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See all pandamartsPerfectly Delicious Pandan Layer Cake Recipe
Relive your childhood memories with our pandan layer cake recipe. A beautifully layered cake, you can enjoy a combination of soft and fluffy pandan sponge cake layered between delicious pandan custard filling. Follow our simple instructions to bake this delightful traditional Indonesian delicacy.
Meal: Breakfast, Brunch
Cuisine: Indonesian
Preparation time:
Cooking time:
Total time:
Yield: 8 servings
Ingredients
For the Sponge Cake:
- 5 egg whites
- A pinch of salt
- 5 egg yolks
- 170g castor sugar
- ½ tsp vanilla essence
- 150g self-raising flour, sifted
For the Pandan Filling:
- 250ml water
- 370ml coconut milk
- ¼ tsp pandan paste
- 50g castor sugar
- 85g hoen kwe flour
For the Decoration:
- 50g freshly whipped cream
- Some desiccated coconut
- Some green cherries
Equipment
- 1 21cm round spring-form pan
- Parchment paper
- 2 bowls
- 1 whisk
- 1 large metal spoon
- 1 non-stick saucepan
- 1 spatula
Directions
- Grease the sides with butter and cover the base of the spring-form pan with parchment paper.
- In a bowl, whisk egg whites with salt. Slowly add half the sugar until the egg white is stiff but not dry.
- Mix the egg yolks with sugar and vanilla essence in another bowl.
- Mix the egg yolk and egg white, then fold in the flour with the spoon.
- Pour the batter into the greased pan and bake for 20 minutes at 175°C. Remove the cake out of the oven and set it aside to cool. Slice it into four thin layers.
- Combine the water, coconut milk, pandan paste, castor sugar and hoen kwe flour in a saucepan. Stir continuously on low heat to form the custard filling and remove when thick.
- Place a layer of the sponge cake on the cake pan. Pour a layer of custard filling over the cake. Repeat. Spread a layer of custard on the top of the cake and leave to set.
- Remove the cake from the pan and spread a layer of whipped cream on the top and the sides of the cake.
- Decorate the cake with desiccated coconut and cherries. Chill the cake before slicing.
How to Make an Authentic Pandan Layer Cake
You can replace the store-bought pandan filling in our pandan layer cake recipe with fresh pandan leaves for a more authentic flavour. Here's what you can do:
- Cut 10 pandan leaves into small pieces. Blend the leaves with 270g coconut milk and 80g water. Add 90g hoen kwe flour and whisk to combine.
- Mix 660g water, 125g sugar, 1/4 teaspoon salt, and 1 ½ teaspoon agar agar powder in a saucepan. Add butter and stir on low heat.
- Stir in the pandan mixture when the agar agar mixture is cool. Cook again on low heat until thick.