Pandan Kaya Cake

9" Pandan Kaya cake - three layers of vanilla sponge cakes with pandan kaya filling.

Chiffon Cake

(A)

150g superfine flour

1/2 tsp baking powder

80g castor sugar

1/4 tsp salt

10g milk powder

(B)

60g cooking oil

4 egg yolks

50g water or (50g pandan juice + coconut milk)

1/2 tsp pandan paste

(c)

4 egg whites

100g castor sugar

1/4 tsp cream of tartar

Method

1) Mix well all ingredient (A) into a mixing bowl.

2) Add in ingredient(B) and mix well to form a smooth batter. Set it aside.

3) Whisk egg whites in ingredient(C) till soft peaks appear, then gradually add castor sugar and cream of tartar and continue to whip till stiff.

4) Fold 1/4 of egg white mixture into the batter and mix well, then pour in the rest of egg white mixture into the batter and stir gently.

5)Pour batter into a 9" round cake tin or 8" square cake tin.

6)Bake at 180c for 30-35 minutes. Remove from oven, invert the cake on a wire rack until cooled. Remove from the mould.

Pandan Kaya

900 ml coconut milk(squeezed from 1 1/2 coconuts)

100 ml pandan juice

10 tbps green pea flour

1 tbsp instant jelly powder

1/2 tsp salt

140g castor sugar(i cut down to 100g)

a little pandan paste

method

Put all ingredients into a pot and double boil it by using medium heat. Stir and cook till mixture has tickened. Assemble the pandan kaya with the cake slices when it is still warm.

To assemble

1) slice the cake into 3 layers. Place 1 slice of cake into cake tin, pour in 1/3 of the pandan kaya mixture, repeat the process.

2) Leave aside to cool before refrigerate 4 hours or over night before removing the cake ring.