the egg whites. This technique ensures your cake will be light and fluffy.

• cake flour - Substitute with all-purpose flour: Use 190 g of all-purpose flour and add 10 g of cornstarch to mimic the lighter texture of cake flour.

• coconut milk - Substitute with evaporated milk: Evaporated milk provides a similar creamy texture, though it lacks the coconut flavor. Add a few drops of coconut extract if desired.

• eggs - Substitute with aquafaba: Use 3 tablespoons of aquafaba per egg for a vegan alternative that can mimic the binding and leavening properties of eggs.

• sugar - Substitute with honey: Use 100 g of honey for a natural sweetener, but reduce the other liquids slightly to maintain the right batter consistency.

• pandan extract - Substitute with vanilla extract: Use 1 teaspoon of vanilla extract for a different flavor profile, though it will not provide the characteristic pandan taste.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to achieve a similar leavening effect.

• salt - Substitute with sea salt: Use the same amount of sea salt for a slightly different mineral content and flavor profile.

• Allow the pandan cake to cool completely at room temperature. This prevents condensation, which can make the cake soggy when stored.

• Once cooled, wrap the cake tightly in plastic wrap or aluminum foil. This helps maintain its moisture and flavor.

• For short-term storage, place the wrapped cake in an airtight container and store it in a cool, dry place. It will stay fresh for up to 3 days.

• If you plan to enjoy the pandan cake over a longer period, consider freezing it. First, wrap the cake in plastic wrap, then in aluminum foil to prevent freezer burn.

• Label the wrapped cake with the date to keep track of its freshness.

• Store the wrapped cake in the freezer for up to 2 months. This ensures the cake retains its delightful flavor and texture.

• When you're ready to indulge, thaw the cake by transferring it to the refrigerator overnight. This gradual thawing helps maintain its moistness.

• For a quicker thaw, leave the cake at room temperature for a few hours, but avoid direct sunlight or heat sources.

• Once thawed, serve the pandan cake at room temperature for the best taste and texture.

• Preheat your oven to 150°c (300°f). Wrap the pandan cake in aluminum foil to prevent it from drying out. Place it on a baking sheet and warm it for about 10-15 minutes. This method helps to maintain the cake's moist texture and enhances the coconut milk and pandan extract flavors.

• Use a microwave for a quick fix. Place a slice of pandan cake on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the cake rubbery.

• For a slightly crisp exterior, try using a toaster oven. Set it to a low temperature, around 120°c (250°f). Place the pandan cake on a baking tray and toast for 5-7 minutes. This method gives a delightful contrast between the soft interior and a lightly crisped surface.

• If you have a steamer, it's a fantastic way to reheat without drying out. Wrap the pandan cake in parchment paper and steam for about 5 minutes. This method revives the cake's original moistness and enhances the coconut milk aroma.

• For an unconventional method, try using a skillet. Heat a non-stick skillet over low heat. Place the pandan cake slice in the skillet and cover it with a lid. Heat for 2-3 minutes on each side. This method adds a slight caramelization to the edges, enriching the pandan extract flavor.

• Oven: Used to bake the cake at a consistent temperature of 170°C (340°F).

• Mixing bowl: Needed for combining ingredients like egg yolks, sugar, and pandan extract.

• Whisk: Utilized to blend the egg yolks, sugar, and pandan extract until smooth.

• Sifter: Helps in sifting the cake flour, baking powder, and salt to ensure a smooth batter.

• Spatula: Useful for gently folding the egg whites into the batter without deflating them.

• Electric mixer: Used to beat the egg whites until stiff peaks form.

• Baking pan: The container in which the batter is poured and baked.

• Toothpick: A tool to check if the cake is done by inserting it into the center to see if it comes out clean.

• Cooling rack: Allows the cake to cool completely with proper air circulation before slicing and serving.

Prepare ingredients in advance: Measure and organize all cake flour, coconut milk, and other ingredients before starting. This minimizes interruptions.

Use a stand mixer: Beat the egg whites to stiff peaks effortlessly with a stand mixer, saving time and energy.

Preheat the oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.

Sift dry ingredients together: Combine cake flour, baking powder, and salt in one step to streamline the process.

Fold efficiently: Use a large spatula to fold egg whites into the batter quickly yet gently, maintaining volume.