In this ‘Baked With Pandan’ series, this Two Layer Pandan Cake is the fusion of the best of both worlds, tastes like Pandan Layer Cake while looking like Kuih Talam.
- Vanilla Sponge (A)
- 70g milk
- 5nos egg yolks
- 60g melted butter
- 3g vanilla essence
- 80g cake flour
- 2g baking powder
- Vanilla Sponge (B)
- 5nos egg white
- 100g castor sugar
- 2g salt
- Pandan Jelly Layer
- 300g water
- 150g thick coconut milk
- 50g sugar
- 1g salt
- 30g corn flour
- 3g konyaku jelly powder
- In a bowl, combine all the ingredients in (A) till well combined and set aside
- Meanwhile, beat the egg whites. Gradually add the sugar and salt when the egg white starts to foam. Stop once it reaches stiff peak.
- Incorporate 1/4 of the meringue into mixture (A) to lighten before gently folding it back into the rest of meringue.
- Once the mixture is well combined, transfer over to a lined cake tin (7x7 inch) to bake for 180 deg C for 20-25 minutes or till skewer comes out clean.
- Let the cake cool for at least 20-30 minutes before removing from cake tin. Line the cake tin with cling wrap and place the cake in, upside down.
- For the pandan jelly layer, combine all the ingredients into a pot and whisk till well combined.
- Turn on flame and bring it to a boil. It should gradually thicken and becomes paste like.
- Transfer the pandan jelly onto the cake and let it cool for 20-30 minutes before further chilling in the fridge for at least 2 hours.
- To serve, use a clean knife to slice and enjoy with a cup of tea!