Pandan Golden Sponge Cake
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  • 3 egg yolks
  • 3 egg whites
  • 10 pandan leaves and blend with water, left the juice in the
  • 3 days to get the concentrated pandan extract at the bottom
  • 1. Prepare a cake pan with removable base, do not use non stick cake pan and do not grease or line paper
  • Separate egg white and egg yolk into
  • 3. Melt butter in a saucepan, once you see small bubbles, remove from heat
  • 4. Immediately add in sifted flour, quickly stir to
  • Pour the pandan essence into a empty mixing bowl, scape in the butter
  • 6. Add in egg yolk one at a time, stir well on each addition
  • 7. Mix sugar and corn starch together
  • sugar
  • 8. Take
  • 9. Fold in
  • Pour the batter from high slowly into cake pan to release bubbles, then
  • Bake at pre
  • 30 mins and
  • 25 mins as mine is
  • 12. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process
  • Turn the cake pan upside down and cool completely before
  • 2 cups to support
  • 1. bake it over low temperature
  • 2. Also you need to have stable



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