Pandan Souffle Sponge Cake


IMG_6933Pandan Souffle Sponge Cake

13 x 8″ flat square cake pan, lined with parchment paper.
2 eggs (65g)
6 egg yolks
2 tsp vanilla extract
70g unsalted butter
120g all purpose flour (can use cake flour)
50g coconut milk
50g Pandan Juice (blend 6-7 leaves with 50g water)

6 egg whites
140g fine castor sugar



1. Preheat oven to 160C.
2. Combine egg, egg yolks, vanilla extract and beat lightly. Set aside.
3. Melt butter in a saucepan, using low heat, then add all the sifted flour and cook through. Mixture will be lumpy at this stage. Transfer to a mixing bowl and add the coconut milk and pandan juice and mix until blended. Next, slowly add the egg yolk mixture slowly, stirring with a spatula or whisk until a smooth batter is achieved. Strain batter and put aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add half the sugar and continue beating for a few minutes before adding the remaining sugar. Beat until the egg whites are glossy and firm peaks form.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Gently pour into prepared pan, scrap the top as level as possible and bake for 50 minutes or until golden brown.
6. Remove baked cake from pan and allow to cool on rack completely before slicing into two equally parts. Take one piece and invert the bottom side up and apply whipped cream. Stack the other piece on the top, bottom side down. Chill a couple of hours before slicing.

Notes: useD Smeg oven baked at 170C (no fan)/15 minutes, 150C Fan/40 minutes.





  1. NatasyaK said

    Hi Jeannie, I just want to let you know i baked a chocolate sponge cake using your recipe and it was a great success though being a first timer, I may have under-baked it a little. I then made swiss meringue buttercream and turned it into my son’s birthday cake. the cake was very delicious. Thank you very much for generously sharing so much of your knowledge.

    Liked by 1 person

    • jeannietay said

      Glad to know you liked it! Hope you would try other recipes as well:)


  2. Morning Jeannie

    I am trying to bake this cake. After baking for 25 mins at 170c(no fan), the side of the cake is still damp. May I know what is wrong?



    • jeannietay said

      My total baking time is 55 minutes. Yours is still underbaked. Test by pressing on the top of the cake. If still squishing, continue to bake until done.


  3. Mallie said

    Hello Jennie, I tried baking your pandan sponge cake. It was really amazing! Now, I am thinking to try to bake this cake. I would like to know what size of round pan cake I should use for this recipe? Thank you!


  4. Mallie said

    Hi, one more question. I noticed that you preheat the oven to 160c . But the note said that you baked t 170C (no fan)/15 minutes, 150C Fan/40 minutes. Could you please tell me which one I should follow? Thank you again! 🙂


    • jeannietay said

      Just follow your own oven temperature. You cannot follow my temperature exactly.


  5. TAN SIEW CHING said

    Whipped cream ? Ready made or need to prepare myself ?


    • jeannietay said

      ready store bought whipping cream. you need to whip it up with some icing sugar before use.


  6. Cindy said

    How do you make the pandan juice?


    • jeannietay said

      Blend 10-15 leaves with half cup water, let it sit 30 mins, and pour out the clear part. Use the bottom green part.


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