Sponge cake is one of the most popular cakes in my area; for some reason, it’s always the go-to gift when traveling somewhere—for example, when visiting family, attending family gatherings, or other events.
Lately, I’ve really enjoyed making sponge cakes. Usually during Eid, like last time, I was able to make 5 to 6 cakes in just half a day. I’ve learned a lot about making sponge cakes, from figuring out the right oven temperature for my cakes to the best baking techniques for producing beautiful results. Well, unlike my usual sponge cakes, this one is a “viral” recipe—and according to many people, it’s incredibly difficult to master.
Melt Pandan Sponge Cake
Melt-in-Your-Mouth Pandan Sponge Cake is made with authentic pandan extract and a touch of green food coloring, combined with thick coconut milk. This creates a cake with a beautiful color and a unique flavor profile. This melt-in-your-mouth pandan sponge cake is indeed different from ordinary sponge cakes—it develops a melt-in-your-mouth texture after baking and as it cools. This characteristic is what makes anyone who tries it sure to become hooked.
Many people assume that this cake isn’t fully baked, but that’s a misconception—it’s actually perfectly baked. The key is to avoid using the top heat during baking to achieve the desired melt-in-your-mouth texture.
Ingredients
200 grams all-purpose flour
40 ml melted margarine
30 ml coconut milk and pandan paste
½ teaspoon baking powder
130 grams granulated sugar
20 grams powdered milk
Directions
Combine the eggs, granulated sugar, and sp, then beat with a mixer until the mixture is light, fluffy, and leaves trails.
Next, add the milk and sifted all-purpose flour, then mix again until well combined.
Add the coconut milk mixed with original pandan paste, then add a little green food coloring to make the green color more appealing.
Add the melted margarine and mix until well combined.
Pour the batter into a baking pan greased with margarine and dusted with flour, tap the pan to level the batter, and bake in an oven preheated to 150 degrees Celsius using the bottom heat only for about 50 minutes, or adjust according to your oven.
Once done, immediately remove from the pan, cover with wax paper, flip it over, and cut right away. Let it sit overnight or for about 3 hours until it becomes soft and melt-in-your-mouth.
Result
Tara, look at the result—my pandan cake came out with a beautiful melted top. Even though the melting isn’t perfect yet, I’m already really curious about how it tastes. It’s so delicious—the texture is incredibly soft, and the melted top makes it even more delightful.
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To get that beautiful melt-in-your-mouth texture, you have to make it a day before you plan to enjoy it, because the cake gets even more delicious and flavorful that way. This was my first attempt; next time I’ll try a recipe for an even bigger cake.
Since I was in such a hurry to enjoy the cake, I took a photo of it that very day, but I saved a few slices to check on the next day. The cake had softened even more and looked even more beautiful—which means it really should be made a day before you plan to eat it. Well, that’s all—I’m sure you’ll succeed and love this cake, too.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
