Pandan Cake

Method

1. 1. Preheat oven to 175ºC/350F/Gas mark 4. 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.
2. 2. 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.
3. 3. Add the pandan extract, vanilla extract, coconut milk and vegetable oil. Whisk until well combined.
4. 4. 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.
5. 5. 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.
6. 6. Leave to cool in the tin before removing the cake and glazing or frosting.
7. 7. 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.

• Recipes
• Desserts & Baking
• Pandan Cake Recipe
• Cake Recipe
• Asian Dessert Recipe

Ingredients

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You'll Need