Wednesday, October 13, 2021

Pandan Kaya Pocket Cake


55g       egg yolk
10g       caster sugar
1/4tsp   salt
15g       veg. oil
20g       coconut milk/ milk
1/4tsp   pandan paste
40g       cake flour
25g       corn flour
1/4tsp   baking powder

90g       egg white
35g       caster sugar
1/4tsp   cream of tartar

adequate kaya

1. Prepare 2pcs 28cm x 35cm baking paper.
2. Draw 8 circle about 8cm in diameter on each of the baking paper, allow spacing in between circles. (You may draw circles directly on parchment paper instead.)
3. Place prepared baking paper on a 11" x 14" baking tray, lined parchment paper over it and set aside.
4. Preheat oven to 180C.
5. Sift cake flour, corn flour and baking powder together, set aside.
6. With a hand whisk, whisk egg yolk, sugar and salt together till blended.
7. Add in oil, pandan paste and coconut milk, whisk till blended.
8. Add in flour and stir till batter is smooth.
9. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
10.Gradually add in sugar and whisk till very stiff peaks form but not dry.
11.Fold in 1/3 of the meringue into egg yolk batter until blended.
12.Pour egg yolk batter into meringue and mix till well blended.
13.Pour batter into piping bag.
14.Pipe batter in center of each circle and allow batter slowly spread within the ring.
15.Used toothpick to burst air bubbles in cake batter.
16.Bake in preheated oven for 12mins.
17.Place balance cake batter in fridge, repeat step no.14 and 15 after first tray is baked.
18.Remove tray from oven and cool on wire rack.
19.With a palette knife slowly remove cake from parchment paper.
20.Spread cake with kaya, fold it up and served.