The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24615/pandan-cake

LifestyleFOOD.com.au

This incredible, intricate cake is a must try for budding bakers.

Ingredients

  • Pandan Sponge (Layer 1 and 2)

  • 270g caster sugar

  • 8 eggs 

  • 1 tsp pandan essence

  • 1 tsp coconut essence

  • 270g cake flour

  • 1 tsp salt

  • 150g unsalted butter, melted

  • Coconut Sponge and Pandan Sponge (Layer 3 and 4)

  • 270 g caster sugar

  • 8 eggs 

  • 1 tsp coconut essence

  • 270g cake flour

  • 2 tsp salt

  • 150g unsalted butter, melted

  • ½ tsp pandan essence

  • Pandan Kaya (coconut curd) 

  • 360g coconut milk

  • 105g white “hun kwee” flour (a type of mung bean flour typically made in Indonesia)

  • 900g water

  • 2 tsp white agar agar powder

  • 150g fresh pandan leaves

  • 90g water

  • 40g unsalted butter

  • 130g sugar

  • ¼ tsp salt

  • 1/2 tsp pandan essence

  • ¼ tsp yellow colour gel

  • White Chocolate Ganache

  • 50g thickened cream

  • 150g white chocolate buttons

  • A small dash of red colouring

  • For decoration

  • 300g desiccated coconut

  • Equipment

  • 7” cake tin with extension for all sides ; 4 x  7”square tins (3” height) flat base

Method

  • Making Sponge Cakes (layer 1 – pandan & layer 2 - pandan):

  • 1.

    Preheat your oven to 170°C

  • 2.

    Oil and line 2 x 7” square tins with baking paper

  • 3.

    Heat sugar and eggs in mixing bowl over a pot of simmering water. Stir constantly. When mix is warm to touch, remove bowl.

  • 4.

    Using a stand/handheld mixer, whisk mix for 5mins on high speed until it is pale, fluffy and holds a peak.

  • 5.

    Pour pandan essence and coconut essence  in and whip until meringue is evenly coloured

  • 6.

    Sift flour and salt mix together.

  • 7.

    Sift ½ of the flour mix into the eggs and gently fold until barely any lumps.

  • 8.

    Fold in remaining flour until all flour is incorporated.

  • 9.

    Slowly pour in melted butter and fold it into the mix until fully incorporated.

  • 10.

    Pour mix slowly into pans and smooth top

  • 11.

    Bake for 35 minutes until cake is done and golden brown.

  • Making Sponge Cakes (3 – pandan & 4 - coconut):

  • 1.

    Oil and line 2 x 7” square tins with baking paper

  • 2.

    Heat sugar and eggs in mixing bowl over a pot of simmering water. Stir constantly. When mix is warm to touch, remove bowl.

  • 3.

    Using a stand/handheld mixer, whisk mix for 5mins on high speed until it is pale, fluffy and holds a peak.

  • 4.

    Pour 1 tsp coconut essence in and whip in

  • 5.

    Sift flour and salt mix together.

  • 6.

    Sift ½ of the flour mix into the eggs and gently fold until barely any lumps.

  • 7.

    Fold in remaining flour until all flour is incorporated.

  • 8.

    Slowly pour in melted butter and fold it into the mix until fully incorporated.

  • 9.

    Pour ½ of mix slowly into 1 pan and smooth top

  • 10.

    Add ½ tsp of pandan essence to remainder mix in bowl and gently mix through until evenly coloured

  • 11.

    Pour mix slowly into other pan and smooth top

  • 12.

    Bake both for 35 minutes until cake is done and golden brown.

  • 13.

    You should end up with 3 pandan layers (green) and 1 coconut layers (white).

  • 14.

    Cool cakes and trim layers 1 and 2 (green) to 3cm height. Make sure there are no brown bits on these layers underneath, or top.

  • 15.

    Trim coconut layer 4 to 3cm height too. This should include the brown bottom.

  • 16.

    Trim pandan sponge 4 into 2 layers of 2cm height (layers 4a and 4b) – it’s ok if height is taller than edges as these will be cut off in next step

  • 17.

    Stack layers in this order bottom up – 4a, 1, 2, 4b and trim sides so they are even and form a 15x15cm square

  • Make Chocolate Ganache:

  • 1.

    Put cream and white chocolate into a bowl

  • 2.

    Melt both over a pot of just boiled water (with flame turned off)

  • 3.

    Stir until completely melted and combined (stir gently)

  • 4.

    Separate a large spoonful of melted chocolate into a small bowl and mix with red colouring to desired red colour.

  • 5.

    Put red coloured chocolate in a piping bag with a #4 nozzle.

  • 6.

    Put white chocolate into another piping bag with a #4 nozzle.

  • Assembling the Layers:

  • 1.

    Using a 6cm and 9cm cookie cutter, cut out one round each in coconut sponge

  • 2.

    Split these rounds into half lengthwise, so you have 4 rounds.

  • 3.

    Turn brown parts inward and smear a thin layer of melted chocolate to join them back. Set aside both circles.

  • 4.

    Take pandan sponge 1, cut a 9cm hole in the middle.

