Pandan layer cake is made for the tropical weather, with tropical ingredients.
The cake part of pandan kaya cake is quite straightforward. It's a sponge cake made with the separated egg method. If you follow the recipe and you know how to whisk egg whites to firm peak stage, your cake will be fluffy, moist and fragrant.
Ingredients for sponge cake: 10 g castor sugar, 45 g egg yolks, 50 g corn oil, 45 g full-fat milk, 8 drops pandan paste, 50 g cake flour, 1/4 tsp baking powder, 1/16 tsp salt, 105 g egg whites, 1/8 tsp cream of tartar, 40 g castor sugar
The pandan mixture of pandan layer cake is made with pandan juice, as well as pandan paste to boost the colour. There's coconut milk as well, pandan's best friend. These two are real buddies.
You know why? The two combined would make anything sweet taste good.Turning pandan leaves into pulp is easy when you use a food processor or blender instead of mortar and pestle.
Ingredients for pandan mixture: 300 g water, 1/2 tsp colourless agar-agar powder, 40 g sugar, 25 g unsalted butter, 40 g pandan juice (made with 50 g young pandan leaves and 30 g water), 1/8 tsp salt, 120 g pure coconut milk (freshly squeezed), 35 g white hun kwee flour, 5 drops pandan paste, 1 big drop egg yellow food colour