香兰蛋糕 Pandan Layer Cake

Recipe From Nasi Lemak Lover

  

For the Sponge Cake:

Pandan Layer Cake: 
250 g        Sponge Cake Mix
    4 nos     Eggs (large)
  50 g         Pandan Water or Pandan Coloring (Apple Green)
  80 g         Melted butter + 1 tsp Pandan Flavoring

Method:

1. Beat sponge cake mix with eggs till well combine.

2. Increase to high speed, slowly add in pandan water and beat for 10 mins.

3. Reduce speed to medium and beat for  1 min.

4. Reduce speed to low and beat for 3 mins.

5. Slowly add in melted butter and pandan flavouring.

6. Pour into 8” round cake tin.

7. Bake at preheated oven at 170 C for 45 mins.

8. Cool the cake on a wire rack. Slice into 3 equal pieces. Also trim off 1 cm from the side.

For Pandan Jelly Layer:
600 ml           Coconut Milk ( half grated coconut + water)
500 ml           Pandan Water ( 10pcs pandan leaves + water)-Should add extra 100 ml
120 g             Sugar - When add extra 100 ml water, increase 10 g of sugar
1/2 tsp           Salt
  85 g             Hoen Kwe Flour ( Indonesia green pea flour)
  10 g             Agar-Agar Powder ( I use Japanese Jelly Powder)

Method:

1. Mix Hoen Kwe flour and jelly powder together, slowly add in pandan water and mix well.

2. Add in coconut milk, sugar and salt, combine well.

3. Cook the mixture with low heat until cook or until the mixture start to have some bubbles and slightly turned thick.

4. Divide pandan jelly into 3 equal portions

To Assemble Pandan Layer Cake:

1. Wet one 8” round cake tin (removable bottom) with water, do not wipe it dry as to easy remove cake later.

2. Pour in 1st portion of pandan jelly (pour half first ) and place a piece of sponge cake on top (pour the balance). Repeat the rest of jelly and cake.

3. Once completed, store cake in the fridge for several hours or overnight. Inverted the cake (bottom become top) and decorate as desired.