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Pandan Sponge Cake Recipe

Check out these simple and delicious recipes that you can use with UMF flour.

Pandan Sponge Cake Ingredients:
125g Cap Kompang
4 large eggs
125g castor sugar
Pinch of salt

Pandan mix:
1 tbsp pandan juice
1/8 tsp pandan essence
60g butter ( melted )


  1. Grease and flour a 23 cm round cake tin.
  2. Preheat oven to 180°C.
  3. Place a mixing bowl over a large pan of simmering water. Add eggs and sugar and mix until mixture thickens and doubles in volume.
  4. Remove mixing bowl and continue to whisk until mixture turns cool.
  5. Add in sifted flour. Gradually add in the cooled Pandan mix, gently mixing it.
  6. Pour mixture into prepared tin and bake in the preheated oven for 25 to 30 minutes or until the surface is golden brown.
  7. Cool Cake in the baking tin for 5 minutes before removing.
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