Recipe

Pandan Cake Recipe

Add Step-by-Step Photos	Cherriepie / All my dishes 2 years, 9 months ago Asian Prep:15m Cook:45m Servings:8	Cherriepie
	asian

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Ingredients

8 egg whites

6 egg yolks

1/2 tsp cream of tartar

1 cup self raising flour, sieved 3 times

3/4 cup sugar

1/3 cup vegetable oil

1 cup coconut milk

Pandan extract (green)

Directions

Beat egg whites with cream of tartar until stiff and then gradually add 1/2 of the sugar.

Mix flour, half of the sugar, oil, coconut milk, egg yolks, and a few drops of the Pandan extract.

Mix egg whites and flour mixture together.

Bake in moderate oven (180C/375F) for 45 minutes.

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Comments

verondear 2 years, 9 months ago said:
Hmm.. it sounds good. I miss the Asian food we used to have growing up.

china 1 year, 11 months ago said:
This cake has to be one of my fav ever.
I am yet to try and cook it myself, but aunty's have cooked it for me WOW. Im hungry now ive seen that..

kristinaashwell 7 months ago said:
I followed the recipe, but my cake didn't rise.

cherriepie 7 months ago said:
Hi Kristinaashwell. I'm sorry it didn't work out. Did u use an angelcake tin? Make sure you don't grease it as it prevents it from rising. It needs to cling to the sides for it to rise. When cooling the cake, tip upside down until it's completely cool. I hope this tip helps. I hope you give it another go because it really is a delicious cake.

kristinaashwell 6 months, 3 weeks ago said:
Thank you for your tip. I did grease the tin. I had this cake a few weeks ago in Asia and loved it. I will be trying again

cherriepie 6 months, 3 weeks ago said:
Pls do try again and let me know how u went.

jaytea3 6 months, 3 weeks ago said:
I really want to try this recipe.
I love pandan cake! :)
I just wanted to double-check what kind of sugar to use before I try out the recipe - it's caster sugar, right?

cherriepie 6 months, 3 weeks ago said:
Hi jaytea3, yes u can use caster sugar. Pls read my tip on my previous comments to help u out. Let me know how u go :)

javentiger 6 months, 3 weeks ago said:
Is this suposed to be geletonus? cause mine turned out like that and they weren't green either.

brilliance 6 months, 2 weeks ago said:
Tried this recipes many times varying the stuffness of egg white, increasing the baking time but everytime the cake collapsed after it cooled. Inverting it does not help- it just collapsed out of the bottom. Anyone managed to get it right? Can you share what adaption you might have made. It seemed wet in the middle. either too much oil or too much milk in the recipe. It tasted great so I hope to get it right.

jaytea3 6 months, 2 weeks ago said:
It looked REALLY good in the oven and rose heaps, but once I took it out, it completely collapsed :(

jaytea3 6 months, 2 weeks ago said:
I just made another batch, and that completely collapsed as well. I'm having the same problem as brilliance - it's pretty wet/dense. Any help? :S

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