I really really love pandan cake in whatever forms it comes in.
Then one day, I thought to myself, why not create a pandan cake recipe layered with cream + rambutan pieces. I don’t quite know how it will work out, but I guess it shouldn’t turn out too wrong.
The cake turned out amazing!
Thanks to my friend for these wonderful photos!
Hope you enjoy baking my wonderful yummy-licious creation!
A pandan layered cream cake that I made in a MAD rush for Joel’s birthday! Pardon the chocolate sprinkling which is a bit messy ish.
A recipe which I have been pestered by a few people. Finally decided to take some time to write it out!
Recipe for pandan layered cream cake:
8 medium egg yolks
57g fine sugar
57g Pandan /Screwpine Leaves Juice ( Made from blending 6 Screwpine leaves with 2 – 3 oz water)
85g corn oil
142g self raising flour
- Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve.
- Stir in pandan juice and corn oil.
- Fold self raising flour into egg mixture.
- Set aside.
8 egg whites
142g fine sugar
- Beat egg whites till frothy. Slowly add in sugar and pinch of salt while beating at high speed.
- Beat until the egg white is stiff and shining but not dry. ( About 3 minutes)
- Preheat oven at 175 degrees Celsius.
- Use a spatula and gently fold egg yolk mixture into the egg white mixture(meringue).
- Split portion into 2 and pour into 2 separate 9-inch cake springform tins.
- Put both cake tins into the oven at the same time. Bake for 20-25 minutes.
- Once cake is cooked, remove cake from oven immediately. Let it cool before removing cake from pan.
The cake will sink at a considerable amount so don’t be alarmed. Trim the edges to make a round shape.
Slice each cake into 2 layers by using a serrated knife. So, in total you have 4 layers altogether from both cake tins.
Slice a tin of rambutan pieces into tiny slices.
Using a stand mixer, whip 900mls of Emlea whipping cream till soft peak.
Remove half of the whipped whipping cream into a bowl and mix in the rambutan pieces.
Put the first layer of pandan cake on a cake base. Spread a layer of whipped cream + rambutan mixture on it. Then place the second layer of pandan cake on the layered whipped cream. Spread again with whipped cream + rambutan pieces. Continue until you have used up all the pandan cake.
Decorate as you wish as above with the remaining whipped cream.
Ideally, let the cake set for 2 hours or so before you serve.
Made the cake in a mad rush so no photos unfortunately. To think of it, I should have asked my bystanders to help me with the photo taking. OH well….