Overall, i'm quite happy for the 1st trial. But i think i could have done it much better. The chiffon deflated abit. Maybe should try 4 eggs on 7" round tin. The jelly portion was abit off when i unmould. Thinking of covering with cream but bee say dun need to. So the lazy me just left it tat way.
Pandan Layer Cake
Chiffon cake (recipe by http://www.dequeenkitchen.blogspot.com/2013/02/pandan-chiffon-iii.html?m=1)
(A)
3 egg yolk
48g Sugar
30g Corn Oil
36g Coconut Milk
12g water
1/2tsp Pandan Paste
45g Plain Flour
21g Corn Flour
1/4tsp baking powder
(B)
3 egg white
42g sugar
Method
1. Mix all the ingredients (A) then sift in flour till all combine.
2. Beat ingredients (B) till stiff.
3. Fold in 1/3 part of beaten egg white into (1) mix well .
4. Add in the remain beaten egg white mix well
5. Pour the mixer into 7” round cake tin.
6. Bake at pre-heated oven at 170C for 45mins.
7. Cool the cake upside down. Slice into 2 equal pieces.
Pandan Jelly Layer (Recipe by Soh Pin Tee)
(A)
300ml coconut milk
400ml pandan water (i mixed pandan paste with water)
100g sugar
1/2tsp salt
8g Jelly Power
Method
Put the above ingredients in a pot cook it ; stir it till boil.
(B)
85g Hoen Kwe flour
300ml water
Method
Mix the Hoen Kwe flour with water
Then pour it into the (A) in low heat stir it till the mixture thicken & smoothen
To assemble pandan layer cake
Use a bigger round cake tin/container put 2 or 3 scoops of the Pandan Jelly Paste then put in a slice of cake on top the paste. Repeat the rest of Pandan Jelly Paste and cake. After completed all slices , let it cool down and store cake in the fridge for 3 hours or overnight.
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