| Pandan Layer Sponge Cake Recipe |
Ingredients |
Pandan Sponge Layer
A
- 300g of Sponge Mix (preferably vanilla flavor)
- 5 Medium Sized Eggs
- 60ml of Pandan Juice (Made by blending pandan leaves mixed with some water)
B
- 50ml of Cooking Oil/ Vegetable Oil/ Melted Butter
Pandan Smooth Jelly Layer
A
- 100g of Sugar (can add additional 20g to 30g, if prefer sweeter cake)
- ˝ tsp of Salt (do not over add)
- 50g of Hoen Kwe Flour
B
- 2 Medium Sized Eggs
- 1 tsp of Pandan Paste (or just use blended pandan leaves that are sifted)
C
- 100g of Pandan Juice (use a least 3 to 4 blades of pandan leaves)
- 300ml of Coconut Milk/ Coconut Powder mixed with appropriate amount of Water
- 1200ml of Water
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Direction
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- This cake is prepared using microwave, so you can leave the oven aside.
- Premix ingredients A and add in ingredients B and whisk till well blended using an electric beater.
- Add in all ingredients C and stir until well blended.
- Cook in microwave at medium heat for 5 minutes. Stir and cook at low heat for another 10 minutes. Or using double boiler (by placing a heat-proof bowl on top of a pot filled with water that is being heated up), cook the mixture for about 40 minutes. Stir every 5 minutes till mixture is slightly thickened.
- Slice pandan sponge cake into 3 layers.
- Pour ⅓ pandan mixture into a 9 inches square tin. Place one layer sponge cake on top and continue to repeat with the rest of the cake
mixture.
- To weigh the cake downwards, use a 9 inches cake board to cover the last layer. Put some weights on it (a glass of water). Leave until the pandan layer has cooled down before serve.
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