Growing up, Pandan Cake is the ideal breakfast, or tea time snack. The soft and fluffy texture alongside the fragrant Pandan aroma makes them truly irresistible. If baking is your hobby, then over the weekend, you need to try out this perfect Pandan Layer Cake. I have been wanting to make this cake for so long and finally, I got a chance to. Try making it now!
For the sponge cake
150g self-raising flour
170g castor sugar
A pinch of salt
5 egg yolks
5 egg whites
1/2 tsp vanilla essence
For the pandan filling
85g hoen kwe flour
50g castor sugar
1/4 tsp pandan paste
370ml coconut milk
For the decoration
Some green cherries
Some desiccated coconut
50g freshly whipped cream
Make to the sponge cake
Preheat the oven to 175 ° C. Line the bottom of a 21cm round springform pan with a round of parchment paper. Then generously coat the parchment paper and the sides of the pan with non-stick cooking spray. Set aside.
Add egg whites with a pinch of salt in a clean bowl and beat them well. Gradually add half the portion of the sugar and continue beating till stiff peaks.
Whisk together egg yolks with the remaining sugar and vanilla essence in a separate bowl until light and thick.
Mix in the egg yolk mixture into the egg white mixture. Add in the sifted flour, then gently fold it in with a spatula being careful until combined.
Pour batter into the prepared pan. Bake in a preheated oven for about 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and cool it upside down on a wire rack. Then remove the lining paper off the cake and cut it into four layers.
Make to the pandan filling
In a non-stick saucepan, add all the filling ingredients. Stir well to combine, then cook over a low heat, constantly stirring to avoid lumps from forming. Remove the custard from the heat after it has thickened.
To assemble cake
In a spring-form cake tin, place the first layer of sponge. Spread a layer of custard topping over. Stack the next layer of pandan cake. Add another layer of custard topping on top of the cake and repeat until all of the layers are complete. Finish by spreading a final layer of custard on top of the cake and allowing it to set. Remove the cake from the pan and coat evenly a layer of whipped cream over the top of the cake and around the sides.
Wrap the cake and place it in the fridge until you are ready to serve. Sprinkle desiccated coconut on top and decorate with cherries before serving!