A friend wanted a non cream sponge and I thought the safest bet would be to use the bundt tin so the shape will stay nice and I can decorate with lots of wholesome fruits. It turned out really quite well, other than the many toothpicks I had to use to attach the fruits.









(Makes a 9 inch Bundt Cake)


  • 150g top flour
  • 150g milk (I skipped the coconut milk, you can mix 75g milk with 75g coconut milk or 150g coconut milk)
  • 150g caster sugar
  • 105g canola oil
  • 9 eggs, separated
  • 1.5 tsp pandan paste
  • 1.5 tsp cream of tartar (optional)
  • a pinch of salt

To decorate

  • assorted fruits, I chose
  • Strawberries
  • Blackberries
  • Kiwis
  • Orange wedges
  • Quince jam, melted over low heat.


  1. Preheat the oven at 170 degrees. I did not butter the bundt tin.
  2. Sift the flour and salt together and set aside.
  3. In a small pot, heat the oil to about 70 degrees or until you see streaks in the oil.
  4. Pour in the sifted flour and whisk to combine.
  5. Add the milk and pandan paste and combine.
  6. Add the yolks and whisk till combined.
  7. In a clean mixing bowl, whisk egg whites till foamy and add the cream of tar tar (this is optional, it works to stabilise the egg whites) and whisk till soft peak.
  8. Add the sugar a spoonful at a time and beat till firm peak.
  9. Add a third of the meringue into the batter and use a hand whisk to combine the egg whites and the batter. You do not need to be too gentle a this time because this step is just to make the batter to be at a similar consistency with the meringue for easier combining.
  10. Fold in the rest of the meringue gently till the egg whites is no longer visible. Do not over mix. Pour the batter into prepared baking tin.
  11. Bake in the preheated oven for 15 minutes and lower the oven temperature to 145 degrees and bake for another 45 minutes.
  12. Invert to cool for a few minutes before unmoulding.
  13. To assemble, use toothpicks to keep the fruits in place since cream is not used.
  14. Melt quince jam and coat the fruits for that shine.

I love how the cake turned out, all healthy and really high in anti-oxidant.