Pandan Sponge Cake
November 26: National Cake Day
Whenever we travel to and from Manila and the provinces in the Philippines, we stock up on snacks for the long bus or jeepney ride. Whether we pick up our provisions from the street vendors or from roadside sari-sari stores, we usually buy fresh fruits, bottled drinks, crunchy munchies and sweet cakes, such as individually-packed pandan-flavored, light green sponges. The latter are usually dry but during the long journey they are sufficient. Our homemade version is more moist with a slightly sweet and nutty taste and does not need any frosting. Pandan sponge cake is perfect as a travel treat, a satisfying snack any time or a commemorative confection on National Cake Day.
(Adapted from A World of Cake by Krystina Castella)
- 2 ¼ cups flour
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 1 ½ cups sugar
- 1 ½ cups plain yogurt
- 1 ½ teaspoons pandan extract
- ¾ cup vegetable or canola oil
- 4 eggs, beaten
- green food coloring
In a large mixing bowl, combine the flour, salt, baking powder and sugar. Add in the yogurt, oil and pandan extract and mix well until the batter is smooth.
Stir in the beaten eggs. Add a few drops of green food coloring and mix well. Pour the batter in a greased 10x10x2-inch square baking pan.
Bake in a preheated oven at 350 degrees F for 40 minutes, testing the cake with a toothpick for doneness. Remove from the oven and let cool completely. Slice and serve.
- The final photo of our pandan sponge cake is set on a lauhala mat, which was woven from the dried leaves of a type of pandanus tree.
- Pandan-flavored desserts are popular throughout Southeast Asia. Culinary pandan (screwpine) comes from the leaves of another type of pandanus plant.
- If using self-rising flour, omit the salt and baking powder as ingredients in this recipe.
- Search our blog for more cake recipes.