Ingredients
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Sponge
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4 Egg Yolk
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30 g Sugar
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60 g Corn Oil
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60 g Milk
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1 Tsp. Pandan Paste
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90 g Cake Flour
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4 Egg White
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1/4 Tsp. Lemon Juice
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50 g Sugar
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Pandan Jelly Layer
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200 g + 2 Cups Sugar + Water
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75 g Corn Starch
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150 g Coconut Milk
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1 Tsp. Pandan Paste
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1 Tbsp. + 2 Cups Agar-agar Powder + Water
Directions
Steps
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1
Done
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SpongePreheat oven to 145C. In a bowl, beat egg yolks and sugar till thick and pale. Add in corn oil, milk and pandan paste. Stir to combine. Add in cake flour and mix well. Set aside. In clean bowl, beat egg whites and lemon juice till foamy. Gradually add in sugar and continue beating till stiff peaks. Mix in 1/3 part of beaten egg white into egg yolk mixture. Add in the remaining beaten egg white. Gently fold it in with a spatula being careful not to deflate too much of the eggs. Pour the batter into 7” round cake tin. Use a loose base pan and skip the baking paper. Bake at pre-heated oven at 145C for 25mins. Then increase to 175C and bake for another 30mins. Cake should be at the lower rack at all times. Cool the cake upside down on a wire rack. Slice into 3 equal pieces. Wrap them in cling wrap and freeze until ready to use. |
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2
Done
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Pandan Jelly LayerCombine sugar and slightly hot water in a bowl. Set aside to cool. This is a simple sugar syrup. In another bowl, mix cornstarch, pandan paste and coconut milk. Set aside. Bring 2 cups of water and agar-agar powder to a simmer. Stir constantly to make sure the powder don’t stay at the bottom of the pan. Pour in coconut mixture while stirring and cook until mixture thickens and boils. Remove from heat. Add in cooled sugar syrup and combine well. |
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3
Done
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AssembleRemove the cake from freezer and unwrap. Pour some jelly liquid into a mould and place a cake layer. Repeat till all 3 layers are done.Refrigerate for at least 6 hrs. Run a skewer around the cake and turn it upside onto a plate or cake board. |
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4
Done
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Serve |
