Pandan Fudge/Layer Cake 香兰层蛋糕 LTU #5

This cake was learned in Richard Goh's baking class, I have been attending his classes and enjoy it that even joined the very basic class :).

I like this recipe a lot that I decided to attempt it to share with family and friends. However I was greedy, I thought may be I can replace the water in the fudge filling with pandan juice so it will infused with more intense pandan flavor and more tasty.

I had also let the fudge filling cooled too long after cooked as it was a bit set when I was assembled the cake. The filling was not smooth and was lumpy when I pour it into to cake pan, luckily after chilled, it looked fine.

I wanted to have filling at the size to hide away the cake layering showing at exterior look so I trimmed the cake smaller but I trimmed too much, the result is, filling is sufficient to use for 2 layers of sponge cake instead of 3 layers.

And I always forgot to trim away the top brown layer of sponge cake, so can see it obviously :(.


Recipe from Richard Goh's Baking Class Stage Two

Ingredients :

Pandan Sponge Cake :

(A) 4 eggs + 90g caster sugar + pinch of salt
(B) 100g plain flour, sifted
(C) 75g melted butter + 25g homemade pandan extract* + 1/2 tsp pandan flavor (mix together).

Method:

1. Whisk (A) at high speed till stiff (the eggs would be tripled in volume). 

2.  Fold in plain flour in 3 additions and follow with the melted butter mixture.  

3. Fold the batter well and pour into a greased and lined 8" round pan.  

4. Bake in preheated oven of 160C for about 40-45 minutes.  Cool the cake and slice into 3 layers.

Kaya filling

250g pandan water*

250g water

50g butter 

150g caster sugar

150g water

250g coconut milk 

80g hoen kwe flour

2 tsp instant jelly, optional (if you want the filling to set quickly, boil it at step 1)

1/2 tsp pandan extract

2 to 3 drops of green and yellow food colouring, optional

* After washing the pandan leaves (I used 10+ leaves), Cut into small pieces and blend the leaves. and squeeze out the juice and discard the leaves.  Leave the pandan juice in the fridge for a few days, use the concentrate pandan juice extract at the bottom for making cakes, the top pandan water use for the filling.

Method:

1. Combine 250g of pandan water, 250g water, butter, sugar in a pot and bring to boil.

2. Mix coconut milk, 150g water, hoen kwe flour, pandan extract and the colouring together.  

3. Pour this mixture to (1), stir and cook till mixture is thicken.

4. Remove from heat and let the mixture cool slightly before pouring onto sponge cake.

To assemble:

1.  Place a slice of cake into a cake ring or cake pan with removable base and pour 1/3 of the kaya filling onto the cake.  Repeat layering of cake and kaya filling, finish with pouring the filling.

2. Cool the cake first before placing in the fridge to set.

3. Remove cake from cake ring or cake pan and coat the sides with desiccated coconut.
4. Service the cake when is chilled.

Verdict?

The sponge cake still a bit sweet for me even I had reduced the sugar from original recipe, next time can cut down to 70-80g.

The fudge filling's pandan taste is over powder, everyone is nice except tasted a bit bitter and "grass" lol.

Overall the cake is still delicious, definitely gonna make again to get it perfect.

This post is linked to the event Little Thumbs Up ~ October 2015

Event Theme : Coconut

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious