Pandan Cake

Pandan cake is a light, fluffy, green-coloured sponge cake flavoured with the juices of Pandan leaves. It is also known as pandan chiffon, an iconic cake in the South East Asia. – Provided by our advisor Ms Sally Ho


Pandan juice

Prepare pandan juice 5 days ago (as much as you like) 
Pandan leaves 12 pieces
200ml of water

Cake Mixture

17cm Asai Serving (This time I used 5 eggs, it is too full, so I need to change the 4 eggs)
5 eggs (@55g)
Sugar 60g
33g of oil
Pandan juice (only the essence part) 40g-45g
Cake flour 83g


Pandan juice

Cut pandan leaves into thin sections-put in TM6 bowl, add 1/3 of water, divide several times for 1 minute/speed 10 to make a paste, separate the pandan leaves, leave the pandan juice in the refrigerator and settle for 5 days. Deep green pandan essence at the bottom.

*Remark* Please preheat the oven at 150°C before you start using Thermomix to make the cake mixture because Thermomix will finish the job in 12 minutes and 8 seconds, which will be faster than preheating the oven.

Cake Mixture

  1. Insert the butterfly into the mixing bowl. Place the eggs and sugar in it and mix 6 minutes/37 degrees/speed 4 until thick
  2. Continue for 6 minutes/speed 3–4 until thick (increase the time if it is not thick enough)
  3. Add oil, cake flour and pandan juice, mix for 8 seconds/speed 3 until there are no flour particles (if necessary, increase the time until there are no more flour particles).
  4. Remove the butterfly, use the spatula to transfer the mixture to the mould, and then use chopsticks to stir the mixture for 2 rounds until the big bubbles are removed.
  5. Bake at 150°C for 35-40 minutes. Allow to cool in the mould (upside down) and release the mould with bare hands.

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