Pandan Layer Cake
1.Place the egg whites in a clean, dry bowl and whisk with electric beaters until they are white, foamy and form soft peaks. Add the sugar and continue whisking for another 3 minutes or until glossy. Put in the egg yolks and beat for another minute. Remove the beaters.
2.Using a flexible plastic spatula, fold in half the sifted flour into the egg mixture, working quickly but without over-working or beating the mixture. When they are fully incorporated, fold in the remaining flour likewise.
3.In a small bowl, combine the coconut milk and pandan extract. Add about 1 cup of the flour/egg mixture into the bowl, working the two mixtures together with a fork until they are well combined. Now fold this back into the cake batter carefully; avoid over-working and thus deflating the mixture.
4.Line the base of two shallow baking trays (15cm x 30cm) with greaseproof paper. Transfer the cake batter into one of the trays, spreading the mixture into the corners and levelling the top to make an even layer.
5.Bake in a preheated oven (190˚C) for 10 to 12 minutes or until the surface is lightly coloured and springs back when touched with the finger tip. Leave it to cool in the tin for 5 minutes then run the tip of a small knife all around the edges and turn the cake out to cool on a wire rack.
6.When the cake is completely cool, cut it into two halves down the middle, making two approximately 15-centimetre square pieces. With a large serrated knife, spilt each half of the cake horizontally. You now have four layers of cake. Place one layer of the cake into the second prepared baking tray while you make the custard.
7.Pour all the liquid ingredients for the custard into a pan then add the sugar. Put the hoenkwei powder in a small bowl and pour about half cup of the liquid mixture into this, stirring until smooth.
8.. Place the pan on medium heat. When liquid comes to the boil, pour in the hoenkwei mixture, stirring continuously to ensure a smooth custard. Keep stirring the mixture on low heat for 5 minutes before taking the pan off the heat.
9.Working quickly, pour a thin layer of hot custard into the cake-lined baking tray. Spread out evenly then top with another layer of cake, followed by another layer of custard until all layers of cake and the custard are used up. Work as quickly as you can as the custard will set if allowed to cool. If necessary, warm custard again briefly.
10.Leave cake to cool and set. Cover with cling wrap and chill in the refrigerator.
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