My first attempt : Pandan Layered Cake😘 Simply love the green colour.
I had been eyeing this cake recipe for a long time..... and finally....I made it last night.😉
这个班兰咖椰蛋糕食谱收藏了好一段时间，终于可以尝尝自己做的了！😊
Ingredients for cake:
4 egg yolks
40g caster sugar
80g corn oil
80ml pandan juice
120g plain flour
1/2 tsp baking powder
4 egg whites
1/8 tsp cream of tartar
80g caster sugar
Ingredients for pandan layer:
500ml coconut milk
1 pack of hoen kwe flour (mung bean flour )(100g)
1/2 tsp salt
170g caster sugar
4 tsp agar - agar powder
4 tsp instant jelly powder
700ml pandan juice
To make Pandan filling:
Directions:
2. Combine pandan juice, sugar, instant jelly powder and agar-agar powder in a sauce pot, bring to the boil, cook until agar-agar powder has melted.
3.Add coconut mixture to pandan mixture gradually while stirring. Cook mixture over medium-low heat until thickened.
4. Pour 3 scoop of pandan layer mixture into baking pan, swirl to coat the sides. Top with 1 slice of cake, repeat the same for 2nd and 3rd slice of cake.Set aside until cooled and keep refrigerated for 3hours or overnight until completely set.
4 egg yolks
40g caster sugar
80g corn oil
80ml pandan juice
120g plain flour
1/2 tsp baking powder
4 egg whites
1/8 tsp cream of tartar
80g caster sugar
Ingredients for pandan layer:
500ml coconut milk
1 pack of hoen kwe flour (mung bean flour )(100g)
1/2 tsp salt
170g caster sugar
4 tsp agar - agar powder
4 tsp instant jelly powder
700ml pandan juice
(*Pandan juice: Blend together 250 ml of water and about 15 of pandan leaves until fine, extract 250 ml of pandan juice mix with 530ml water to obtain 780ml of pandan juice.)
To make cake:
Directions:
1. Line a 8 inch cake pan with parchment paper.Wrap the base with a aluminium foil.
2. Preheat oven to 160°C.
3. Whisk sugar with egg yolks till dissolved. Add corn oil. Whisk till just combined. Add pandan juice, mix thoroughly. Sift cake flour and baking powder into mixture. Whisk till just thoroughly mixed.
4. Whisk egg whites till frothy. Add cream of tartar. Whisk till thick foam forms. Gradually add sugar whilst still whisking. Continue to whisk till firm peak stage.
5. Fold in egg whites in 3 batches into yolk mixture.
6. Pour batter into cake pan, slowly and jiggle pan till batter is level, tapping pan against worktop 2-3 times.
7. Bake at 160°C for 30 minutes, then increase to 180°C and bake for another 10 minutes, or until fully cooked.
8. Remove pans from oven. Drop pan holding cake from about 30 cm high, once. Invert pan onto wire rack. Leave till just cool. Unmould cake and remove parchment paper.
9 Slice cake horizontally with serrated knife into 3 layers.
Directions:
1. Line a 8 inch cake pan with parchment paper.Wrap the base with a aluminium foil.
2. Preheat oven to 160°C.
3. Whisk sugar with egg yolks till dissolved. Add corn oil. Whisk till just combined. Add pandan juice, mix thoroughly. Sift cake flour and baking powder into mixture. Whisk till just thoroughly mixed.
4. Whisk egg whites till frothy. Add cream of tartar. Whisk till thick foam forms. Gradually add sugar whilst still whisking. Continue to whisk till firm peak stage.
5. Fold in egg whites in 3 batches into yolk mixture.
6. Pour batter into cake pan, slowly and jiggle pan till batter is level, tapping pan against worktop 2-3 times.
7. Bake at 160°C for 30 minutes, then increase to 180°C and bake for another 10 minutes, or until fully cooked.
8. Remove pans from oven. Drop pan holding cake from about 30 cm high, once. Invert pan onto wire rack. Leave till just cool. Unmould cake and remove parchment paper.
9 Slice cake horizontally with serrated knife into 3 layers.
To make Pandan filling:
Directions:
1. Combine thick coconut milk, salt and mung bean flour and strain through a sieve.
2. Combine pandan juice, sugar, instant jelly powder and agar-agar powder in a sauce pot, bring to the boil, cook until agar-agar powder has melted.
3.Add coconut mixture to pandan mixture gradually while stirring. Cook mixture over medium-low heat until thickened.
4. Pour 3 scoop of pandan layer mixture into baking pan, swirl to coat the sides. Top with 1 slice of cake, repeat the same for 2nd and 3rd slice of cake.Set aside until cooled and keep refrigerated for 3hours or overnight until completely set.
Recipe reference: Kathrine Kwa
Happy Baking!
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