Smooth creamy pandan pudding custard that are sandwich with soft spongy cake. A perfect after dinner dessert or anytime of the day. This cake is best serve chilled.
Ingredients:
(A) Sponge cake
5 Eggs, separated
180 grams Caster sugar
150 grams Cake flour
1 tsp. Baking powder
1/2 tsp. Vanilla essence
1 tsp. Pandan paste
A pinch of salt
(B) Filing
300 ml Water
400 ml Coconut milk
1 tsp. Pandan paste
70 grams Sugar
100 grams Hoen kwe flour (Mung bean flour)
How to do it?
Preheat oven to 170 degrees Celsius.
Prepare a 9 inch spring-form cake tin. Lightly grease and line with non-stick parchment paper.
Sift together the plain flour and baking powder. Mix well with a whisk and set aside.
In a clean metal bowl, beat the egg whites with a pinch of salt until frothy. Slowly add in 3 tbsp. of sugar from (A) until stiff. Do not over beat. Set aside.
Beat the egg yolks and the remaining sugar and the flavouring until thick and light. Slowly fold the egg whites in the egg yolks mixture. Be gentle as not to knock out the air from the egg whites. Lightly fold in the flour. Pour the batter into the prepared cake tin. Swirl the pan gently to make sure the cake batter are evenly distributed in the pan.
Bake for 35 minutes or until the cake is firm to the touch and the skewer comes out clean when inserted. Remove the sponge cake and put on a wire rack to cool completely. Once cooled, remove the lining paper and slice the cake into three layers.
To make the filing, combine all the ingredients (B) in a saucepan. Stir and cook on a gentle low heat, stirring continuously to prevent the lumps forming. Once it is thicken, remove from the heat. Do not over cook it.
Place the first layer of the sponge cake into the cake tin. Pour a layer of filing and spread evenly. Continue with the next layer. Spread the final layer of filing on the top of the cake and leave to set completely in the fridge.
Enjoy :)
