How to make it

  • 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.

Reviews & Comments 12

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    " It was excellent "
    SARAHPINA ate it and said...
    YUMMY! I've made this cake twice. The tip about NOT spraying the Angel Food Cake Pan was a big help. However, for someone new to making this type of cake a few more details in the method would really help. On the "mix egg whites and flour mixture together".....the word MIX here must be a mistake. If you are wanting a dense but still very yummy cake.....yes MIX. But if you are wanting the consistency of Angel Food Cake....GENTLY FOLD them together, making sure that both mixes are completely incorporated. Also, "a few drops of Pandan"......no more like, 2T-3T of Pandan!!!! We read that 1/2 white sugar and 1/2 powdered sugar makes a fantastic consistency, so we tried it. The white sugar we added to the EGG WHITE mix....then the powdered sugar went into the flour mixture. The bake time may have to be extended on certain oven for best results. Overall, a fantastic, delicious recipe! P.S. we made a Pandan glaze: powdered sugar, water (or milk) and pandan extract...after cake was cooled we slathered it all over cake. It turned out like a glazed donut. ENJOY!!!!!
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    " It was excellent "
    ducksoup369 ate it and said...
    made this cake today and it turned out great and did not collapse : )
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  • jaytea3 6 years ago
    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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  • jaytea3 6 years ago
    It looked REALLY good in the oven and rose heaps, but once I took it out, it completely collapsed :(
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  • brilliance 6 years ago
    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.
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  • javentiger 6 years ago
    Is this suposed to be geletonus? cause mine turned out like that and they weren't green either.
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  • cherriepie 6 years ago
    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 :)
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  • jaytea3 6 years ago
    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?
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  • cherriepie 6 years ago
    Pls do try again and let me know how u went.
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  • kristinaashwell 6 years ago
    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
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  • cherriepie 6 years ago
    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.
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  • kristinaashwell 6 years ago
    I followed the recipe, but my cake didn't rise.
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  • china 7 years ago
    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..
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  • verondear 8 years ago
    Hmm.. it sounds good. I miss the Asian food we used to have growing up.
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