Pandan Cake
Ingredients
- 6.7 pcpandan leaves (cut into pieces)
- 4 pcEgg (whites and yolks separated)
- 100 gWhite sugar
- 100 gWheat flour (sifted)
- 66.7 mlCoconut milk
- 33.3 mlSunflower oil
- 0.7 tspBaking powder
- 0.7 pinchGray sea salt
Method
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.
- 1
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
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
Incorporate the sifted wheat flour and baking powder. Whisk the batter until it is perfectly smooth, without any lumps.
- 4
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for up to 3 days at room temperature in an airtight container to maintain its moisture.
