I have been baking way too much this summer and this proved to be everyone’s favourite. It’s so good I kept being told I should open up a bakery! So if you love cakes and baking as much as I do, you should definitely try this out!
Also, for all those who are confused, Pandan is screwpine (plant) and Gula Melaka is palm sugar!
Cake recipe:
2 six-inch round cake pans
130g of cake flour
1/2 tsp baking powder
1/2 tsp salt
6 eggs
80g corn oil (sometimes I use sunflower oil, or any oil I have around)
50g milk
50g pandan juice
70g caster sugar
- Preheat oven to 170 degrees celcius
- Sift flour, salt and baking powder. Set aside.
- Combine pandan juice and milk. Set aside.
- Separate 6 egg yolks and egg whites.
- Heat oil in a saucepan over low heat until it bubbles, pour it into the sifted flour mixture and mix well. (I find that using a fork for this step works best)
- Add in milk and pandan mixture, fold with spatula until well incorporated.
- Gradually add in the egg yolks, folding with a spatula until smooth. Set aside. (batter)
- Whisk egg whites until soft peaks form, slowly add in the sugar until firm peaks. (meringue mixture)
- Add 1/3 of the meringue mixture into the batter and fold gently with a spatula until well incorporated. Add another 1/3 of the meringue mixture and repeat until no meringue mixture is left.
- Line the bottom of the cake pans with baking paper and grease the sides with butter (I use margarine because it’s cheaper).
- Pour mixture evenly into the 2 cake pans, tap tin lightly to remove air bubbles.
- Bake in water bath at 170C for 35 minutes and then at 150C for another 15 minutes.
- Remove from the oven and drop the pan from a height of 3 inches (this will prevent the cake from sinking).
- Unmould as soon as you can, set aside and let it cool.
Cream recipe:
200g double cream (you can also use heavy cream/whipping cream)
80g of gula malaka (palm sugar)
You can make a Swiss Meringue Buttercream version of this which will hold it’s shape much better but I find this to be the slightly ‘healthier’ version. It is best to make the cream hours beforehand so that it can settle and firm up in the fridge.
- Melt gula melaka by double boiling it, add in 3 tbsp of water to help it liquefy. Once melted, set it aside and let it cool (it will harden up slightly and start forming crystals again)
- Whip up the double cream and leave it in the fridge while waiting for the gula melaka to cool down completely.
- Mix gula melaka into the whipped cream, folding it in with a spatula (the cream will melt slightly). Once completely incorporated, leave it in the fridge to settle and firm up.
Once cakes are cooled and cream is firm, it’s time to assemble the cake!
Spread a layer of the cream on top of one of the cakes, then place the second cake on top. Coat the entire cake with cream. (Optional: sprinkle some chopped roasted nuts on top of the cake to decorate!)
I wasn’t planning on posting this up so I only have really bad pictures. Sorry! But I promise it tastes amazing! (I’ll probably do an update when I bake this next!)
inthelaines 