Pandan Cotton Sponge Cake. Voor elk feestje hebben wij een bijpassende taart of andere soorten gebakjes! Pandan cotton sponge cake is the perfect little treat for our breakfast and afternoon snack. It is a light, super fluffy, and perfectly moist cake, flavored with an aromatic fresh pandan juice.

Made with pandan juice and coconut milk, a cotton sponge cake full with Southeast Asian flavour, the texture is as soft as cotton. Cotton Pandan Sponge Cake with Coconut Frosting - Pandan cake aka pandan chiffon is a cake popular in South East Asia (Indonesia, Malaysia, Singapore, Thailand, Vietnam, Hong Kong, China) and Nethelands, due to its historical colonial ties with Indonesia. This cake is flavorful and aromatic of pandan leaves. You can have Pandan Cotton Sponge Cake using 8 ingredients and 13 steps. Here is how you cook it.

Ingredients of Pandan Cotton Sponge Cake

It's 20 g of pandan leaves (3-4 leaves).
It's 60 g (4 tbsp) of water.
You need 30 g (2 tbsp) of milk.
Prepare 40 g (3 tbsp) of vegetable oil.
Prepare 65 g (1/2 cup) of cake flour or low protein wheat flour.
You need 60 g of egg yolks (from 3 large eggs).
You need 100 g of egg whites (from 3 large eggs).
You need 50 g (1/4 cup) of granulated white sugar.

Bang the cake pan on the countertop a few times to pop large air bubbles. Place the cake pan inside the larger pan. In a mixing bowl, combine oil, coconut milk and pandan extract. Sift in cake flour, and with a balloon whisk, mix until combined.

Pandan Cotton Sponge Cake step by step

Youtu.be/39PdShNHX4o.
Line the bottom of the oval cake pan (21x10x5 cm high) with parchment paper. But do not grease the pan..
Cut pandan leaves into short strips. Place them into a blender along with the water. Process until all of the leaves are broken down..
Strain the mixture and press out all of the juice. Discard the solid chunks. Refrigerate the juice overnight (or up to 5 days). The juice will separate into 2 layers: clearer liquid on its top and concentrated extract on its bottom..
On the next day, slowly pour out and discard the clear liquid. Add milk into the concentrated extract and stir well. Set aside..
Heat the oil to approximately 158°F (70°C). Remove from heat and quickly whisk the cake flour in..
Mix in the pandan mixture. Then add egg yolks and mix until the batter is smooth and well-combined. Set aside..
Beat egg white until frothy with an electric mixer running at high speed..
Switch to low speed and gradually add sugar as you mix. After the entire sugar is mixed in, switch to high speed and beat until it almost reaches a stiff peak stage..
Mix in 1/3 of beaten egg white into the cake batter using a spatula or a hand whisk. Then add another 1/3 of egg white. From here on, we want to gently combine the mixture. Be careful not to deflate the batter. The air inside this fluffy meringue is the key component of a fluffy cake. Mix just until no white streaks are seen..
Add the remaining egg white. Mix again just until combined..
Pour batter into the prepared pan. Swirl the batter with a wooden stick to remove any big bubbles inside. Tap the pan twice onto the counter to further remove air bubbles. Place the pan inside another larger pan. Fill the larger pan with hot water halfway up the height of cake batter..
Bake in a preheated oven at 300°F (150°C) for 55-65 minutes. Once baked, immediately remove from the water bath and drop the cake pan 2 times onto the counter. Let it cool for 5 minutes or until the cake comes away from the pan. Then invert the cake pan to unmold the cake. Let cool completely..

I am sure will make people on the go is an impressive. you can simply wrap your cake tightly in cling film, or stored. I had halved the original recipe and replaced milk with coconut milk. For my oven grilling mode can't adjust it temperature therefore the top was over browned, I should say burnt. The texture of this cake is as fine and soft as Ogura cake. Thumbs up :) This Pandan Sponge Cake is made with fresh pandan juice, no artificial colour or flavour are added.