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–+ servings
Pandan Layer Cake

Delightful Pandan Layer Cake for Festive Celebrations

Experience the vibrant and aromatic Pandan Layer Cake, a stunning and delightful treat perfect for festive celebrations.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour 15 minutes
Total Time 2 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Southeast Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pandan Juice
  • 10 leaves young pandan leaves Choose young leaves for the sweetest flavor and vibrant color.
  • 200 ml water Essential for blending to extract the flavorful pandan juice.
For the Sponge Cake
  • 6 egg yolks Adds richness and helps in the structure of the cake.
  • 150 g all-purpose flour Creates the cake’s base structure for those fluffy layers.
  • 20 g corn starch Incorporates tenderness, making the cake lighter.
  • 60 ml corn oil Provides moisture; using butter enhances the flavor.
  • 1 pinch salt Essential for amplifying the flavors of the other ingredients.
  • 6 egg whites Crucial for creating a light and airy sponge; helps with lift.
  • 100 g caster sugar Sweetens the cake and helps stabilize the meringue.
  • 1 tbsp lemon juice Stabilizes egg whites, ensuring a perfect meringue.
For the Jelly Layer
  • 50 g Indonesia Hoen Kwe flour Gives texture to the jelly; corn flour may be substituted with adjustments.
  • 200 ml thick coconut milk Adds a creamy richness to the jelly.
  • 10 g Konnyaku jelly powder An essential ingredient for setting the jelly.
  • 50 g sugar Adds sweetness to the jelly layer.

Equipment

  • blender
  • steam basket
  • baking molds
  • Mixing bowl
  • Saucepan
  • Whisk
  • Spatula
  • Fine sieve
  • Wire rack

Method
 

Preparation
  1. Begin by rinsing several young pandan leaves, then chop them into smaller pieces.
  2. In a blender, combine the chopped leaves with 200ml of water, blending until smooth.
  3. Strain the mixture through a fine sieve or cheesecloth to extract the vibrant green pandan juice.
  4. In a separate bowl, whisk together 6 egg yolks, 100g of caster sugar, and 60ml of corn oil until the mixture is pale and fluffy.
  5. Sift in 150g of all-purpose flour and 20g of corn starch, then gently mix.
  6. In another bowl, whip 6 egg whites with a splash of lemon juice until soft peaks form, then gradually add 100g of caster sugar to stabilize the meringue.
  7. Fold the meringue carefully into the yolk mixture until just combined.
Baking
  1. Prepare your baking molds by greasing them lightly.
  2. Pour the pandan sponge cake batter into the molds, smoothing it evenly.
  3. For steaming, place the molds in a steam basket over boiling water and steam for about 55 minutes.
  4. Alternatively, bake in a preheated water bath at 150°C (300°F) for approximately 60 minutes.
Cooling and Slicing
  1. Once cooked, carefully remove the molds from the steamer or oven and let the cakes cool in the molds for about 15 minutes.
  2. Gently unmold the cakes, placing them on a wire rack to cool completely, about an hour.
  3. Once cool, slice the sponge cake into even layers, ensuring they are of uniform thickness for assembly.
Preparing the Jelly Layer
  1. In a saucepan, mix 50g of Indonesia Hoen Kwe flour with 150ml pandan juice, stirring until smooth.
  2. Then, add 200ml of thick coconut milk and heat over medium heat, stirring continually until thickened.
  3. In a separate pot, combine 50g of sugar with 10g of Konnyaku jelly powder and mix.
Assembling the Cake
  1. Place the first layer of pandan sponge cake on a serving platter.
  2. Pour a layer of the prepared jelly mixture on top, spreading it evenly.
  3. Add the next sponge layer and repeat the process, alternating layers until all layers and jelly are used.
  4. Work quickly while the jelly is warm to ensure even spreading.
Setting the Cake
  1. Once all layers are assembled, cover the cake loosely with plastic wrap or foil.
  2. Place the cake in the refrigerator to chill and set for a minimum of 2 hours.
Serving
  1. After chilling, carefully unmold the cake if needed.
  2. Slice the cake into portions using a sharp knife for clean cuts.
  3. Serve the Pandan Layer Cake chilled, showcasing its beautiful green and white layers.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 37gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 2IUCalcium: 4mgIron: 6mg

Notes

Fresh young pandan leaves provide the best flavor; monitor the jelly consistency to prevent lumps. Both baking and steaming yield a moist cake.

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