This Easy Vanilla Pandan Cake Recipe is Perfect for a Mother’s Day Treat!

By Karissa Lund  •  08 May 2020 in Features

Thirsty for JUICE content? Quench your cravings on our Instagram, TikTok and WhatsApp

Coming up with the perfect Mother’s Day gift idea can be tricky during this quarantine era. Many are resorting to DIY gift-ideas that could be hard to do if you’re not an artsy person but we’ve got another solution for you!

Since a lot of people have been levelling up their cooking and baking skills nowadays, why not treat your mum to a cake you made on your own? Just make sure to clean-up the mess afterwards!

Honestly, it’s not a proper celebration without a cake and this idea is perfect if you’re living with your family. Before you think that it would be an easier choice to just buy it, know that whipping up a whole cake by yourself is totally different! Think of the baking process as an expression of love.

While there are so many types of cakes you can choose from, we found a simple vanilla pandan cake recipe that you can do at home. The ingredients are easy to find and the pandan flavour really adds a Malaysian-twist to it. Kindly shared by Twitter user, @nahlahrsl, this recipe looks delicious and the tutorial is surprisingly easier than most baking shows.

Let’s get straight into it!

Here’s what you need: 

As for the tools, you will need a hand mixer, 9×9 pan, parchment paper, and oven.

Start with the vanilla sponge cake: 

1. Mix the eggs, castor sugar, milk, vanilla essence, ovalette, flour, and baking powder using a hand mixer at high speed for 10-15 minutes.

2. Add vegetable oil, melted butter and mix it again at high speed for another 1 minute.

3. Pour the batter into a 9×9 pan. Make sure to grease and line the pan with parchment paper.

5. Bake in a preheated oven at 170C for 30-35 minutes. Once baked, let it cool down completely.

6. Once cool, cut out the dark crumbs around the cake and then cut the cake into three layers.

Next, the pandan custard pudding: 

1. Add the agar strings and water into a pot, then cook it over medium heat until it’s fully melted.

2. Turn off the heat and add the pandan juice, sugar, coconut milk, salt, corn starch, green food colouring.

3. Mix it up evenly, then turn on the heat and keep stirring until it thickens up.

4. Once it boils, turn off the heat.

Combine the vanilla sponge cake and the pandan custard together: 

1. Use the 9×9 pan and spray it lightly with water.

2. Add four ladles of the pandan custard and distribute it evenly in the pan. Let it sit for 1-2 minutes.

3. Place the cake on top of it and layer it again with the pandan custard, continue until you reached the last cake layer.

4. For the last cake layer, only fill the borders with the pandan custard.

5. Place the pan in a chiller and let it cool for at least 5 hours or overnight.

6. Once cooled, loosen up the pan, flip it out and your special Mother’s Day cake is ready!

7. For extra points: Decorate it any way you’d like!

The results will look like this!

All you have to do next is sit back and enjoy family time with your loved ones while eating this yummy cake you’ve made! Fair warning: you might automatically be your mum’s favourite child with this one… and don’t lie, we all know they have a new favourite every week!

For more features, click here.