Pandan Cake

A vibrant emerald sponge, incredibly airy, that springs back when touched. The powerful fragrance of pandan leaves blends with sweet coconut for a light, subtly sweet finish.

• Prep time: 30 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 367
• Protein: 9 g
• Carbs: 45 g
• Fat: 17 g

Ingredients

• 6.7 piece pandan leaves ( cut into pieces )
• 4 piece Egg ( whites and yolks separated )
• 100 g White sugar
• 100 g Wheat flour ( sifted )
• 66.7 ml Coconut milk
• 33.3 ml Sunflower oil
• 0.7 tsp Baking powder
• 0.7 pinch Gray sea salt

Instructions

1. Pandan extraction

   Cut the pandan leaves into small pieces. Blend them with the coconut milk until you get a fine puree. Squeeze through a clean cloth or a fine chinois to collect the intense green juice. Discard the fiber.

2. Batter base

   Whisk the egg yolks with part of the sugar until pale. Add the sunflower oil and the pandan-coconut juice. Whisk vigorously until the mixture is homogeneous.

3. Dry ingredients

   Incorporate the sifted wheat flour and baking powder. Whisk the batter until it is perfectly smooth, without any lumps.

4. Egg whites

   Whip the egg whites with a pinch of salt. When they start to foam, gradually add the remaining sugar until firm peaks form, creating a bird's beak shape.

5. Folding

   Incorporate one third of the whites into the batter to loosen it, then delicately fold in the rest using a spatula. Use a circular motion from bottom to top to avoid breaking the structure.

6. Baking and cooling

   Pour into an ungreased mold. Bake at 170°C. Once out of the oven, turn the mold upside down on a rack and let it cool completely before removing.

Chef's tips

• Never use a non-stick or greased mold; the cake needs to cling to the sides to rise.
• Cooling upside down is mandatory to maintain the honeycomb structure and prevent the cake from collapsing.

Storage

Keep for up to 3 days at room temperature in an airtight container to maintain its moisture.