This Pandan Sponge Cake recipe makes a light textured sponge cake flavored with pandan essence. Serve this cake with fresh fruit like sliced mango. You can purchase pandan essense in most well-stocked Asian markets.
Preheat oven to 350F
Grease and flour a 9" round cake tin.
Sift together the flour and salt, set aside.
Place eggs and sugar in a mixing bowl over a large pan of simmering water and whisk briskly until mixture thickens and almost doubles in volume. Remove bowl from the simmering water and continue to whisk until mixture cools.
Mix in the sifted flour and salt mixture. Gradually drizzle in the cooled melted butter and pandan essence. Fold in gently with a metal spoon.
Pour mixture into prepared tin. Smooth the surface with a spatula.
Bake in preheated oven for 25 to 30 minutes or until cooked. The cake is cooked if the surface is golden brown and it shrinks slightly from the sides of the tin.
Remove cake from oven and leave to cool in the tin for 5 to 6 minutes before turning out on a wire rack.