pandan cake

When the stars align, you just have to run with it. It’s a fact that the human condition means we focus on the negatives in life. We complain when stuff goes wrong, but we often don’t appreciate when everything falls into place. So when things do fall into place people, recognise it. And be thankful.

Take this scenario: my mum’s been staying with us to help out while I get used to having baby Samuel around. She wanted to bake a pandan cake, but I don’t have a ring pan. OH NO. Well, I could go buy one and life would continue to plod along but alas, Kitchenware Superstore contacted me and asked if I’d like to review some products from their site. RING PAN!

You probably expected something more deep and meaningful about appreciating stuff, but guys, it’s me. And so, everything fell into place and yesterday, we had us a gorgeously fluffy pandan cake for 3pm snack 🙂

Life is good.

pandan cake

I was hugely impressed with the selection of products on Kitchenware Superstore. There was a lot (really, a lot) of stuff I wanted to buy but I focused on what I needed to get. I’ve been wanting to make my own pandan cake for an eternity and my lazy butt just never bought a ring pan. And you know, there’s also no harm in serving cake on a gorgeous Donna Hay cake stand, right?

So I selected this Bakers Secret loose base springform ring pan as well as a 24cm Donna Hay cake stand to review.

cake tin and stand from

The ring pan was fantastic. It’s a damn sight better than those regular ring pans that you can get in Chinatown. The non-stick surface and spring form base makes it super easy to get the cake out. And the cake stand is a simple, classic way to serve up cake. For all of 5 minutes until it’s devoured.

And guess what? Both are on sale right now so if you need want a ring pan or cake stand (or any other product on Kitchenware Superstore), get moving! They offer free shipping for orders over $150, and also sell a great range of pink products in support of breast cancer research. In fact, $5 from every pink CuisinArt ice cream maker sold before 31 October goes towards the National Breast Cancer Foundation (if only I didn’t already have one…!) – perfect time to get ready for summer 😉

pink CuisinArt ice cream maker

Pandan cake (using pandan extract)
5 eggs, separated
3/4 cup castor sugar
3/4 cup oil
1 teaspoon vanilla essence
180 mL coconut milk
1/4 teaspoon pandan extract
150 grams self raising flour
1 teaspoon cream of tartar
  1. Preheat oven to 175°C/350°F.
  2. In a large bowl, beat together egg yolks, sugar, oil and vanilla essence until combined. Beat in coconut milk and pandan extract.
  3. Sift flour into a separate bowl. Make a well in the centre of the flour and whisk the egg mixture into the flour using a hand whisk or fork.
  4. In another bowl, beat the egg whites with cream of tartar until firm. Fold egg whites into the flour mixture in two batches.
  5. Bake in oven for about 45 minutes, until a skewer inserted comes out clean.
  6. When baked, remove cake from oven and let cool inverted (upside down) before removing to a cooling tray to cool completely.
  7. Store in an airtight container until ready to serve.
Makes 20cm round cake.

2 Thoughts on “recipe | pandan cake (using pandan extract)

  1. Now that’s a ripper of a cake. I love pandan chiffon cake – it’s had my heart since I was a little kid.

  2. I just went to a chiffon cake making class not long ago, Pandan cake is on the agenda. Many recipes online says I need pandan leaves these are quite hard to find in London. Will try the pandan extract.

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