Pandan Cheese Sponge Cake

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IMG_3098.jpgPandan Cheese Sponge Cake

(makes one 8″ cake)

125g cream cheese, cut into cubes
60g unsalted butter, cut into cubes
5 egg yolks (Grade A)
125g Pandan Juice  + Milk – blend pandan leaves with some water, squeeze out the juice and top up with milk
1/2 tsp salt
75g cake flour
35g corn flour

5 egg whites
120g caster sugar
1/2 teaspoon lemon juice or 1/4 tsp cream of tartar

1. Line the base and sides of a 8″ round cake pan(fixed base) with parchment paper. For the sides, make sure the parchment paper extends higher than the cake pan by about 1.5 inches as the cake will expand and rise above the rim of the pan, set aside.
2. Sieve together cake flour and corn flour. Set aside.
3. Melt cream cheese and butter in a double boiler, stirring until mixture is lump free. Remove from heat and add the pandan mixture. Stir well to combine.
4. Add the egg yolks one at a time, and with a balloon whisk, whisk to combine.
5. Sieve over the flour mixture, whisk to combine. Small lumps may form once the flour is added, whisk the batter gently till there are no lumps, do not over mix.
6. In a clean, dry mixing bowl, beat egg whites and lemon juice with an electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar and turn to medium-high speed and beat the mixture. Continue to add in the remaining sugar mixture in separate additions and beat until the egg whites reaches the firm peaks.
7. Add the beaten egg whites to the cream cheese mixture in 3 separate additions, each time fold with a rubber spatula (I prefer to use a balloon whisk until towards the end before switching to spatula) until well blended.  .
8. Pour batter into the prepared cake pan. (I pour it from a height slowly to help remove big air bubbles.). Tap the pan lightly on a table top to level up the batter and also to further remove air bubbles. Mix some green colouring into a tablespoon of batter and drop small dots on the  top then use a skewer to slice through to create the love design.
9. Place cake pan in a baking tray. Fill the baking tray with hot water (the water should rise up to about 1 inch of the cake pan).
11. Bake on lower rack of the oven for 80 minutes at 180 degC.

Personal note:  Elba oven 80 minutes at 160C.




  1. Lee Michelle said

    do I have to invert the cake immediately?

    Liked by 1 person

    • jeannietay said

      I did it immediately and remove the paper lining to avoid getting crinkly sides as the cake shrinks.


  2. Yan.M said

    Hello Jeannie, beautiful and yummylicious-looking cake. Can I bake this with fan-forced function?


    • jeannietay said

      You can try but reduce the temperature by 20 degrees


  3. Li Xuan said

    hi jeannie!! your oven(temperature stated 160degreeC) is a fan forced or non fan forced


    • jeannietay said

      no fan force for sponge cake in my oven.


  4. chelle said

    hi. was wondering how is this cake different from your cheese sponge cake, the one without pandan but you have cocoa variation with it? maybe it’s just the picture, but this pandan cheese cake looks smoother than its original version of cheese cake. looking forward to your reply 🙂


    • jeannietay said

      it’s the same recipe, just change the liquid from milk to pandan juice.


  5. Wendy said

    Hi Jeannie, my cake shrunk very badly. How to invertif the pan is fixed base. Thanks


    • jeannietay said

      If shrank badly could be you overwhipped your meringe; baking at too high temperature or both factors. You can invert your pan on to a non stick pan to remove the can or on a plastic board as long as it’s not stick


  6. Lisa said

    125 pandan juice and top up with milk. may i know how many quantity of the milk ? thanks before


    • jeannietay said

      Depends on how much pandan juice you have; if you have 100g pandan juice then top up with 25g milk.


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