Pandan Coconut Sponge Cake

Tried another flavour for my sponge cake today, I was so happy it turned out well! The next day brought to office, did not expect it to be so well-liked by the colleagues. Felt very accomplished indeed...

For this sponge cake, I used:

70g Coconut Milk (Ayam brand, reduced fat)

30g Corn Oil

1 Teaspoon Pandan Paste

6 Egg Yolks

10g Caster Sugar

110g Cake Flour

6 Egg Whites

60g Caster Sugar

Mix the Pandan paste, corn oil and coconut milk in a bowl 

Add the Pandan mixture to the yolks and sugar, whisk.


Add in the cake flour and mix.


Beat the egg white and sugar in a clean dry bowl, using electric mixer, on high speed, until soft peak


Fold 1/3 of the meringue into the yolk mixture


Fold in the next 1/3 meringue


Lastly, pour the mixture back to the last 1/3 of meringue and fold until just mixed


Pour into a cake pan (I used a rectangular one here), bake 25 to 35 min at 190C (my old Tefal oven does not have a fan function)


Cake is done!


Loved the sigh of the fluffy texture and the Pandan fragrance..

Definitely going to bake some more sponge cake in future...