Tuesday, August 7, 2012

Dreamy Soft Pandan Cake (香兰相思蛋糕 )

I am still stuck using my husband's laptop this week. Although his is much faster and better then mine, I still love my old laptop, haha! Anyway, hopefully my "old friend" won't quit on me again any time soon. :P I still have quite a few recipes in my old laptop that I want to post up...hopefully can get them up soon. So at the moment I can only share with you all those I made over the weekend. This particular recipe is probably one of the more popular ones now in the blog sphere; it's none other but "相思蛋糕" . If you ask me how to translate this...in correct term, it is call "lovesick cake", hahaha! But you know after I ate this cake, I know why it is called that! It is really very soft and dreamy, you'll love it so much that you probably get lovesick for it, heehee. :D
I was contemplating whether I should make vanilla versus pandan flavor. I went with the latter because it has been ages since I last baked anything with pandan. :P I used all natural pandan extract and thus the cake look kind of light in the shade of green.
I spread a generous layer of vanilla buttercream in between the cake and it tasted even better! It simply just melts in the mouth. :) ~Dreamy~

This lovely recipe comes from Siewhwei. Many bloggers out there has already gave this wonderful recipe a try and rave good reviews. So what are you waiting for? Hehehe..

I've reposted the recipe here for easier reference with minor changes made:
Ingredients for Soft Pandan Cake (香兰相思蛋糕 ) (makes 7x7 or 8x8 square)
Egg yolk batter
65g vegetable oil
80ml coconut pandan mixture (See Note *)
1/4 tsp salt
100g egg yolk (mine was approximately 6)
1 whole egg
65g superfine flour (I used Prima top flour)

Note* = I blend 6 spears of pandan leaves with 120ml of coconut milk. Then I squeeze out the milk mixture. Reserve 80ml for the batter.

Egg white Batter
200g egg white
70g caster sugar
1 tbsp corn flour
  • In a large mixing bowl, beat the egg yolks, whole egg, salt, coconut pandan milk mixture together till well combined.
  • Sift in the flour and mix well till no visible lumps. (set aside and cover)
  • Preheat the oven to 160C. Prepare water bath in the oven. Grease and line parchment paper a 8x8 square cake pan.
  • In the mixer bowl, add in egg white and beat till foamy. Then gradually add in the sugar and continue to beat till soft peaks. Then add in the corn flour and continue to beat till stiff peaks.
  • Gently flour in the egg white mixture to the egg yolk mixture in 3 separate portions and do not deflate the batter.
  • Pour batter into the prepared cake pan and bake in the preheated oven for 50 mins in water bath.
  • Remove from oven when the tester comes out clean and let cool on rack before slicing.
This soft and dreamy cake almost melts in your mouth once you take a bite...really really nice. I am already planning to bake this again using the yuzu powder that Sonia gave me, heehee. ;))
Have a great day and Happy 47th Birthday to Singapore!! ;D


lena said...

wow, this is such perfect texture!I believe that the egg separating method really contributes to the fluffiness of the cake. wow again! flawless!! i'm not sure will i get love sick after eating the cake but as now, it's love at first sight!!!

鲸鱼蓝蓝蓝 said...


Sonia ~ Nasi Lemak Lover said...

Hehehe, I also use Yuzu powder to make this for the 1st time, but mine shrunk a lot after baked, so sad lar, waste my Yuzu powder.. I need to have 2nd attempts. Your 1st try turned out so nice ! Next time I also want to try pandan. Ya, I use orange juice as the liquid and combine with Yuzu powder.

Yummy Bakes said...

Wow ... awesome. I dont know if I can get such a nice chiffon cake. I find chiffon cake a bit challenging!!

Mich - Piece of Cake said...

Wow, wow, wow, I love the texture. It is perfect. Very beautiful. I wonder if I can even achieve such a good texture.

Unknown said...

Lovely texture and no sign of shrinkage! I tried and shrunk a lot! I find that the batter is a bit too much and almost reaching the top before bake. Is it should be like that? It seems rise (doom in the center) higher than the pan once cooked. So it will even after turn upside down and cool? Thanks!

Honey Bee Sweets said...

Thanks Lena. :) ya, I was quite relieved when the cake turned out fine. :) you should really give this a try, forget about love sick or love at first sight, bake and eat first, hahaha!


Honey Bee Sweets said...

Sonia, I know what you mean. This kind of chiffon sponge cake can be very tricky sometimes. Oh, yuzu version with orange juice? Sounds like a perfect combo! Hmmm...could it be too acidic? I remember I tried baking a pineapple chiffon using fresh pineapple juice and it deflated like no body's business! Anyway, looking forward to seeing your 相思蛋糕。加油!

