Pandan Layer Cake 2

Pandan Layer Cake

9” round cake pan

Ingredients of cake:

Low protein flour                            120g

Icing                                               120g (80g)

Milik + 2 tbsps pandan juice          100ml

Eggs                                               6 pcs

Vegetable oil                                  80g

Baking power                                 2 tbsps
Vanilla essence (optional)              1 tsp

Method:

1.  Put egg yolk, milk, corn oil in a bowl, whisk and add in sieve flour and baking powder, mixe well.
2. The icing add three times to the egg white (first when foaming, second when more delicate, third when see the lines), whisk until still peak.
3. Pour the meringue in the the egg yolk batter in three portions and fold well.
4. 175 degrees for 10 minutes and continue with 150 degrees for 50 minutes.

Ingredients of Pandan Kaya:

Water                          900g

Agar-agar powder      1 ½ tsp
Instant jelly                 1 tsp

Sugar                         120g (115g)

Butter                         75g

Salt                             3/8 tsp

Pandan juice              120g

Coconut milk              360g

Huen kwee flour         105g

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.