Pandan Sponge Cake

• A classic afternoon tea cake: Pandan sponge cake is often served as a delightful accompaniment to afternoon tea or coffee, offering a refreshing and subtly sweet flavor that pairs well with various beverages.
• Used as a base for layered desserts: The light and airy texture makes it an excellent base for creating elaborate layered desserts, often combined with coconut cream, fresh fruit, or other tropical flavors.
• Incorporated into trifles and parfaits: Cubed pandan sponge cake can add a unique flavor and textural element to trifles and parfaits, providing a delicious contrast to creamy layers and fruit.
• Served as a birthday cake alternative: Its distinctive flavor and vibrant green color makes it a popular and visually appealing alternative to traditional birthday cakes, especially in Southeast Asian cultures.
• Employed as component in fusion desserts: Pastry chefs are increasingly using pandan sponge cake in innovative fusion desserts, blending its unique flavor with Western baking techniques for creative and exciting culinary creations.
• Enjoyed simply as a standalone treat: Many people savor a slice of pandan sponge cake on its own, appreciating its light texture and subtly sweet, fragrant flavor as a simple yet satisfying dessert.

• Source of carbohydrates for energy.
• May provide some antioxidants from the pandan extract used for flavoring.
• Can be a source of comfort and enjoyment, contributing to mental well-being when consumed in moderation.
• Can be part of a balanced diet when consumed with other nutritious foods.
• Provides a small amount of vitamins and minerals depending on the ingredients used.

Pandan sponge cake is best stored in an airtight container at room temperature for up to 2-3 days. To prevent it from drying out, you can also place a slice of bread or a damp paper towel in the container. For longer storage, refrigerate the cake; it will keep for up to a week. Before serving, allow it to come to room temperature for a softer texture. Freezing is not generally recommended for sponge cakes, as it can alter the texture significantly.