Description
A light and fragrant Pandan Custard Cake featuring the unique aroma of pandan leaves combined with a soft, airy texture. This classic Southeast Asian dessert is gently baked to perfection, with a delicate balance of sweetness and creaminess, perfect for sharing at any occasion.
Ingredients
Egg Mixture
- 4 large eggs (yolks and whites separated)
- 3/4 cup white granulated sugar
- 1/2 cup unsalted butter, melted (or vegan butter for dairy-free version)
- 3/4 cup all-purpose flour
Pandan Milk Mixture
- 3 pandan leaves (cut into 3-inch pieces)
- 1/4 cup water (cold)
- 2 cups milk (or plain oat/almond nut milk for dairy-free version)
Topping
- 3 tablespoons icing sugar (confectioner’s sugar)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Grease an 8″ x 8″ square cake pan to prevent sticking during baking.
- Extract Pandan Liquid: In a blender, combine the chopped pandan leaves with 1/4 cup cold water. Blend on high speed until thoroughly mixed. Pour the mixture through a fine sieve to strain out the pulp, reserving the pandan-infused liquid for the batter.
- Beat Egg Yolks and Sugar: In a large mixing bowl, combine the egg yolks and granulated sugar. Beat vigorously until the mixture turns pale yellow and thickens slightly.
- Add Melted Butter: Stir in the melted unsalted butter and continue beating until all ingredients are well blended.
- Incorporate Flour: Add the all-purpose flour to the egg yolk mixture and beat just until combined; avoid overmixing to keep the cake light.
- Prepare Pandan Milk: Whisk together the milk and reserved pandan liquid. Microwave this mixture for about 60 seconds until it becomes lukewarm.
- Combine Milk and Egg Mixture: Gradually add the pandan milk into the egg yolk batter in approximately 1/4 cup increments, beating well after each addition to fully incorporate.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form, ensuring maximum airiness for the cake.
- Fold Egg Whites into Batter: Using a spatula, gently fold one-third of the beaten egg whites into the batter to lighten it. Repeat this process until all egg whites are incorporated. The batter will be runny with some lumps, which is normal.
- Pour Batter and Bake: Pour the batter into the prepared cake pan. Bake for 60 to 65 minutes. After 30 minutes of baking, loosely cover the cake with aluminum foil to prevent over-browning.
- Test for Doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, cover again and bake for an additional 10 minutes.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer the cake to a wire cooling rack to cool completely.
- Serve: Before serving, sprinkle the top with icing sugar. Slice into 12 squares and enjoy the fragrant, custardy layers of the cake.
Notes
- For a dairy-free version, substitute unsalted butter with vegan butter and use plant-based milk such as oat or almond milk.
- The pandan leaves can be substituted with pandan extract if fresh leaves are unavailable—use approximately 1 teaspoon of extract.
- Be gentle when folding in the egg whites to maintain the cake’s light, airy texture.
- Covering the cake with foil halfway through baking prevents over-browning while ensuring it cooks thoroughly.
- This cake is best served slightly warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southeast Asian
