CAKES - Chiffon Cakes
Pandan Custard Layered Cake
November 17, 2019
| Recipe by Bake with Paws
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I made this Pandan Custard Layered Cake for my mother in-law's birthday. This recipe is adapted from Nasi Lemak Lover. There are many versions of Pandan Custard Cake recipes that have been shared by others but, I like this recipe the most as it is the easiest and is straight forward to prepare.
No colouring added. This is the natural pandan colour. However, beware that you may get the bitterness since so much of pandan leaves used. In order to get rid of the bitterness, please prepare the juice one night before and pour away the top clear layer. I learnt this from Jeannie Tay.
I would say that Pandan Custard cake is easier to make than mouse cake. A lot of people afraid that the custard will stuck to the cake pan. But, surprisingly it was so easier the remove as long as you wet inside of the cake pan with water before pouring in the custard. It did not stuck at all and come out smooth.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
Pandan Chiffon Cake
Yields: 1 cake
INGREDIENTS:
110g cake flour or all purposed flour
½ tsp double action baking powder
½ tsp salt
6 egg yolks (L size, about 60g - 65 each egg)
54g corn oil or any vegetable oil
20g fresh milk
52g homemade pandan juice (screw-pine leaves juice), very thick and concentrated juice.
6 egg white (L size, about 60g - 65 each egg)
90g caster sugar or fine sugar
1/2 tsp cream of tartar or 1 tsp lemon juice
Utensil :
8 inch round pan
METHOD:
- Preheat oven to 140 - 150C (top and bottom heat). Grease and line the base of baking pan with non-stick baking paper.
- Sift flour and baking powder in a bowl. Add in salt and keep aside.
- Separate egg whites from the yolks.
- Add in oil, pandan juice and milk to the egg yolks. Whisk until all well combined with a hand whisk.
- Add in sifted flour mixture in three batches. Mix until well incorporated. Set aside.
- Using a hand electric mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until firm peaks formed (when you turn your whisk upside down, the peaks will hold and curl over a bit).
- Gently fold the meringue into the egg and pandan batter with hand whisk in three batches. Change to spatula and fold gently until well incorporated.
- Knock the mixing bowl on the counter a few times to release any air bubbles.
- Pour the batter into the 2 prepared round pan. Skim the top with spatula gently while pouring to break the air bubbles.
- To prepare a water bath – Place the cake pans in a larger roasting pan, and pour warm water into the roasting pan until it comes up to a level of 1.5 cm – 2 cm.
- For my oven, I have to reduce the oven temperature to 130C. Bake in pre-heated oven at 130C for 60 minutes. Remove water bath then bake, increase to 140C and continue bake for another 15 minutes or until the top golden brown.
- Remove from the oven and immediately invert the cake pans. This will prevent the cakes from sinking. Let the cakes cool for 15 minutes before unmolding.
- To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper. Peel off baking paper from the base and place on a rack to cool completely for about an hour before icing the cakes.
Pandan Custard
INGREDIENTS:
500ml/g pandan juice
100g brown sugar (original recipe used 120g)
1/2 tsp salt
85g hoen kwee flour
10g agar agar powder
Utensil: 8 inch round pan
METHOD:
Pandan Custard:
- Pandan Juice - Blend 20 pandan leaves with 500ml/g of water, squeeze out the juice through a sieve. Leave the pandan juice in the fridge overnight. Pour away the top clear layer. Use the concentrate pandan extract in the bottom. Add more water to get 500ml. (I adapted this step from Jeannie Tay as this will remove the bitterness from the Pandan juice)
- In a big mixing bowl, mix brown sugar, salt, hoen kwee flour and agar-agar powder together.
- Slowly add in the pandan juice and mix well.
- Then add in the coconut milk and stir until well combined.
- Pour the mixture into a saucepan. Cook the mixture on low heat until slightly turned thick and enough to coat the back of spoon or spatula.
- Divide the pandan custard into 4 equal portions.
