A detailed, step‑by‑step recipe shows how to bake a soft, fluffy pandan cake without dairy, using egg yolks, egg whites, sugar, salt, cake flour, non‑dairy cream powder, coconut milk, pandan extract, and coconut oil. The instructions guide bakers through whisking the eggs and sugar to a ribbon‑stage, folding in sifted dry ingredients, incorporating the flavored liquid mixture, and baking the batter in a greased 24‑cm Bundt pan at 180 °C until golden and fully cooked. The recipe includes tips for achieving a smooth, glossy green crumb and suggests cooling the cake before slicing. Full instructions and photos are available on the ButterJoy Kitchen website.
Full detailed recipe with photos: https://butterjoykitchen.com/soft-fluffy-pandan-cake-non-dairy/ Pandan Cake (Non Dairy) Ingredients: 8 egg yolk 5 egg white 200 g sugar ½ tsp salt 225 g cake flour 25 g cream powder (non dairy) 130 g coconut milk 25 g pandan extract 150 g coconut oil Instructions: Grease a bundt pan (diameter 24 cmGrease a 24 cm Bundt pan and preheat the oven to 350°F / 180°C . In a large bowl, beat the egg yolks, egg whites, sugar, and salt together until the mixture is thick, pale, and leaves a ribbon trail. If using an emulsifier, add it here. This should take about 8–10 minutes. Sift in the cake flour (and whipping cream powder) in two parts. Preheat the oven at 180°C. Gently fold the flour into the egg mixture with a spatula until no dry streaks remain. In a separate bowl, combine the pandan extract, coconut milk, and coconut oil. Mix a small portion of the batter with the liquid ingredients until smooth, then fold this back into the main batter. Stir until evenly green and glossy. Pour the batter into the prepared Bundt pan. Tap the pan lightly on the counter to release large air bubbles. Bake for about 50 minutes, or until the cake is golden brown and a skewer inserted in the center comes out clean. Cool in the pan for 10–15 minutes, then turn out onto a wire rack. Let it cool completely before slicing and serving. Enjoy your pandan cake! submitted by /u/ButterJoyKitchen [link] [comments]
