Pandan Cake

Total Time Prep: 20 min. + standing Bake: 50 min. + cooling
Yield 12 servings
Test Kitchen Approved
This light-as-air pandan cake features the fragrant, vanilla-like essence of pandan for an uncommonly delicious dessert.

Ingredients

  • 6 large eggs, separated
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 cups sugar, divided
  • 1/2 cup warm water
  • 2 teaspoons pandan extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • Confectioners' sugar, for dusting

Directions

  1. Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift together flour and salt.
  2. In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water, pandan and vanilla extract. Add dry ingredients to yolk mixture; mix well.
  3. In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining 1/2 cup sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.
  4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 50-55 minutes. Immediately invert the pan; cool completely. Dust cake with confectioners' sugar before serving.

Nutrition Facts

1 piece: 193 calories, 3g fat (1g saturated fat), 93mg cholesterol, 135mg sodium, 37g carbohydrate (25g sugars, 0 fiber), 5g protein.

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