- Slice the cake horizontally into 3 equal slices. Trim off the side to make it even. (please do this step before preparing the pandan custard).
- Wet the 8 inch round pan with water and pour away the access water. But, do not dry it for easy removal later.
- Pour one portion of pandan custard into the cake pan. Place 1st slice of cake on top.
- Pour one portion of pandan custard and place 2nd slice of cake.
- Pour one portion of pandan custard and place 3rd slice of cake.
- Pour the last portion of custard on the cake and level it.
- Place the cake in refrigerator for several hours until it is firm enough to unmould or overnight. It is better to cover the cake with cling film if store overnight. Invert the cake on the plate or cake board. The base of the cake become the top. Decorate the cake as desired.
Hi,
ReplyDeleteWhich agar powder brand do you use? Can I use Japanese agar powder (I use it to make jelly moon cake).
Hi, I bought from mine from House of Ingredients or Bake with Yen. There is no brand on it as already repacked. I guess should be ok as long as it is agar agar powder.
DeleteCheers :)
Hi there, which pandan cotton cake recipe did you use? The one for the 6in pan or the 7in pan? Thank you!
ReplyDeleteHi, thank you for asking and clarification. Please use the 6inch pan. I just modified in my caption.
DeleteCheers :)
So it m’s not a 8inch cake pan that you bake this recipe in?
DeleteSorry, I am confused with the question. Please use one 8 inches round pan for this cake as per in the above picture and recipe. You also can make two 6 inches pandan cakes.
DeleteHope the above is cleared.
Sorry for the confusion.
Cheers :)
I have ready pandan extract, how many table spoon of it to get 500ml juice?
ReplyDeleteHi Jennifer,
DeleteI never used ready pandan extract. I extracted my own pandan paste or juice. I am not sure how the ready pandan extractly work. You have to experiment yourself. Sorry not able to answer your question.
Cheers :)
Hi there
ReplyDeleteIs the baking time for 8" cake same as 2x6" cake?
Hi, you can increase 5 - 10 minutes more. But, this is very depend on individual oven.
DeleteHi! First, I love the recipe :). I would like to make this cake for 20 people. If I use a 10" pan (I hope it will be enough), should I use 1 1/2 of the ingredients? And how long should I bake the cake? 10min more? Thank You for the answer:)
DeleteHi, thanks for interesting in this recipe. To be honest I never baked in 10" round pan. I think 1.5 of the ingredients should be ok. For baking time, please adjust accordingly to your oven as each oven behalf differently. I can't give you the exact answer for this.
DeleteCheers :)
* Blend 20 pandan leaves with 500ml/g of water, squeeze out the juice through a sieve. Leave the pandan juice in the fridge overnight. Pour away the top clear layer. Use the concentrate pandan extract in the bottom. Add more water to get 500ml. (I adapted this step from Jeannie Tay as this will remove the bitterness from the Pandan juice)
ReplyDeleteAm confused here. Does it mean, addition water to be added to concentrated pandan juice to make it 500mls the next day?
Hi, thank you for reading this recipe. You need total 500ml pandan juice to make the custard. When you pour away the top clear layer, you will get less than 500ml. So, you need to add more water to get 500ml.
DeleteCheers :)
Hi, is there a recipe for 8 inch round Pandan Chiffon Cake? Thank you.
ReplyDeleteHi, Thanks for asking. Please click on the link "Pandan Chiffon Cake Recipe" highlight in blue on the above post. Use the recipe for 2 X 6" round cakes to bake in 8" cake tin.
DeleteCheers :)
Hi, the cake looks very pretty!
ReplyDeletewould like to clarify so chiffon cake use 6’’ + assemble cake in a 8’’? Then there will be a 2’’ gap (5cm /2 = 2.5cm) around the cake which will be filled with the pandan custard?
Hi, thanks for asking. If you read carefully, the chiffon cake recipe is for two 6" round cakes. Use this recipe to bake in one 8" round pan.
