Pandan Layer Cake is a recipe from your childhood. Try making it now!
This recipe is best with
- For the sponge cake:
- 5 egg whites
- A pinch of salt
- 5 egg yolks
- 170g castor sugar
- 1/2 tsp vanilla essence
- 150g self-raising flour (sifted)
- For the pandan filling:
- 250ml water
- 370ml coconut milk
- 1/4 tsp pandan paste
- 50g castor sugar
- 85g hoen kwe flour
- For the decoration:
- 50g freshly whipped cream
- Some desiccated coconut
- Some green cherries
- Lightly grease the sides and line the base of a 21cm round spring-form pan with non-stick parchment paper.
- In a clean bowl, whisk egg whites with a pinch of salt added. Add half the portion of the sugar gradually until the egg white is stiff but not dry.
- In a separate bowl whisk egg yolks with the remaining sugar and vanilla essence until light and thick.
- Fold the egg yolk mixture into the egg white mixture, then lightly fold in the sifted flour with a large metal spoon. Turn the combined batter into the prepared pan. Level the surface and bake in a pre-heated oven at 175°C for about 20 minutes or until well risen and firm to the touch.
- Remove sponge out of the oven and leave to cool completely. Remove the lining base paper and slice the cake into four layers.
- Combine all the filling ingredients in a non-stick saucepan. Stir well to mix then cook over a gentle low heat, stirring continuously to prevent lumps form forming. Once the custard thickens remove from the heat.
- Place the first layer of sponge into a spring-form cake tin. Pour a layer of custard topping over. Stack with the next layer and spread with another layer of the custard topping until all the layers of the cake are done. Spread a final layer of custard on the top of the cake and leave to set. Remove cake out from the pan and spread a layer of whipped cream over the top and along the sides of the cake.
- Sprinkle with desiccated coconut and decorate with cherries. Chill the cake well before slicing.