Wednesday, January 15, 2014

Pandan Layered Cake

I made this cake two months back.  Yes, for TWO  MONTHS, I have had the draft sitting and idling in my to-publish list.  I think it's about time I get it shared out before everything gets slipped off and is completely forgotten. Indeed, publishing this post at this point of time is so untimely and odd because everyone is busy making and showcasing their festive cookies since Chinese New Year is just around the corner.  But, I have no choice.  Let me be the odd one this time!

Well, I have been 'hibernating' for quite a while.  For the past two months, I have been snowed under with loads and loads of work .  Ironically, school holidays are never a holiday for teachers like me who are working in an after-school care set up.  We normally get even busier during the school holiday, a period we always dread to think of or even cringe when we know that it is approaching. Just imagine students coming in as early as 8am to the centre and tagging with you until 6pm.  Argggh!  Entertaining them and keeping them busy for that long period of time is never an easy-peasy job and can sometimes be a little daunting.  I normally go back home completely drained.  At times, when I step into my kitchen, I feel so sorry for having to neglect my oven, stove, baking trays, measuring cups etc etc.

Now, back to my bake - pandan layered cake.  I have always loved this cake and one thing for sure, I only take it when it is chilled.  One thing the make this cake so wonderfully satisfying is the custard layer.  The aroma of the pandan extract and coconut milk just complement so perfectly.  The texture and the chillness of the custard also blend so perfectly well with the cake.  Every single bite is so smooth, refreshing, pleasing and irresistibly divine.  So, if you decided to give this gastronomical  delight a try, please scroll down for the recipe.        

Pandan Chiffon Cake
Adapted from Blessed Homemaker

4 Egg Yolks
40 g Castor Sugar
1 tbsp Pandan Juice
100 ml Coconut Milk
50 ml Corn Oil
Pinch of salt

100 g PrimaFlour Top Flour (I used plain flour)
1 tsp Baking Powder

5 Egg Whites
40 g Castor Sugar
1/3 tsp Cream of Tartar (I omit)

  1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
  2. Add salt, pandan juice, coconut milk and oil to the yolk mixture.  Mix well.
  3. Fold in sifted flour and baking powder. Mix until smooth and set aside.
  4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
  5. Add in sugar gradually and beat till stiff peaks.
  6. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated
  7. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
  8. Pour the batter into 8" round pan. Bang the pan on the table to get rid of bubbles.
  9. Bake at pre-heated oven of 170C for 10 - 15 mins.
  10. Turn down the temperature to 160C and bake for another 35 - 40 mins.
  11. Reduce temperature further to 150C and bake for another 10 - 15 mins to brown the surface.
  12. Remove from the oven and invert the pan to cool.  

Kaya Layer
Adapted from Blessed Homemaker

1000g water
280g sugar
80g butter

400g pandan juice
400g coconut milk
120g corn flour
1 packet/13g agar agar powder (plain)

  1. Stir (A) together in a pot and boil over low flame.
  2. Mix (B) together and add into (1). Keep stirring until the mixture thickens and boils.
  3. Let the kaya cool slightly before icing the cake.
To assemble the cake upside down
  1. Pour 1/2 portion of kaya in first, then layer with cake.
  2. Pour in balance kaya and layer with cake.
  3. Using a small plastic bag, pipe in the kaya at the edge.
  4. Chill cake in fridge before serving.
To assemble the cake upright
  1. Place a layer of cake at base of cake pan (I use one with removable base).
  2. Pour in 1/2 portion of kaya and layer with 2nd layer of cake.
  3. Pour in balance kaya and leave to set.
  4. Chill cake in fridge before serving.