Pandan Layer Cake

Pandan Layer Cake

Ingredients:

sponge cake

(A)

5 egg yolk

60g sugar

80g Milk

60g corn oil

(B)

160g plain flour

1 tsp baking powder

1/4 baking soda

1tsp vanilla essence

(C)
5 Egg white

(D)

100g sugar

1/4 tsp Cream of Tartar


Method

1. Beat A till well combined, add in B and Mix well, Set aside.

2. Whip C till foamy, gradually add in D and whisk until soft peak form.

3. Mix egg white mixture into batter gradually and stir gently till well incorporated. Pour batter

into 8 inch mould.

4. Bake at 150 C in a preheated oven for 50 minutes till cooked. Remove and invert, set aside.

Unmould once the cake is cool and cut the cake horizontally into 3 layes.


Pandan Layer Jelly

9" mould

Ingredients:

(A)
Sugar 100

Coconut Milk 700ml

Jelly Powder 1tbsp  ( 8g)

(B)

Green Bean Powder 85g

pandan juice 300ml


Method:

1. Mix pandan juice and green bean powder, sieve and keep aside.

2. Mix A and bring to boil, pour the mixture B, stir and cook till mixture thickens.

3. let the mixture cool and pour to the sponge cake.


Cut the cake horizontally into 3 layers. Place a layer of cake onto a 9" baking ring, spread a

layer of pandan jelly filling onto first layer of cake then repeat previous step and pour all the

filling in the empty space of cake, spread evenly and chill in refrigerator till set.

Remove cake from cake ring and coat the sides with dessicated coconut.