Tuesday, June 24, 2014

Pandan Kaya Fudge Custard Cake Recipe

During my childhood days this is one of the cakes that my parents will always buy back for our breakfast, teabreak or supper. However, on the other hand deary was not.

This time around is to surprise my dad with this birthday cake! When I took out the cake 1st comment I receive is "Why is the cake so small??"

Here a keeper recipe!

For Pandan Cake

Ingredients A
4 Egg Yolks
143g Hong Kong Flour
143g Optima Flour
1g Bicarbonate of Soda
86ml Olive Oil
86ml Fresh Milk
30ml Pandan Juice - Click here to find out our recipe instructions

Place ingredients A in a bowl and stir to combine well.

Ingredients B
4 Egg Whites
60g Sugar
1g Cream of Tartar

Place ingredients B in a bowl whisk at high speed for 2-3minutes.

Preheat oven to 160°C.

Pour Mixture A into Mixture B and fold until well combine.

For us, we portion out the batter into 5 baking pan equaly to have 5 layers of pandan cake.

Bake for 25mins or until a toothpick inserted in the center of a cupcake comes out clean. Leave it to cool.

When it's cool enough to handle, slice off the top layer of cake skin and thinly slice away the sides. WHY??? Learnt from a hotel chef on youtube, the reason is if you leave it on the kaya fudge custard will not stick to the cake.

Kaya Fudge Custard

Ingredients C
115g Sugar
2g Instant Jelly
460ml Coconut Milk
230ml Pandan Juice - Click here to find out our recipe instructions

Mix ingredient C well and set aside.

Ingredients D
43g Custard Powder
230ml Water
0.5g Sea Salt

Bring the Water and Sea Salt slight boil to melt off the Sea Salt. Add in Custard Powder and stir till it is slightly boiled only.

Pour in mixture C in mixture D and continue letting it simmer until it thicken. Shive out mixture once before use.

From here onwards, it's just creativity of merging two 2" height baking pan to make a 3 layer Pandan Kaya Fudge Custard Cake which is approximately 3" height when stacked up. So I'll just bring you through the normal steps.

Place a layer of Pandan Cake.

Pour enough Kaya Fudge Custard to cover the Pandan Cake of coz a little more so you can have a layer in between.

Place another layer of Pandan cake and again pour enough Kaya Fudge Custard to cover. Repeat this as many times as you want. Baked my dad a 3 layer version. Baked ours a 2 layer version.

When you've completed your part, place it in the freezer for a speedy chilling progress. If you did this way earlier then you may leave it overnight in your fridge.

Removing from the baking pan to the cake base. This is the raw combine look. Do not worry about the outlook out which is unappealing.

Use some Dessiccated Coconut to cover the flaws. Haha! It's just like giving the cake a little make up.

This is the home eaten version which is a uglier but just wanted to show you all how it looks when the cake is sliced.

This is the prettier version that is my dad's 2014 birthday cake! My family love the cake and gives thumbs up. All i can tell them is nowadays bakeries are getting lazy and cut cost on ingredients or replace natural ingredients with essences now widely & commonly available.

- Extremely critical step not to skip the slice off the top layer of cake skin and thinly slice away the sides.
- Never replace natural Pandan Juice with essence. Click here to find out our recipe instructions

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

1 comment:

  1. Pictures look absolutely fabulous! Everything looks extremely nice, professional. i am must try it
    How To Become A Chef