Pandan Custard Layer Cake 香兰千层蛋糕

Yeap, it's been a long long while since I make anything like this one here. haha....  This is hubby favourite. He can finish off the cake and left only the icing cream behind. Good that my tester are also around ! They can help to polish off everything as well. Hmmm..... this actually reminds me of the cartoon series 'Pinky and the Brain' ! Anyone heard of it ?????
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Ingredients for 6" sponge cake :
(A)
3 egg yolk
35ml  corn oil
40ml  full cream milk
50gm  cake flour

(B)
3 egg white
60gm  fine sugar
1/4 tspn  cream of tartar


Method :
(1) from ingredients (B), whisk egg white till foamy then add in cream of tartar & sugar one tablespoon at a time till everything well combined or till egg white became stiff. Set aside.
(2) from ingredients (A), beat egg yolk, milk and corn oil till everything well corporate.
(3) now, fold in flour bit by bit till well combined and then follow by adding in the oil.
(4) once its ready, transfer batter to a 6" cake tray coated with flour. Remember, do not brush your chiffon cake tray with butter or cooking oil. NEVER !
(5) finally, bake at preheated oven 170'C for about 25-30 minutes or till tester came out clean.
(6) place the cake tray upside down when done and only discharge the cake when its cool.
(7) finally, slice cake into 3 layer.

NOTE :  for custard layer you may either use a slightly bigger pan, or a 6-1/2" tray would be just nice but I used plastic container instead. Well, Just take anything available in the kitchen. Don't have to stress out. Relax and have fun !

Ingredient for 7" pandan jelly paste :
(A)
200ml  thick coconut milk
200ml  pandan juice
100ml  water
70gm  sugar
1/2 tspn  salt
6gm  agar-agar powder

(B)
200ml  water
60gm  Hoon kueh Flour
( mix till well cooperated )

Method :
(1)  combine ingredients (A) mix well and bring it to boil till sugar & agar-agar powder dissolved. Then lower the heat.
(2)  now, slowly add in mixture (B) at the same time keep on stirring till mixture became thicken.
(3)  off the heat, divide mixture into 3 portions, with a measuring cup (roughly about 100ml one portion and 150ml for 2 other portions).
(4)  for 1st layer, place 100ml mixture on bottom of the tray and spread well, then place in one portion of cake.
(5)  now for 2nd layer, spread the other portion of pandan paste on cake layer, make sure it's well spread, then place in a layer of cake.
(6)  for final layer, again spread the remaining pandan paste on cake layer, then place in the final layer of cake. And its done.
(7)  Leave to cool completely then keep chilled for an hour before serving.

You may also decorated the cake with some whipped cream. I love cream on my cake.

The custard layer turns out great from my plastic container actually ! haha.... The custard layer from the side will look thinner if you're using 6-1/2" tray but you will have thicker layer in between. Either way it still looks good.

Comments

  1. wow that's a masterpiece! Wish I could have a bite, Kristy.

    ReplyDelete
    Replies
    1. You know what, sometimes it isn't that bad using a plastic container. I like the shape actually. >o<

      Delete
  2. Hi Kristy, how much sugar is needed for Ingredient A? I noticed it's not stated in your recipe. Thanks.

    ReplyDelete
    Replies
    1. Do you mean for sponge cake part ? For sponge cake, sugar only added to egg white not egg yolk mixture.

      Delete
    2. Hi Kristy, yes I was referring to the sponge cake part. The reason I asked was because I saw this "2) from ingredients (A), beat egg yolk & sugar till pale & fluffy then add in milk and continue beating till everything well corporate".

      Delete
  3. Hi there, thank you so much for mentioning it. I just corrected it. Sorry for the inconvenient causes. Enjoy your day !

    ReplyDelete

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