Panda Layer Cake

Panda Layer Cake

Ingredients for cake (20cm x 12cm pan):

3 pcs   Egg Yolks

50g      Corn Oil

45g      Full Fat Milk + 3 tbs pandan juice

1 tsp    Vanilla Essence

50g      Cake Flour

¼  tsp  Baking powder

Pinch of salt   

3 pcs   Eggs White

1/8 tsp Cream of Tartar

40g      Sugar

Pandan Kaya Ingredients:

300g    Water

1/2 tsp  Agar-agar powder
1/4 tsp  Instant Jelly powder

40g      Sugar

25g      Butter

1/8 tsp Salt

40g      Pandan Juice

120g    Coconut Milk

35g      Huen Kwee Flour

Method for cake:

1. Preheat oven at 160 degrees.
2. Beat egg yolks, corn oil, milk, vanilla esssence until blended.
3. Fold in the flour, baking powder and salt.
4. Another mixing bowl, beat egg white, sugar and cream of tartar until soft peak.
5. Fold in the egg yolks batter into the eggs white batter.
6. Bake at 160 degrees for 40 minutes.

Method for Pandan Kaya:

1. With the medium heat, mix water, agar-agar powder, sugar, butter, salt and pandan juice cook until boil.
2. In another bowl, mix coconut milk and huen kwee flour.
3. With the low heat, sift into (1) and mix until it become thick.