Tuesday, June 15, 2010
Pandan Kaya Butter cake
My intention was to bake a pandan chiffon cake but I was so careless that accidentally broke the yolk into egg whites. The situation cannot be salvaged like my previous chiffon cake cos the yolk was broke and merged with the whites.
For a moment, I didn't know what should I do. Should I use new eggs to carry on with my original plan of baking chiffon cake or should I change my plan to bake other cake that uses whole eggs instead. I decided to use up the eggs cos I am flying off the next 2 days so better dun leave the cracked eggs behind.
I remember that I had bookmarked Aunty Yochana's pandan kaya butter cake before and also saw this cake at Honey Bee Sweet and A Table for 2 or more, both of them gave good comments on this cake so I have no hestitation to try this recipe.
According to Aunty Yochana, put in some flour if the batter is cuddles after mix in the coconut milk. However my batter cuddled a bit when mixed in the 6th egg, not sure is it cos I mixed it for too long cos I was doing other task while letting the mixer whisked the batter. The batter even got more cuddled when I pour in the coconut milk which I had no choice to alternate mixing in the flour and coconut milk. I left some flour to mix in after the milk, actually I was a bit regret to pour in milk cos the batter cuddled again and I left only a bit of flour. Luckily the batter was back to normal after I mixed in the remaining little flour.
You can see there is darker shade of green appeared near the bottom of the cake, I think I have overfolded the batter but cake texture is still taste great.
I am not sure is it I didn't mix well the kaya but I did taste the strong and sweet kaya during some bites, it tasted great that I am thinking I should put more kaya if I am baking again.
Actually the batter is sufficient for 9" cake tin cos when I used 7" cake tin stated as per Aunty Yochana's recipe, the batter still left a lot after I filled up 80% of the cake tin.
Recipe adapted from Aunty Yochana.
Ingredients : for 7" cake tin and 8 cupcakes
200g sugar (I reduced to 180g)
1 tbsp kaya
300g cake flour (I mixed with superfine flour since insufficient of cake flour)
1 tsp baking powder
200g coconut milk (I increased to 240g as I wanna finish the whole packet)
1/4 tsp salt
3 tbsp milk powder (I supplement with low fat fresh milk since dun ve milk powder)
1 tsp pandan paste
a few drop of green colouring
1.Cream butter and sugar till creamy. Add in Kaya.
2. Add in egg one at a time and make sure it's properly mixed before adding in another egg.
3. Mix well pandan paste, green coloring with coconut milk and pour with salt slowly in the batter. If it cuddles, put in some flour.
4. Sieve cake flour & baking powder and fold into the batter alternate with milk, start and end with flour.
5. Pour the batter into cake tin and bake at 175C for about 60 mins. (I baked at at 155C since my oven temperature is hotter, 20 mins for cupcakes and cake tin took 1.5 hr, next time I will increase the temperature to shorten the baking time.)
I never regret of baking this cake, never ever. The cake is full of the fragrant of pandan & coconut, I can't help keep smelling the cake :P. The cake is soft and moist, once u eat a slice, u can't help thinking of another serving. I especially love those bites with the texture and taste of sweet kaya, super yummy. My family likes the cake a lot, all given thumbs up. This is definately a keeper. For those who are pandan & coconut lover, try this cake and I bet you will love it just like me. My dear husband who is not fancy on cake, he ate a few slices.