Pandan Sponge Cake 

#cake #baking
Here is a super easy pandan sponge cake recipe that you can whip up quickly. So soft and spongy, and most importantly the pandan fragrance.
🚨Some tips to remember:
Cake flour is essential for this recipe which is what gives it the soft and spongy texture.
If you do not have access to fresh pandan leaves then you can use more drops of pandan extract.
Whip egg whites until stiff peaks, and then gently fold the egg whites into the batter in batches.
When baking, never open the oven door as this will suddenly change the temperature and that might suddenly deflate your cake.
Once baking time is up, continue to leave the cake in the oven for 15 minutes, this allows the temperature to go down gradually so your cake won’t sag/ deflate. Then remove from oven, give it a few taps to loosen the cake from the mould, and carefully remove the cake and let it cook completely before serving.
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Ingredients:
35-40g panda leaves + 1/2 cup water (1/2 cup pandan juice)
4 large eggs
3/4 cups sugar
1/2 cup vegetable oil
1-2 drops panda essence (optional)
1 tsp vanilla essence
1 cup cake flour
1/2 tsp baking powder
1/8 tsp cream of tartar
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