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Pandan Layer Cake

(Recipe source: pandan jelly recipe adapted from Angie Ng, sponge cake recipe adapted
from Felvinc, decoration idea from Wendy)
For the Sponge cake

250g sponge cake mix


4 eggs (large)
50g water
80g melted butter + 1tsp vanilla extract
Method
1. Beat sponge cake mix with eggs till well combine.
2. Increase to high speed, slowly add in water and beat for 10mins.
3. Reduce speed to medium and beat for 1min.
4. Reduce speed to low and beat for 3mins.
5. Slowly add in melted butter and vanilla extract. Pour into 8 round cake tin.
6. Bake at pre-heated oven at 170C for 45mins.
7. Cool the cake on a wire rack. Slice into 3 equal pieces. Also trim off 1cm from the side.
For Pandan jelly layer
600ml coconut milk ( half grated coconut + water)
500ml pandan water ( 10pcs pandan leaves + water)
120g sugar
1/2tsp salt
85g Hoen kwe flour ( Indonesia green pea flour)
10g agar-agar powder ( I use Pearl Mermaid brand)
Method
1. Mix Hoen Kwe flour and jelly powder together, slowly add in pandan water and mix well.

2. Add in coconut milk, sugar and salt, combine well.


3. Cook the mixture with low heat until cook or until the mixture start to have some bubbles
and slightly turned thick.
4. Divide pandan jelly into 3 equal portions
To assemble pandan layer cake
1. Wet one 8 round cake tin (removable bottom) with water, do not wipe it dry as to easy
remove cake later.
2. Pour in 1st portion of pandan jelly (pour half first ) and place a piece of sponge cake on top
(pour the balance). Repeat the rest of jelly and cake.
3. Once completed, store cake in the fridge for several hours or overnight. Inverted the cake
(bottom become top) and decorate as desired.

- 2016 !


4
80 g
80 g
40 g

170c 11x14

3 , 1520

- 1 t + 1 t
- 1/2 t + 1/2 t
- 1/2 t + 1/2 t
-

200 g()
1 t
60 g
60 g

1 ,
, !

: (21cm )
2
50 g
50 g
30 g
: ( 180c)
), ,, ,. 20

A
150 g
20 g
3
20 g
B
250 g
C

120 g
D
2 T /
60 g ()
E
3
60 g
1 t
150c
1

2 1

3 C D, .
4 3

5 2 .

* 20 70 30
*

Perfect Butter Cake

, ~

Jozelyn
A
2
2
1
B
150g ()
100g
C
1/2 ()
120g
1/2
D
1 +
: ( 150c; 6 )
1) A 5 .
2) B .
3) 1 2 10 .
4) C ()
5) , D,. .
6) 40-50
7) , . . .
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~

Marble Butter Cake

wendyinkk, Mrs.Nsk's Butter Cake


: (8 )
4 (B) + 50
4 (B)
150 g
230 g ()
200 g
1 t
60 /
: ( 160c)
1. . , . , .
. .
2. 1/4 . , . . , 35 ,
180c 10 .
3. , ,.

2/3 , 6 .

3 (B) ~ 100 g + 30 g
180 g
90 g
3 (B) ~ 50 g
140 g
40 g
1/2 t
1 T

Steamed Brownies

Wendy

16 cm
2 A
65 g

1/2 t
50 g
15 g
50
50 g
1 T

2 A
65 g
65
50 g
50 g
10

:
1
2
3 1
4
15
20
* pattern

Prune


Table for 2.....or more

Ingredients:

450gm butter
200gm sugar
10 medium eggs
510gm condensed milk 360g
240gm cake flour
340gm dried pitted prunes 200g
Method:
1. Beat sugar and butter until light and fluffy.

2. Add in eggs one by one. Beating well after each addition.


3. Mix in condensed milk
4. Add cake flour to batter and mix well.
5. Preheat Oven in grill mode at 220C.
6. Line the base of a 9X9 inch baking pan and grease the sides. Preheat the pan over a pot of hot water or in the preheating oven
7. Place one ladle of (A) in the hot pan.

8. Spread batter evenly. Tilt pan left and right to level batter.
9. Grill for 7 minutes or until cake layer turns golden.
10. Remove cake pan from oven and press cake layer to release air.
11. Arrange flattened prunes on top of layer .
12. Continue baking until all batter is used up.
13. When done, leave to cool on wire rack for 10 minutes and overturn the cake. Peel the lining
paper. Let the base dry properly and make sure the whole cake has cooled down before storing.
Table for 2.....or more :

1. If u find this cake dry, don't worry. It moistens up the next day. Anyway, it doesn't taste good on
the same day. Just keep the whole cake in a tupperware.
2. Layer cakes can keep very well and they taste better when aged. 2 months in the fridge is not a problem. A week in room
temperature is no problem. So, take ur time to slowly savour the cake, slice by slice.