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Recipe Ingredient
- For the sponge cake:
- (A):
- 375g Optima flour
- 7 eggs
- 60ml water
- (B):
- 2 tbsp pandan juice
- A few drops of green colouring
- (C):
- 90g butter, melted
- For the pandan kaya:
- 700g pati santan
- 100g fresh cream
- 1 packet Hoen Kwe flour (85g)
- 1 1/2 tsp instant jelly
- 1/2 tsp sa1t
- 1/4 tsp pandan essence
- 2 tbsp pandan juice
- 1 tsp green colouring
Instructions
- To make the sponge cake: Whisk up ingredients (A) until almost stiff, add in (B) and continue to beat. When mixture is stiff, add in (C) on low speed. Lastly, use a spatula to stir well.
- Pour mixture into a 23cm loose-bottomed square tin. Grease and line the tin. Bake the sponge at 150 degrees C for 45 minutes.
- Cut the skin or top off the sponge cake, then slice the cake into three layers of equal thickness.
- To make the pandan kaya: Put all ingredients into a heavy saucepan and cook over medium heat. Stir constantly using a hand whisk to prevent sticking. Do not overcook. Turn off the flame when mixture thickens.
- Assembling the layers: Pour one big ladle of pandan kaya mixture into a cake tin, level out evenly. Place first layer of sponge cake on it. Pour in another pandan kaya layer and level off.
- Do the same for all layers and cover up with more pandan kaya mixture. Keep aside for 30 minutes before chilling the whole cake in the refrigerator.
- Sprinkle the sides of the cake with desiccated coconut. Cut cake into slices and serve.