Pandan Cake with Buttercream Filling

Ingredients:

Pandan Juice

  • 80g pandan leaves
  • 160g water

Pandan Cake

  • 30g concentrated pandan juice/15g pandan extract mixed with 15g water
  • 90g sugar
  • 4 eggs
  • 1/4 tsp sugar
  • 50g vegetable oil
  • 40g coconut milk
  • 100g cake flour

Buttercream

  • 320g softened butter
  • 2 tbsp icing sugar
  • A pinch of salt

Pandan Cream

  • 6g concentrated pandan juice / 3g pandan extract
  • 100g double cream

Equipment:

  • 20cm cake pan
  • Blender
  • Electric mixer
  • Sieve
  • Piping nozzle
  • Piping bag
  • Mixing bowls
  • Spatula
  • Whisk

Prep time:

1.5hrs

Cooking time:

30-40mins

Waiting time:

15hrs (for pandan extract to settle)

Steps:

Pandan Juice

  1. Cut pandan leaves into 3cm pieces.
  2. Add 80g of pandan leaves and 160g of water to a blender, blend until it reaches a liquid consistency.
  3. Strain the pandan juice.
  4. Leave the pandan juice in the fridge for at least 15hrs.
  5. Discard top half of the liquid to obtain 35g of more concentrated pandan juice at the bottom of the jar.

Pandan Cake

  1. Preheat the oven to 160°C.
  2. Separate 4 eggs into egg yolks and egg white.
  3. Whisk 40g of sugar with 4 egg yolks, beat until pale in colour.
  4. Add 1/4 tsp of salt and 50g of vegetable oil, mix well.
  5. Add 30g of pandan juice and 40g of coconut milk, mix well.
  6. Sieve 100g of cake flour into the batter, mix well.
  7. Whisk 4 egg white with an electric mixer whilst adding 50g of sugar gradually until you get a firm peak.
  8. Gently fold in 1/3 of the egg white into the mixture, repeat until all the egg white is added and that the mixture is mixed well using a spatula.
  9. Transfer the mixture into a cake pan lined with baking paper, bake at 160°C for 30-40 minutes.

Buttercream

  1. Use an electric mixer to beat 320g of softened butter, 2tbsp of icing sugar and a pinch of salt until it turns into a pale white colour.

Pandan cream

  1. Whisk 100g of double cream with an electric mixer.
  2. Add 6g of concentrated pandan juice/3g of pandan extract, mix with the electric mixer.

Assembling the Cake

  1. Cut the pandan cake into 3 layers, coat each layer with a generous amount of buttercream.
  2. Pipe pandan cream onto the surface of the cake to decorate it.
Tips
  • Feel free to scale up the amount of pandan leaves and water to make more pandan juice.
  • For more concentrated pandan juice/pandan extract, leave the pandan juice in the fridge for 2-3 days. Discard the liquid layer and use the green sediment at the bottom of the jar.
  • For the cake shown in the picture, I used leftover sponge cake crumbs to coat the cake, then piped pandan cream onto the top of the cake.
  • Alternatively to make a pandan Swiss roll, bake the cake batter in a sheet pan lined with baking paper. Spread buttercream onto the pandan cake and roll the cake up.