Pandan layer Cake

 Recipe adopt from mylovelyrecipes. 

EQUIPMENT

• 6 inch square mold/7 inch round mold

INGREDIENTS

Pandan Juice

• ▢ 30 g Pandan Leafs
• ▢ 350 g Water

Egg Yolk Batter

• ▢ 4 Egg Yolks
• ▢ 70 g All Purpose Flour/Cake Flour
• ▢ 20 g Corn Starch/Cake Flour
• ▢ 50 g Pandan Juice
• ▢ 50 g Corn Oil/Butter/Cooking Oil
• ▢ A Pinch Of Salt

Meringue

• ▢ 4 Egg Whites
• ▢ 40 g Caster Sugar 80g for bake
• ▢ 0.5 tsp Lemon Juice/White Vinegar

Jelly

• ▢ 300 g Pandan Juice
• ▢ 200 g Thick Coconut Milk
• ▢ 0.25 tsp Salt
• ▢ 70 g Indonesia Hoen Kwe Flour can replace with corn flour, but need to add more 3-4g Jelly Powder
• ▢ 400 g Water
• ▢ 90 g Sugar
• ▢ 6 g Konnyaku Jelly Powder

INSTRUCTIONS

Pandan juice

• Cut small pieces of pandan leaves into a blender, add water and stir to make juice.
  
• Use a cloth or filter to filter out the fibers of pandan leaves.
  

  Sponge Cake

  • After stirring and melting the butter in insulated water, let it cool for later use. (Omit this step if you use corn oil.)
    
  • Add enough water to the steamer and turn on the heat to preheat the steamer. For baking, preheat the oven to 150 degrees Celsius. (Please adjust the temperature according to your own oven.)
    
  • Prepare cake molds and place baking paper on the bottom for later use.
    
  • Add pandan juice to the butter, add a little salt to enhance the taste, and stir well.
    
  • Separate the yolks and whites of the eggs, and put the yolks in a bowl of butter. Put the egg whites into a large bowl that is free of oil and water.
    
  • Stir the egg yolks evenly.
    
  • Add sifted plain flour, corn flour and milk powder to the egg yolk bowl, and mix until there is no dry powder.
    
  • Add lemon juice or white vinegar to egg whites.
    
  • Use a whisk at high speed until the egg whites appear coarsely foamed, add 1/3 fine sugar, and continue to beat at high speed.
    
  • After the bubbles become thinner, add 1/3 fine sugar, and continue to beat at high speed.
    
  • After the bubbles are finer, add the remaining fine sugar, and continue to beat until hard foaming.
    
  • Spoon the meringue into the egg yolk batter 3 times and mix well.
    
  • Pour the evenly mixed batter into the mold, tap it a few times to knock out large bubbles.
    
  • Put it into a boiling steamer. Beat the lid of the pot diagonally to leave a gap, steam on medium heat for 55 minutes, then turn off the heat and simmer for 5 minutes. To bake, please bake it in a water bath at 150 degrees Celsius for 50 minutes, and turn 160 degrees for 10 minutes, taking it out and invert the mold let it cold. (The temperature and time should be adjusted according to your oven)
    
  • After the steaming/baking is done, use a knife to lightly stroke along the edge of the mold, pull out the baking paper and put it on the grill for at least 1 hour.
    
  • After the cake has cooled and stabilized, cut it horizontally into three slices.
    

    Jelly Layer and The Finished Cake

    • Add Indonesia Hoen Kwe Flour to pandan juice and stir until there are no lumps.
      
    • Add coconut milk and salt and mix well.
      
    • Sieve to make sure the batter is smooth.
      
    • Boil a pot of hot water for later use, and use it to keep the batter warm later.
      
    • Put the sugar and Konnyaku jelly powder into a dry pot and mix well.
      
    • Add water and stir until there are no lumps before turning on the fire.
      
    • Stir over medium heat until the water boils, then turn to low heat and pour into the pandan batter, stirring while pouring. Stir the batter before pouring to avoid precipitation of Hoen Kwe Flour.
      
    • Stir on low heat until smooth and turn off the heat when the batter begins to thicken.
      
    • Keep the pot insulated with hot water to slow down the solidification speed of the jelly.
      
    • Scoop 3 scoops of jelly batter into the cake mold to distribute it evenly.
      
    • Put in a piece of sponge cake and press lightly. Spoon 3 scoops of batter and spread it evenly.
      
    • Repeat until the 3 pieces of sponge cake are spread out.
      
    • Finally, you can place the mold on ice cubes and fill the ditch.
      
    • Let it cool for 10 minutes, then wrap it in clingfilm and put it in the refrigerator for at least 2 hours.
      
    • Press lightly along the edge of the mold, and then shake the mold upside down to release the mold.
      
    • Cut into the size you like. May you enjoy making pandan layer cake and taste.