美味情缘

美味情缘

Monday, 21 October 2013

香兰千层蛋糕 Pandan Layer Cake


 A simple cake for celebrate my son "Cheng" birthday with my family.
Make this pandan layer cake. 
They all like this, my dad and mum like this.
Suitable for this hot hot weather. Yummy....
But the color is a bit pale, if added few drops of green color will be more beautiful.



 Recipe refer to Helena and Hommy.

Pandan Layer Cake :
 (     A     )

4 nos ..... egg white
1/2 tsp ..... tartar powder
50 g ..... sugar

(     B     )
4 nos ..... egg yolk
30 g ..... sugar
60 g ..... corn oil
60 g ..... water
1/2 tsp ..... pandan paste
100 g ..... super fine flour

Methods :

1.     Beat ( A ) until stiff peak.
2.     Beat the egg yolk and sugar until sugar dissolved, add in corn oil, water and pandan paste then sift in flour, mix until well combined, set aside.
3.      Add in 1/3 of the egg white into the egg yolk batter and combine slowly by using spatula.   Continuous until all the egg white was done.
4.     Pour the batter into the 8" round pan, and slowly knock on the table twice.
5.     Put into the preheated oven for 150 C bake for 30 minutes or until cooked.
6.     Put on a wire rack to let cool the cake.
7.     Cut the cake into half.

Pandan Kaya :

550 g ..... thick coconut milk
450 g ..... water
1/2 tsp ..... pandan paste
60 g ..... sugar
100 g ..... mug bean powder
1/2 tsp ..... salt
2 tsp ..... agar-agar powder

Methods :

1.     Put in all the ingredients into a small pot, use low heat cook until the batter become thick. Stir all the way when cooking. when see the boiling bubble on top, remove from heat.

Combination :

1.     Prepared a 8 " round tin, spray some water to wet the tin, this is to let the cake easy to unmould.
2.     Pour in some pandan kaya, put in a piece of cake and spread on the pandan kaya again.
3.     Then put on a layer of cake and spread on the pandan layer again.
4.     Depend on your own like to do the three layer or two later cake. i made two layer cake only.
5.     Let to cool and keep in the fridge for at least 4 hours before serving. 




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