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Pandan Layer Cake

Delightful Pandan Layer Cake: A Festive Asian Treat

Discover the delightful Pandan Layer Cake, a vibrant and unique dessert perfect for any celebration.
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Prep Time 35 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 1 cup Pandan Juice Use fresh pandan leaves for the best flavor and color.
  • 6 Egg Yolks Adds richness and structure.
  • 1 cup All Purpose Flour Cake flour yields lighter cake.
  • 0.25 cup Corn Starch Helps create a tender cake crumb.
  • 0.5 cup Corn Oil Can substitute with butter or cooking oil.
  • 1 pinch Salt Enhances flavors.
  • 6 Egg Whites Beat until stiff peaks form.
  • 0.75 cup Caster Sugar Used in sponge and jelly.
  • 1 teaspoon Lemon Juice Stabilizes egg whites.
For the Jelly Layer
  • 1 can Thick Coconut Milk Ensures smooth texture.
  • 0.5 cup Indonesia Hoen Kwe Flour A substitute for corn flour with modifications.
  • 1 tablespoon Konnyaku Jelly Powder Follow package instructions carefully.

Equipment

  • blender
  • Mixing Bowls
  • Baking Mold
  • Saucepan
  • Fine sieve
  • Whisk
  • Oven

Method
 

Preparation
  1. Blend pandan leaves with water until finely crushed, then strain to extract pandan juice.
  2. In a bowl, mix melted butter, pandan juice, and a pinch of salt.
  3. Whisk egg yolks with flour and cornstarch until smooth.
  4. Beat egg whites, add lemon juice, then gradually mix in caster sugar until stiff peaks form.
  5. Fold the meringue into the yolk mixture and pour into a prepared baking mold.
Baking and Chilling
  1. Preheat oven to 350°F (175°C) and bake for 25-30 minutes.
  2. Allow cooling in the mold for 10 minutes before transferring to a wire rack.
Jelly Preparation
  1. Mix pandan juice with Hoen Kwe flour and coconut milk until smooth.
  2. In a saucepan, mix sugar and konnyaku jelly powder with water, heat until boiling and thickened.
  3. Combine jelly mixture with pandan mixture and stir until blended.
Assembly
  1. Slice cooled sponge cake into layers and alternate with jelly in the mold.
  2. Refrigerate for 1-2 hours until fully set.
Serving
  1. Remove cake from mold, slice, and serve chilled.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Use fresh ingredients for optimal flavor and texture. Ensure that equipment for whipping egg whites is clean to achieve stiff peaks.

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