  • 5.

    Put 9cm coconut sponge in this hole and make sure height is even. Trim if necessary.

  • 6.

    Smear a thin layer of white chocolate on top of sponge 4a.

  • 7.

    Stack pandan sponge 1 on top of pandan sponge 4a.

  • 8.

    Pipe some white chocolate on inside edges of hole, including top of sponge 4a. Smear to even.

  • 9.

    Put the 9cm coconut rounds into this hole. Pipe chocolate if any gaps.

  • 10.

    Cover top of coconut sponge with a thin smear of white chocolate around the circle.

  • 11.

    Smear a thin layer of white chocolate on top of rest of sponge 1.

  • 12.

    Take pandan sponge 2, cut a 6cm hole in the middle

  • 13.

    Put 6cm coconut sponge in this hole and make sure height is even. Trim if necessary.

  • 14.

    Stack pandan sponge 2 on top of pandan sponge 1.

  • 15.

    Pipe some white chocolate on inside edges of hole. Smear to even.

  • 16.

    Put the 6cm coconut rounds into this hole. Pipe white chocolate if any gaps.

  • 17.

    Cover top of 6cm coconut sponge with a thin smear of white chocolate around the circle.

  • 18.

    Smear a thin layer of white chocolate on top of rest of sponge 1.

  • 19.

    Take layer 4b, on side with no brown, gently push 4cm ring about 1cm into the cake. Leave ring in cake.

  • 20.

    Take 3.5cm ring and cut in the middle of 4cm ring to a 1cm depth too.  Leave ring in cake.

  • 21.

    Using a skewer, gently remove cake between the rings being careful not to dig too dip

  • 22.

    Remove ring and pipe red chocolate into gap. Chill this for awhile.

  • 23.

    Stack pandan sponge 4b on top with piped chocolate ring facing down.

  • 24.

    Press stack gently to make sure layers stick. Measure height isn’t too much taller than 10cm.

  • 25.

    Cling wrap to compress a bit more.

  • 26.

    Freeze all the layers so they firm up and stick together

  • Making the Pandan Kaya:

  • 1.

    Mix coconut milk and hun kwee flour until completely dissolved.

  • 2.

    Pour water into a heavy bottomed pot and evenly sprinkle agar agar powder into the water. Let it bloom for 15 minutes.

  • 3.

    Cut pandan leaves into 2cm long pieces.

  • 4.

    Using a food processor, grind leaves with water until leaves are shredded like a pesto

  • 5.

    Line a sieve with muslin and pour the leaves and liquid through it

  • 6.

    Gather up the muslin and squeeze any remaining juice out.

  • 7.

    Add the pandan juice, butter, sugar and salt into the agar agar mix in the pot.

  • 8.

    Gently heat whilst continuously stirring until the agar agar is completely dissolved. Do not boil.

  • 9.

    Take the pan off the heat and add the coconut mix into it.

  • 10.

    Add pandan essence and yellow colour gel drop by drop until desired shade of green.

  • 11.

    Return pan back to heat and cook on a low heat until mixture is thick. It should be able to coat the back of a spoon.

  • 12.

    Take the mix off the heat and keep stirring until it thickens so that when you coat the back of a spoon and draw a line, it remains visible.

  • 13.

    Pour into a jug and stir to cool until it stops steaming

  • Assembling the Cake:

  • 1.

    Spray and line a 7” tin bottom with baking paper and fit sides with cardboard pieces (height extensions) to make the height 11cm from inside bottom of pan. Place on weighing machine.

  • 2.

    Take cake out of fridge, measure height. It should be about 9cm. If not, adjust kaya amount at bottom and top accordingly.

  • 3.

    Pour a thin layer of kaya (should only be only about 0.5-1cm high). Weigh the amount poured in (about 250g for 0.5cm) to help with other layers later. Let it cool and set a bit (but should still be stick when touched)

  • 4.

    Turn stacked cake upside down.

  • 5.

    Place stacked cake in the middle, making sure that the gaps between side of cake and cake tin are even (should be a gap about 1cm around the cake).

  • 6.

    Gently pour pandan kaya into the gaps and on the cake. Do this quickly whilst tilting the cake tin side to side to form an even layer all around. Kaya should only be about 1cm high on top (to edges of height extension).

  • 7.

    Make sure the top is smooth. Use a long offset spatula to even it out if required.

  • 8.

    Chill in fridge for 40 minutes to set the pandan kaya

  • Decorate Cake:

  • 1.

    To un-mould the cake, gently shake the cake. The kaya should come away from the sides. If not, use a thin sharp knife and run it along sides between kaya extensions.

  • 2.

    Place a flat plate over the tin and invert. Shake the tin side to side to help it slide off. Remove baking paper and extensions.

  • 3.

    Decorate with desiccated coconut by gently pressing into sides and top of cake

Nutritional information

Nutritional analysis per serving (34 servings)

  • Energy 341kj
  • Fat Total 17g
  • Saturated Fat 11g
  • Protein 5g
  • Carbohydrate 42g
  • Sugar 23g
  • Sodium 297mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

This recipe has not been edited or tested by the Bake Off Food Department.

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