DeleteI trimed off the sides of the cake, so the cake will be smaller than 7" after trimming.
I hope you get it now.
Cheers :)
Greetings from Germany: I made this wonderful cake yesterday and replaced the hoen kwee flour by corn starch since I couldnt get the hoen kwee flour here.
ReplyDeleteGreat and very yummy cake and thanks for the recipe!
Hi, You are most welcome :) Thanks for trying this recipe and your kind feedback. Great to know that it works with corn starch. I will suggest to others next time if people ask about the replacement for hoen kwee flour.
DeleteThanks for sharing and much appreciated.
Cheers :)
Thank you for this as I was about to ask what hoen kwoen flour is. I will use corn starch in the same amount then. Thanks again
DeleteHi. Thank you for sharing the great recipe!
ReplyDeleteI an using one 6" round pan, do I halve the quantity of all ingredients, including agar agar powder? Btw, is it difficult to remove the layered cake if using non-removable base pan? Need to line the base with parchment paper?
Hi, thanks for asking. Please cut down all the ingredients to half for 6 inch round pan. I guess your pan is 3 inch height?
DeleteFor the cake, please use 3 eggs recipe.
No need to line the base of the pan. Remember to wet the round pan with water and pour away the access water. But, do not dry it for easy removal later.
Cheers :)
Hi.
ReplyDeleteThank you for the quick reply. Yes, pan is 3" height. Will try the recipe this weekend, so excited 😆
Happy baking and good luck :)
DeleteHi,
ReplyDeleteThanks for sharing the recipe. I tried it yesterday by making into 2x6" pans. It's so yummy
Hi, thanks trying this recipe and your kind feedback. Did you use the same amount of ingredients for two 6" round pan?
DeleteCheers:)
Pour one portion of pandan custard and place 2nd slice of cake.
ReplyDeletePour one portion of pandan custard and place 3rd slice of cake.
Hi sis, Is this to be done immediatelly one by one, or have to wait after one slice by slice to mk it cold or hold?
Hi, thanks for asking. I done it immediately one by one.
DeleteCheers :)
When I place the cake layers and pour the custard the cake layers floats up. What am I doing wrong?
ReplyDeleteHi, Thanks for trying. Did you pour in too fast and at the side of the gap instead on top of the cake? Slowly and gently pour the custard on top of the cake and let the custard flow to the gap at the side.
DeleteOtherwise, you can try to put the cake tin in the freezer for a very short while to harden the custard before pouring the next layer. But, make sure the custard on the pot is still hot and not harden.
Cheers :)
Hello, I tried making this today and it turned out well. But it does taste bitter, and I thought I could have added more sugar. May I check if it’s intentional to make it less sweet? Or probably I have used dark brown sugar which affected the overall taste?
ReplyDeleteHi, thanks for trying and your feedback. I purposely cut down sugar. Most of my bakings are low sugar.. Please add more sugar if you prefer sweeter. Glad to hear that it turned out well.
DeleteCheers and stay safe :)
Hi, can I use custard powder instead of Hoong kweh powder? Also how long to cook for the custard?
ReplyDeleteHi, thanks for reading this post. To be honest, I have not tried custard powder in this cake. However, it should work the same. I think just replace the same amount and same method of cooking as above should work.
DeleteCheers :)
Thanks! Trying out now
DeleteGood luck. Most welcome :)
DeleteHi, may I know that were you using fresh coconut milk? If I use KARA coconut cream, do I need to dilute it with water? If yes, what is the perfect ratio?
ReplyDeleteThanks.
Hi, I've been wondering what did you used to decorate the cake with? I mean the white color one?
ReplyDeleteHi, I used desiccated coconut to decorate the cake.
DeleteCheers :)
Hi csn i use heavy cream instead of coconut milk
ReplyDeleteHi, thanks for your interest in this recipe. I have not tried with heavy cream. But, I think maybe too rich if heavy cream. Maybe with whole milk.
DeleteCheers :)