Recipe: Pandan Layered Cake

Today I am so excited to bake and decided to bake Pandan Layered Cake. Yes I have done this cake before and for me the cake wasn’t sweet. Actually I like sweet cakes and if you are not a sweet tooth person, you will definitely love this cake! While counting the eggs, I found that I only have only small eggs. But never mind, instead of putting 5 large or A size eggs, I just used 7 of C size eggs and it turns out well! Alhamdulillah. 

Enjoy the recipe and happy baking people!

Pandan Sponge Cake

Ingredients

125g Cake Flour

1tsp  Baking Powder

160g Castor Sugar

5       Large Eggs (A Grade)

75g   Vegetable Oil (I used corn oil)

1tsp  Ovalette

1tsp  Pandan Paste

2tbs  Fresh / Evaporated Milk

Methods

1. Preheat oven at 180˚C.
2. Sieve together flour and baking power in bowl and put aside.
3. In a large bowl, mixed together all the ingredients except the flour. Beat the ingredients with electric mixer at high speed until the mixture increased and fluffy.
4. Put in the flour to the mixture and mixed until the mixture combined.
5. Greased two of 8-inched spring form baking pan with butter and put in the batter.
6. Bake for 25-30 minutes.

Pandan Custard

Ingredients

1000ml Instant Coconut Milk

225g     Castor Sugar

85g       Hoen Kwee Flour

125ml   Water

10g       Instant Agar-agar Powder

1tbs      Pandan Paste

1/2tsb   Salt

Method

1. Combine together all the ingredients in a pan
2. Cook the custard at medium heat and stir the mixture until thick.
3. Pour in the custard mixture in 8-inch spring form baking pan and layered with the sponge cake.
4. Refrigerate the layered cake in fridge for at least 2 hours. Decorate the cake with desiccated coconut and ready to be served.