This has been once of those cakes that I've been wanting to bake but hesistant to do so.. especially since I've heard of failures from friends around me when attempting it. However, since dad's birthday was approaching, I decided to give it a try to shy away from the usual chocolate cakes I'd bake. This is my second trial as I did the first one with merely half recipe.
This recipe is from Richard Goh but I took reference from Fong's Kitchen who modified RG's recipe to churn out this cake. This cake is on the less-sweet scale due to the reduced sugar. It was pretty well liked by those who tried. I even had 2 slices when I first baked it!
This cake is one of the SIMPLEST layered cake I've ever baked as it's pretty much effortless after the sponge cake has been baked as compared to the usual layered cakes I bake. Nevertheless, this cake should take about 2 hours to prepare and this recipe yields a 9" round cake.
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Updated 17 August 2014
This cake was baked more than 2 years ago! My baking skills have since improved and I'd like to recommend an improvisation to this recipe.. The quantity is tweaked to get a cake that is easier to manage.. The proportions for the improved version will be listed below the original..
Pandan Kaya Cake Recipe
Ingredients:
PANDAN SPONGE CAKE
4 eggs (I used 60g Seng Choon Eggs)
100g plain flour
90g fine sugar
80g butter, melted
1/2 tsp pandan paste
20g pandan juice
PANDAN KAYA
(A)
400ml pandan juice
50g butter (salted)
120g fine sugar
(B)
70g Hoen Kwe flour
2 tsp agar agar powder
1 tsp salt
1 tsp pandan paste
250g fresh coconut milk
150g water
30ml whipping cream
3 tbsp dried dessicated coconut
A small bit of pink gel food colouring (I used Wilton)
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This is the 'improved' version I baked today..
Improved version
Ingredients:
PANDAN SPONGE CAKE
4 eggs (I used 55g Seng Choon Eggs)
100g plain flour
90g fine sugar
80g butter, melted
1/2 tsp pandan paste
20g pandan juice
[Bake this in a 7" round tin instead of a 9" as recommended in this recipe. Cake will be taller and easier to slice. Cake ring should still be 9" so that it leaves a good gap at the side between the cake and the kaya.]
PANDAN KAYA
(A)
400ml pandan juice
50g butter (salted)
120g fine sugar
(B)
70g Hoen Kwe flour
2 tsp agar agar powder
1 tsp salt
1 tsp pandan paste
250g fresh coconut milk
150g water
5 tbsp dried dessicated coconut
1 tbsp cocoa powder
