This is not new but it seems to be a very popular cake, so I am sharing the recipe again. I made this cake for my hubby’s good friend’s birthday and everyone just loves it. I think it’s combination of flavours that is familiar and comforting for us Malaysians. Pandan, gula Melaka and coconut just go together well!
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PANDAN COTTON CAKE
Yield: Two 7 inches round cakes
174g cake flour or all purposed flour
1/2 tsp double action baking powder or baking powder
½ tsp salt
8 egg yolks (large size)
106g vegetable oil
66g fresh milk
66g pandan juice (screw-pine leaves juice), very thick and concentrated juice.
8 egg white (large size)
106g caster sugar
1/2 tsp cream of tartar
- Preheat oven to 170C.
- Sift flour, salt and baking powder. Set aside.
- Combine fresh milk and pandan paste. Set aside.
- Heat corn oil in sauce pan over low heat then add in the shifted flour mixture and mix well. 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.
- 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).
- Mix 1/3 of meringue with yolk batter with a spatula. Add another 1/3 portion and fold gently. Then pour in balance of meringue. Fold gently using a spatula until well incorporated.
- Pour the batter into the 2 prepared round tin and tap tin lightly to remove air bubbles.
- Baked in water bath at 170C for 30 to 35 minutes. Then another 40 minutes at 150C.
- Remove from the oven and drop the pan at a height of 10 cm onto a table top. This will prevent cake from sinking.
- 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.
GULA MELAKA SWISS MERINGUE BUTTERCREAM
Gula Melaka Caramel:
100g gula melaka, crushed or chopped
4 pandan leaves, tied a knot
50ml of water
Swiss Meringue Buttercream:
6 large egg whites
160g caster sugar
300g butter, room temperature
1/2 tsp vanilla extract
1/2 tsp salt
To prepare Gula Melaka Caramel:
- Combine gula melaka, pandan leave and water in a saucepan and bring to boil over medium heat. Keep on stiring until all the sugar has melted and reduce slightly. Remove from heat, strain & discard the pandan leaves. Keep aside to cool. The syrup will thicken as it cools.
To prepare Swiss Meringue Buttercream:
- Cut the butter into cubes. Set aside to room temperature.
- 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.
- 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.
- Turn down the speed and add in the butter cube gradually then turn to high speed. Beat until the mixture comes together. At one stage, it will look as it is curdled. But, keep going and it will combine into a smooth buttercream. You may change to Paddle attachment. But, I did not.
- Add in salt and vanilla extract until well incorporated.
- Turn down the speed and in gula melaka one teaspoon at a time. Scrap the bowl with spatula and beat until all well combined. I used all the gula melaka caramel. You are not required to use all the gula melaka caramel.
TO ASSEMBLE THE CAKE
Dried coconut flakes
Tools: Cake board, cake turntable, off-set spatula, icing smoother, piping bags, round tip nozzle and swirls nozzle.
- Cut the dome off from the cake if necessary and place on a cake board. Place the cake on turntable. Spread a layer of Gula Melaka Swiss Meringue Buttercream (GSMB) 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.
- Place GSMB in a piping bag fitted with a plain round tip.
- Pipe rings around the cake starting from the bottom till the top.
- Once finished piping, use an off-set spatula to smooth the top. Then smooth the excess icing at side of the cake too.
- 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.
- Smooth the top again with the same off-set spatula until even.
- Sprinkle whole cake with coconut flakes and pipe swirls.