Pandan refers to a herbaceous tropical plant native to South-East Asia. I love it for its unique flavour and sweet fragrance, which makes it popular for cooking as well as baking purposes. If baking is your hobby, then over the weekend, you need to try out this perfect Pandan Layer Cake. Soft and fluffy sponge cake paired with rich and soft pandan filling to make this beautiful layered cake. I’ve listed out the exact measurement for each ingredíєnt as well as step-by-step instructions, so, if you follow, you’ll have a complete cake suitable for a birthday or perfect tea time snack.
Pandan Cake is the ideal breakfast, or tea time snack. The soft and fluffy texture alongside the fragrant Pandan aroma makes them truly irresistible. I would say that Pandan Layer cake is easier to make than mouse cake. Let’s jump right into the recipe!
Prep Time: 40 minutes
Cook Time: 30 minutes
Serving: 8 People
For the sponge cake:
150g self-raising flour
170g castor sugar
A pinch of salt
5 egg yolks
5 egg wḧïẗes
1/2 tsp vanilla essence
For the pandan filling:
85g hoen kwe flour
50g castor sugar
1/4 tsp pandan paste
370ml coconut milk
For the decoration:
Some green cherries
Some desiccated coconut
50g freshly whipped cream
Make to the sponge cake:
Preheat the oven to 175 ° C. Line the bottom of a 21cm round springform pan with a round of parchment paper. Then generously coat the parchment paper and the sides of the pan with non-stick cooking spray. Set aside.
Add egg wḧïẗes with a pinch of salt in a clean bowl and beat them well. Gradually add half the portion of the sugar and continue beating till stiff peaks.
Whisk together egg yolks with the remaining sugar and vanilla essence in a separate bowl until light and thick.
Mix in the egg yolk mixture into the egg wḧïẗe mixture. Add in the sifted flour, then gently fold it in with a spatula being careful until combined.
Pour batter into the prepared pan. Bake in a preheated oven for about 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and cool it upside down on a wire rack. Then remove the lining paper off the cake and cut it into four layers.
Make to the pandan filling:
In a non-stick saucepan, add all the filling ingredíєnts. Stir well to combine, then cook over a low heat, constantly stirring to avoid lumps from forming. Remove the custard from the heat after it has thickened.
To a̾s̾semble cake:
In a spring-form cake tin, place the first layer of sponge. Spread a layer of custard topping over. Stack the next layer of pandan cake. Add another layer of custard topping on top of the cake and repeat until all of the layers are complete. Finish by spreading a final layer of custard on top of the cake and allowing it to set. Remove the cake from the pan and coat evenly a layer of whipped cream over the top of the cake and around the sides.
Wrap the cake and place it in the fridge until you are ready to serve. Sprinkle desiccated coconut on top and decorate with cherries before serving!