Pandan and Sweet Corn Sponge Cake
This light and airy Southeast Asian-inspired sponge cake features the aromatic, vanilla-like fragrance of pandan balanced with the natural sweetness and texture of tender corn kernels.
Ingredients
Ingredients
- 4 large eggs separated into whites and yolks at room temperature
- 100 g cake flour sifted
- 80 g granulated sugar divided into two equal portions
- 60 ml coconut milk full fat
- 1 tsp pandan extract or 2 tbsp fresh pandan juice
- 100 g sweet corn kernels steamed and drained if using canned
- 30 ml vegetable oil neutral flavor
- 0.5 tsp cream of tartar
- 0.25 tsp salt
Notes
Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. For the best flavor, use fresh pandan juice made by blending 10 pandan leaves with a little water and straining. If using canned corn, ensure it is patted dry to prevent soggy pockets in the cake.