Pandan Kaya Cake II

With the eggs saga, I have another 5 eggs waiting to be utilised and the first thing that came to my mind was CHIFFON cake! Since my Pandan Kaya Cake was well received, I decide to make it again. It was a mad rush as I made this on the same day as the Condensed Milk Pound Cake. Moral of the story is, do not attempt to be too ambitious!

I do not have many gadgets at home so I just DIY and use toothpicks as a guideline for me to slice the cake into layers.

A 4 eggs recipe yields a tall cake and if I want to layer with cream/kaya, this recipe yields 2 cakes. I made one in a heartshaped pan, for SL's family.

Instead of spreading the kaya on top which I did previously, I decided to do it in the pan, upside down. Got this idea from Table for 2. I didn't bother to slice the cake smaller so I just use a small knife to push the edges in for the kaya to flow through.

Again, the mess I had... lots of cleaning up to do after this.... sigh...

Instead of adding colourings to the kaya layer, I blended some pandan leaves with water to get a natural green. I can call this an all natural cake (minus the cream of tartar) with no preservatives and artificial flavour ;-) I should have used more pandan leaves for a darker green kaya layer.

Pandan Kaya Cake II

Ingredients

(A)

4 Large Egg Yolks

40g Castor Sugar

1/4 tsp Salt

(B)

60ml Corn/Sunflower Oil

130 ml Pandan Juice
** blend 8 pandan leaves with 140ml water

(C)

150g Cake Flour

1 tsp Baking Powder

*sifted together

(D)
4 Large Egg Whites

40g Castor Sugar

1/4 tsp Cream of Tartar

Method

1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk and add pandan juice. Stir well.
3. Fold in sifted flour and mix well.
4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5. Add in sugar gradually and beat till stiff peaks.
6. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8. Pour the batter into a 8" round pan. Bang the pan on the table to get rid of bubbles.
9. Bake at pre-heated oven of 170 deg.C for 15mins.
10. Turn down the temperature to 160 deg.C and bake for another 30 mins.
11. Reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
12. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.
13. Layer into 4 layers and set aside for further use.

Kaya Layer
Ingredients
(A)
1000g water
280g sugar
80g butter

(B)
400g pandan juice
400g coconut milk
120g corn flour
1 packet/13g agar agar powder (plain)

Method

1. Stir (A) together in a pot and boil over low flame.
2. Mix (B) together and add into (1). Keep stirring until the mixture thickens and boils.
3. Let the kaya cool slightly before icing the cake.

To assemble the cake upside down

1. Pour 1/2 portion of kaya in first, then layer with cake.
2. Pour in balance kaya and layer with cake.
3. Using a small plastic bag, pipe in the kaya at the edge.
4. Chill cake in fridge before serving.

To assemble the cake upright

1. Place a layer of cake at base of cake pan (I use one with removable base).
2. Pour in 1/2 portion of kaya and layer with 2nd layer of cake.
3. Pour in balance kaya and leave to set.
4. Chill cake in fridge before serving.