Baking & Cooking

Pandan Blueberry Cake recipe

I like the Pandan blueberry cake served at Cedele. This is my attempt at re-creating the flavours using a strawberry shortcake recipe as base.

pandanblueberrycake1It also happens K was nursing a cold yet it’s his birthday so I thought some antioxidants will be good for him. 🙂

The funny thing is, I scoured the internet for a pandan sponge cake recipe but all that came out was chiffon related. Pandan seems to be a very “Asian” thing to use and it’s difficult finding examples on Western sites. So I went out on a limb and added pandan paste & vanilla extract to the original cake recipe, hoping it won’t collapse on me.

As you can see, it stood up the test quite well!


Pandan Blueberry Cake

  • 2 eggs (room temperature)
  • 60g castor sugar
  • 60g cake flour
  • 20g melted unsalted butter
  • 1/4 tsp pandan paste (I’m using Koepoe Koepoe brand)
  • 1/4 tsp vanilla extract
  • 20ml hot water
  • 1/2 tbsp granulated sugar
  • 1 tsp rum
  • One packet of fresh Blueberries
  • 200ml whipping cream
  • 1 tsp castor sugar
  • a few drops vanilla extract
1. Line a 5 inch round cake pan with baking paper. Preheat the oven to 170℃.
2. Lightly beat eggs with wire whisk in a large bowl. Add sugar, pandan paste & vanilla extract and place over a bowl of hot water to melt the sugar and continue beating until it warms up to body temperature (This is the warm foaming method). Remove the hot water and beat batter on high speed with an electric mixer until white and fluffy (ribbon stage).
3. Sift in flour in 2-3 batches, gently but quickly folding in until just combined. Using a rubber spatula, add melted butter, quickly lifting up the batter to mix in thoroughly.
4. Pour the batter from height of 30 cm into the pan (like ribbon) and drop pan lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 170℃ for 25 minutes.
6. Place a paper towel on a wire rack. After baking, remove baking paper from the sides and turn cake pan upside down on paper towel, remove rest of baking paper to cool.
– Mix granulated sugar and hot water until dissolved. Then mix rum (if you like).
1. Combine whipping cream, sugar & vanilla extract in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
2. Slice the sponge cake crosswise into 2 layers. Gently brush the sponge cake with syrup (brush all the surfaces which will be coated with cream).
3. Place one layer of the sponge cake on a plate. Coat the surface of the sponge cake evenly with the cream. Place blueberries over the creamed surface. Then coat again with the cream. Place another layer of sponge cake. Garnish with the rest of the blueberries.
If you don’t fancy having a mouthful of whipping cream, slice the cake into three slices instead of two. That way, you can spread out the amount between slices so you won’t be eating a thick layer of it.

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