Pound cake For instance, baking soda or baking powder may be incorporated to induce leavening during baking, resulting in a less dense pound cake. A cooking oil (typically a vegetable oil) is sometimes substituted for some or all of the butter, which is intended to produce a moister cake. Sour cream pound cake is a popular variation in the United States, which involves the substitution of sour cream for some of the butter, which also is intended to produce a moister cake with a tangy flavor. Some of these variations may drastically change the texture and flavor of the pound cake, but
Pandan cake Pandan cake Pandan cake is a light, fluffy, green-colored sponge cake of Southeast Asian origin, flavoured with the juice of "Pandanus amaryllifolius" leaves. It is also known as pandan chiffon. The cake is popular in Indonesia, Malaysia, Philippines, Singapore, Vietnam, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands, especially among Indo community, due to its historical colonial ties with Indonesia. In 2017, CNN named pandan cake as the national cake of Malaysia and Singapore, one of favorite cakes from around the world. The cake shares common ingredients with other cakes, which includes flour, eggs, butter or margarine,