Pandan Kaya Layer Cake

Ingredients for Pandan Chiffon

(A)
4 Egg yolks
70ml Coconut milk
45 ml pandan juice(45ml water blend with 5 blades of pandan leaves)
70ml corn oil
1/8 tsp salt
100g sugar
150g cake flour
1tsp baking powder
(B)
4 egg whites
70g Sugar
1/8 tsp Cream of tartar

Method
1)Mix egg yolks, sugar and corn oil in mixing bowl.
2)Add remaining ingredients in (A) into bowl and stir till smooth. Set aside.
3)Whisk egg whites in (B) till foamy then add in sugar and cream of tartar.
4)Whisk mixture till soft peak.
5)Mix (A) and (B) till well combined. Bake at 175C for 40mins. Remove from oven and immediately invert. Leave to cool. When cake is cold, remove from mould.
6)Slice cake into 3 layers horizontally.

Ingredients for Fillling
600ml coconut milk(from 2 coconuts)
½ tsp salt
400ml Pandan juice (400ml water blended with 5 blades of pandan leaves and strained)
100g caster sugar
85g Hoen Kwe flour (green bean flour)
1 tbsp instant jelly powder

Method for fillings
1)Mix all ingredients together and stir till well mixed.
2)Cook the ingredients at low heat until slightly thickened but not bring to a boil.
3)Divide into 3 portions.
4)In a 9” loose base tin or use a 9” cake ring, put one layer of cake at bottom.
5)Sandwich filling in between layers, ending with filling on the top layer. Refrigerate till set.


Recipe from "Declicious Cakes by Amy Heng"