Pandan Cotton Cake with Ombre Swiss Meringue Buttercream

Wednesday, 19 July 2017




This birthday cake was ordered by a young mummy for her lovely daughter’s 5th Birthday.  Thank you to her for having the confidence to order it even though she doesn’t know me personally.  She messaged me later that her daughter was jumping up and down with delight when she saw her cake and that the whole family loved it.  I am so encouraged to hear this positive feedback.

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.





PANDAN COTTON CAKE


Yields:  Two 7 inch of round cakes (to make 2 layers of cake)

Ingredients:

174g cake flour or all purposed flour
½ tsp double action baking powder
½ tsp salt

8 egg yolks
66g fresh full cream milk
106g corn oil or any vegetable oil
66g concentrate homemade pandan juice (screw-pine leaves paste)

8 egg white
106g caster sugar
½ tsp cream of tartar

Utensil : Two 7 inch round pans, greased the sides and line the bottom

Method:

1.  Preheat oven to 170C.

2.  Shift flour, salt and baking powder. Set aside.

3.  Combine fresh milk and pandan paste. Set aside.

4.  Heat corn oil in sauce pan over low heat then add in the shifted flour mixture and mix well. 

5.  Remove from heat and transfer to a mixing bowl. Then add in milk and pandan mixture, mix with spatula until all incorporated. Gradually add in the egg yolk, stirring with a spatula or hand whisk until smooth. Set aside.

6.  Using an 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 (firm peaks is between soft peaks and stiff peaks).

7.  Mix 1/3 of meringue with yolk batter with a spatula. Add another 1/3 portion and fold gently. 

8.  Then pour in balance of meringue. Fold gently using a spatula until well incorporated.

9.  Pour the batter into the 2 prepared round tin and tap tin lightly to remove air bubbles.

10.  Baked in water bath at 170C for 30 to 35 minutes. Then another 40 minutes at 150C.

11.  Remove from the oven and drop the pan at a height of 10 cm onto a table top. This will prevent cake from sinking.

12.  Unmould as soon as you can. 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 re-invert onto a rack to cool.


SWISS MERINGUE BUTTERCREAM

Ingredients:

6 large egg whites
160g caster sugar
300g butter, room temperature
½  tsp vanilla extract
½  tsp salt

Method:

1.  Cut the butter into cubes. Set aside to room temperature.

2.  Combine egg white and sugar in a heat-proof bowl over a pot of simmering water. Make sure the base of the bowl is not touching the water. Whisk with hand whisk until the sugar is dissolved. Rub between your fingers to check if there is any unmelted sugar.

3.  Transfer the egg white mixture to a bowl of mixer. With Whisk attachment, beat over high speed until stiff peaks and the mixture has cooled to room temperature. If the meringue still warm, you may put in the fridge to speed up the process.

4.  Turn down the speed and add in the butter cube gradually then turn to high speed. Beat until the mixture comes together. You may change to Paddle attachment. But, I did not.

5.  Add in salt and vanilla extract until well incorporated.


TO ASSEMBLE THE CAKE

Ingredients:

Ameri Food Coloring – Deep Pink & Soft Pink
Edible pearls
Heart shape fondant

Tools:  Cake board, cake turntable, off-set spatula, icing smoother, piping bags and round tip nozzle.

Method:

1.  Cut the dome off from the cake if necessary and place on a cake board. Place the cake on turntable.  Spread a layer of Swiss Meringue Buttercream (SMB) on top of the cake. Then stake the second cake on top. Crumb coat the entire cake and leave in the fridge for 10 to 15 minutes.

2.  To make SMB into ombre colors - Divide the balance of buttercream to three portions.  Tint buttercream to 3 difference shades of pink (light to darkest).  The lightest pink should have more buttercream as it needs to cover the top as well.

3.  Place darkest shade of pink buttercream in a piping bag fitted with a plain round tip.

4.  Pipe rings around the cake starting from the bottom around 2 rings for each color.

5.  Change to light shade of pink and pipe another two rings.

6.  Then very light shade of pink for the last two rings and top.

7.  Once finished piping all colors, use an off-set spatula to smooth the top.  Then smooth the excess icing at side of the cake too.

8.  Even out the icing at the side with an icing smoother by placing the smoother lightly on the cake with bottom touching the turntable and spin the turntable around.  Repeat few times until the icing is smooth and even.

9.  Smooth the top again with the same off-set spatula until even.

10. You may create the ribbon effect by holding the tip of the spatula sideways against the icing and start from the bottom. Press gently and spin the turntable while dragging the spatula until finish the side of the cake.

11. You may decorate with any edible pearls as you wish.

4 comments:

  1. Hi... if I'm using pandan essence to replace the 66g of pandan juice, should the juice be replaced with milk instead? Tx!

    ReplyDelete
    Replies
    1. Hi Tammy,
      Sorry for late response. Yes, you may replace pandan juice with milk if you are using pandan essence. Thanks

      Delete
  2. Hi...if I'm using pandan essence should I replace the 66g of pandan juice with milk or just leave it out? Tx

    ReplyDelete
  3. Hi Yeanly
    If I'm using pandan essence, how should I replace the 66g pandan juice?
    Need to sub it with milk instead?

    ReplyDelete