Pandan layered cream cake recipe

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:

 

Ingredients

Step 1:

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

Method:

  1. Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve.
  2. Stir  in pandan juice and corn oil.
  3. Fold self raising flour into egg mixture.
  4. Set aside.

Step 2:

Ingredients:

8 egg whites

142g fine sugar

Method:

  1. Beat egg whites till frothy. Slowly add in sugar and pinch of salt while beating at high speed.
  2. Beat until the egg white is stiff and shining but not dry. ( About 3 minutes)

Step 3:

  1. Preheat oven at 175 degrees Celsius.
  2. Use a spatula and gently fold egg yolk mixture into the egg white mixture(meringue).
  3. Split portion into 2 and pour into 2 separate 9-inch cake springform tins.
  4. Put both cake tins into the oven at the same time. Bake for 20-25 minutes.
  5. 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….

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