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Monday, 30 September 2013

Pandan Layer Cake

I have made this Pandan Layer Cake few times already and even posted twice in my blog here. 

I made this cake the other day for my dear friend Crystal as I have promise her to bake some cakes for her.  I have asked her what cake she would like, and she just gave me the answer, any cakes I made, she sure like.

I thought of giving this Pandan Layer Cake a miss to post this again in my blog, but Little Thumbs Up September month event is Pandan which is hosted by Joceline of Butter, Flour & Me, so I just made my submission to participate the event.



Pandan Layer Cake
Adapted from Agnes Chang - I Can Bake cookbook with slight changes

Ingredients for the cake:
250 gm. Optima flour or sponge cake mix flour
4 eggs
3 Tbsp. Pandan juice
a little green pandan paste or green colouring  (I omit this)
3 Tbsp. Thick coconut milk (I omit this and replace with water)
1 1/2 Tbsp. cornoil

Ingredients for Pandan Kaya:
600 ml. Coconut milk

300ml pandan juice
9 Tbsp. Hoen kwee flour / green pea flour
1 Tbsp. Instant Jelly Powder
1/2 tsp. salt
a little green colouring  (I omit this)
a little pandan paste  (I omit this)
160 gm. sugar  (I still find it sweet, can omit to 140g)
50 gm. Dessicated coconut for covering cake
 

Method for the Sponge Cake:
1.  Beat sponge mix flour and eggs till light.
2.  Add pandan juice and continue to beat till fluffy.  Add in green colouring if necessary.
     Mix in water (or coconut milk) and corn oil till well combined.
3.  Pour into a lined and greased 9” round baking tin and bake in a preheated oven at 170C
     for about 35-40 minutes, till cooked.
4.  Remove the cake from the oven and leave to cool.  Slice cake horizontally into 2 or 3 
     slices. 

Method for the Pandan Kaya:
1.  Put all the ingredients into a pot and mix well.
2.  Using medium heat, stir with wooden spatula and cook till mixture has slightly
      thickened.  Remove.
3.  Keep mixture hot by putting the pot in a pan of hot water to prevent it from setting
      too quickly.  (I didn't do this way but I quickly divided the kaya into 2 equal
      portions and quickly assembly the cake).

To Assemble : 
Place a 9” cake ring on a cake board, put 1 slice of cake into the cake ring, making sure there is space all around for the pandan kaya.

Put one portion of the kaya to cover the cake and sides.  Repeat the same way till the last layer is covered with pandan kaya. 

Leave aside to cool and set before chilling in the fridge for at least 4 hours, best over-night before removing the cake ring.

Next day, decorate the sides and top of the cake with dessicated coconuts before serving.

 
Once the mixture thickened, off the heat.  Assemble the cake in reverse technique.   And lastly, decorate the cake with dessicated coconuts to your liking.....


The sponge cake can be divided into3 layers but I still prefer to just have 2 layers so the pandan kaya can be equally about the same  height of the sponge cakes.  I have tried in 3 layers, but the pandan kaya after spreading seem to be thinner.

The first time I baked this Pandan Layer Cake was in 3 layers (view here).






 Photobucket
I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.