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Monday, December 14, 2015

Pandan Kaya Sponge Sandwiches 班兰咖椰海绵夹心蛋糕

Since i have homemade Kaya (coconut jam), immediately think of to bake this pandan sponge cake that sandwich with Kaya filling which i have long time wanted to replicate likethose selling at pasar malam (night market).

Pandan Kaya Sponge Sandwiches 班兰咖椰海绵夹心蛋糕
*For a 9"x9" square pan

3 egg yolks
10g caster sugar
50g pandan milk (65g fresh milk blend with 7g pandan leaves, strained to get 50g)
30g vegetable oil (I use corn oil)
65g low protein flour or cake flour (I use Japanese cake flour)
10g corn flour

3 egg white
30g caster sugar

Kaya a.k.a coconut jam ( I use homemade Kaya, refer recipe here)

1.      Beat egg yolks with sugar. Add in oil and stir to mix well. Then add in pandan milk , stir to mix . Fold in flour, mix until a smooth batter.
2.      In a grease-free bowl, beat egg white until frothy. Add in sugar in three batches. Beat until closed to stiff peak.
3.      Fold the egg white mixture into yolk batter in three portions, doing it very gently and slowly taking care not to deflate the egg white.
4.      Pour the batter into baking pan that lined with paper and using a plastic scrapper, smooth the batter.
5.      Bake at a pre-heated oven at 170C for 25mins (at lowest rack). Every oven is difference, please adjust accordingly.
7.      Once done, holding onto the baking paper, pull the cake out of the pan onto a cooling rack immediately. Peel away the baking paper and immediately invert the cake on the cooling rack as to minimize shrinkage.
8.      When cake has completely cooled down, cut the cake into half. Spread / sandwich cake with Kaya. Cut into small pieces and served.

Recipe by Sonia a.k.a Nasi Lemak Lover 

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