Chris, didn't you make Hokkaido chiffon cake the last blogger gathering? It taste so yummy! I'm sure you can do it too, good luck ya! :))

Honey Bee Sweets said...

Thanks Mich...I do try, heehee. :D I'm sure if you try it out, even if you didn't get it the first couple times, I'm sure you will soon.

Vivian...did you use water bath to bake this? Sometimes the temperature and the textureof the egg white also can be quite tricky. Actually mine also deflated a little after it came out from the oven but still ok. Yes, I inverted the cake to cool too, thus the patterns on top. I'm suspecting your oven temperature is too low or you didn't bake it long enough that cause the center to be under baked. Try again with a slightly higher temp and see how? Good luck ya!

Daphne said...

Wow I like this, it looks really soft and nice colour :)

DG said...

Agree with the rest, the cake looks soft & fluffy. I've seen so many baked, maybe I should try it too since now you provide us with English version. Thanks.

Min said...

Your cake looks soft and moist, I baked one with green tea flavour last week. Next time I want to put a layer of filling between them too, will be more delicious I think.

My Little Space said...

Bee Bee dear, your sponge looks perfectly airy & beautiful. thanks for sharing the recipe.
Have a lovely evening.

Passionate About Baking said...

Looks really lovely!

Anonymous said...

Just would like to seek your advise, when you bake in water bath, do you mean to say when we have the oven heated, we also put in a pan filled with water to let it heated up as well & when the cake is ready I just put it into the heated up water. Thanks.

kitchen flavours said...

Your cake looks so soft and fluffy, with perfect texture! Wish I could have a slice or two with a cup of tea!
I'm keeping my fingers crossed that my laptop would not die on me! It has been showing signs of being sick!! Now I quickly take photos and get the drafts all ready, just in case I need to use my hubby's laptop which I am not fond of!!

ReeseKitchen said...

It has been ages since my last baked cakee...;p So lazy and don't know what to bake..."sigh"!!
Everytime told myself, I got to do something the next day but end up....nothing!!..LOL!!
Even Grace is so much better than me now!!

Honey Bee Sweets said...

It's ok Reese, take your time and rediscover what made you love baking so much. Sometimes we get busy or distracted with other matters n forget our passion for some things. Really hope you are well and baking what you love again my friend. :))

Anonymous said...

I baked yesterday and gained good comments. Perfect! I use 65g kara coconut milk + 15g of pandan extract. Used 5 Nos of AA eggs plus 1 AA whole egg. Layer with whipping cream. Will bake again ..again and again....thanks for the sharing of great recipe.....summer

Jo said...

Bee Bee, looks good and I am bookmarking this.

Yummy Bakes said...

Bee, thanks. Do you need to grease the pan?

Honey Bee Sweets said...

Chris, I did. I grease the pan, lined with parchment and grease again.

Chloe M said...

hi. ur cake looks delicoous.may i know how to do the vanilla swiss meringue?

Honey Bee Sweets said...

Hi Yukari, pls follow the link which I mentioned " vanilla buttercream" which is right after the 2nd pic.

Anonymous said...

Hi can I replace with pandan paste? If yes, what's the amount? Thanks

Anonymous said...

Hi can I replace with pandan paste? If yes, what's the amount? Thanks

Honey Bee Sweets said...

You can use 1/2 tsp of pandan essence.

Honey Bee Sweets said...

Please click on the Swiss meringue buttercream link to view the recipe. :$

Betty said...

Your cake looks delicious! I tried your recipe today but mine was not such a success :( the bottom was hard and jelly-like and the top did not brown as nicely as yours. Any idea why? The only thing I altered was that I used cake flour. Thanks

Honey Bee Sweets said...

Bwang2, from your description, I suspect your oven temperature is too low. Every oven is different, and mine tends to have a higher temp, so perhaps you should set yours slightly higher next time. Good luck and happy baking!

Anonymous said...


May I know if I can substitute superfine flour to cake flour?
Thanks, Penny

Honey Bee Sweets said...

Yes you can use cake flour in place of superfine flour.

Anonymous said...

Hi, May I knw if it's possible to replace sugar with honey as I am trying to refrain frm sugar much as possible.
Hopefully thr are also some other bakes or dishes that I can replace with honey. If you can, please recommend me some.
I am also contactable at mxuann@hotmail.com
Thank you.
Ming Xuan