Pandan Sponge Cupcakes



This was done earlier, with pandan paste for more vibrant colour


Pandan Sponge cake adapted from Nasi Lemak Lover
Orange Spongecake
Makes 11 cupcakes:

25g corn oil
35g fresh pandan juice
3 eggs (65g) cold from fridge
90g castor sugar
100g cake flour
1/4 tsp fine salt



  1. Mix corn oil and pandan juice together, set aside.
  2. Mix flour and salt together, sift them twice, set aside.
  3. Remove eggs from the fridge, add into the mixing bowl, add in castor sugar and start beating until pale, thick and fluffy (I use Kenwood Chef stand mixer with balloon whisk, 2 mins at speed 5, 11 mins at speed 3, 2 mins at Speed 2, total time 15mins )
  4. With mixer running at speed 1 (lowest)  proceed to add flour spoon by spoon, then drizzle in corn oil and pandan juice mixture.  Do not over mix. Remove mixing bowl and use a spatula to continue folding the batter till well combined.
  5. Pour batter in a lined 12 holes muffin pan until 90% full. Lightly tap on counter top twice to remove air bubbles.
  6. Bake at pre-heated oven at 170C for 25mins at middle rack. Cool on rack before storing in container.


  1. Lilian said

    Hi! Very tempted to try this but i don’t have fresh pandon juice. Can i use pandan paste? How much to use?


  2. maryam liyana said

    if i would like to bake in 3 8′ pan, should i triple the recipe? tq

    Liked by 1 person

    • jeannietay said

      Why don’t you bake one recipe in an 8″ pan to try out first?


  3. Lilian said

    Hi jeannie
    My cupcake turn out to be hard and dry. Taste is ok though. I replaced pandan juice with 1/2 tsp pandan paste and 30g pandan paste. Can you advise how can i improve?


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