Hi, I use pandan flavor extract for the frosting, I don’t add water. The water in the recipe is for the cake itself.

Hi Kim, you need 6 egg whites and 3 egg yolks for this recipe. Hope that helps!

Hi Cecilia, for this recipe I used both the whipped cream and heavy cream because I wanted to make sure the frosting would hold up & especially because I was traveling with this cake that day. Heavy cream can be whipped by using a cake mixer into a firm consistency if you’d like to use it solely. I purchased my heavy cream in a milk carton (generic brand) from my neighborhood supermarket. Whipped cream ( I use the brand Reddi Whip) has a slightly less fat content and can be whipped into peaks that stand up. Hope this info helps. Good luck and enjoy the cake!

Hi Tonietta! Thanks for visiting the blog and trying this pandan cake recipe. There are many reasons why a cake shrinks in the middle. Some of these could be:
1. old baking powder – shelf life is about 6 months to 1 year.
2.a) using too much baking powder – follow the exact amount on the recipe.
b) Do not mistake baking powder for baking soda. One is different from the other.
3. over-beating the cake — notice the recipe procedure indicates “folding” the whites into the yolks mixture. Try doing that gently by hand.
4. Oven temperature – follow the recipe’s oven temperature. If you have one, try to use an external oven thermometer to measure the heat.
5. Don’t wait too long – as soon as you’re done mixing the cake batter, put it in the pre-heated oven right away to bake.
6. Pre-heating the oven is important.
This recipe has worked well for me personally if I am careful to “fold” the whites into the yolks when mixing. Good luck to you. I hope you try baking it again with better results. Let me know how it turns out.

Hi Jennifer. Yes, you can use this same recipe to bake cupcakes or use other cake pans other than what is mentioned here. For cupcakes, lessen the baking time and bake for 25 to 28 minutes. Test with a toothpick to check if it is done.