Pandan Cotton Cake with Gula Melaka Swiss Meringue Buttercream

by - July 19, 2017






Pandan Cotton Cake with Gula Melaka Swiss Meringue Buttercream!  In fact, it is Pandan Sponge Cake:)

My husband told me this is the best cake I have made so far. I am a person who normally does not eat the icing on cake. However, this buttercream is an exception - I would eat it because it is so delicious.

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 RECIPE


Adapted from Butter, Flour and Me with some modifications and followed the method of Jeannie Tay's Pandan Sponge Cake.


Two 6" Inch Round Cakes Recipe

Ingredients:
130g cake flour or all purposed flour
½ tsp double action baking powder
½ tsp salt

6 egg yolks
80g corn oil
50g fresh milk
50g homemade pandan juice (screw-pine leaves juice), very thick and concentrated juice.

6 egg white
70g caster sugar
¼ tsp cream of tartar

Utensil : Two 5 inch round pans, greased the sides and line the bottom  (The original recipe required a 6 inch round pan. However, I did not have 6 inch round pans so I made them in 5 inch pan and my cake mix over flowed when baking)


Two 7" Round Cakes Recipe

Ingredients:
174g cake flour or all purposed flour
½ tsp double action baking powder
½ tsp salt
8 egg yolks
106g corn oil
66g fresh milk
66g homemade pandan juice (screw-pine leaves juice), very thick and concentrated juice.

8 egg white
106g caster sugar
1/2 tsp cream of tartar

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 until it bubbles, swift off the 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.
  5. 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).
  6. Mix 1/3 of meringue with yolk batter with a spatula. Add another 1/3 portion and fold gently. 
  7. Then pour in balance of meringue. Fold gently using a spatula until well incorporated.
  8. Pour the batter into the 2 prepared round tin and tap tin lightly to remove air bubbles.
  9. Baked in water bath at 170C for 30 to 35 minutes. Then another 40 minutes at 150C.
  10. Remove from the oven and drop the pan at a height of 10 cm onto a table top. This will prevent cake from sinking.
  11. 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.
Note:  
Add flour in heated oil is called Cooked Dough or Tang Mian method. The cooked flour will make the cake more softer. However, it is fine if you want to omit this step.


GULA MELAKA SWISS MERINGUE BUTTERCREAM RECIPE


Adapted from The Domestic Goddess Wannabe and Dreamer Loft with some modifications.

Ingredients:

Gula Melaka Caramel:
50g gula melaka, crushed or chopped
2 pandan leaves, tied a knot
1/8 cup (25 ml) of water

Swiss Meringue Buttercream:
3 large egg whites
80g caster sugar
150g butter, room temperature
¼ tsp vanilla extract
¼ tsp salt

Method:

To prepare Gula Melaka Caramel:
  1. Combine gula melaka, pandan leave and water in a saucepan and bring to boil over medium heat. 
  2. 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:
  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.  Let it cool to room temperature before adding butter, this will prevent the butter from melting. To speed up the process, you may leave the meringue in refrigerator.
  4. At low speed, add in the butter cube gradually then turn to high speed. Beat until the mixture comes together. Scrap the bowl if necessary.  At one stage, it will look curdled, but keep on beating until it combines into a smooth buttercream. 
  5. Add in salt and vanilla extract until well incorporated.
  6. 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.

To Assemble the cake:
  1. Cut the dome off from the cake and place on a cake board. Spread a layer of Gula Melaka Swiss Meringue Buttercream (GMSMB) on top of the cake. Then stake the second cake on top. 
  2. Coat the entire cake with GMSMB. Sprinkle some chopped roasted cashew nuts on top of the cake and pipe swirls.

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19 comments

  1. Great recipe! Can u share how did u make the concentrated pandan juice? Thanks!

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for dropping by. Please refer to my Onde Onde Cake recipe link below for how to make Pandan Juice method.

      http://www.bakewithpaws.com/2017/09/onde-onde-cake.html

      Cheers & happy baking:)

      Delete
  2. Hi, can this be turned to a naked cake? So tempted to make your cake for mother's day!

    ReplyDelete
    Replies
    1. Hi, thanks for dropping by. I am really sorry for late response.

      Sure! Of course. You may decorate any style you prefer.

      Cheers & happy baking:)

      Delete
  3. Hi, thanks for sharing your recipes I cannot wait to try this!!
    Will this cake taste airy and light like chiffon cake or will it be more of dense but moist sponge/butter cake?

    Thank you!!

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for dropping by. It is a chiffon cake recipe. But, it is baked in normal tin. So the texture will be slightly dense if compare with chiffon cake baked in tube tin.

      Cheers & happy baking :)

      Delete
    2. Hi thank you so much for letting me know! I am still an amateur baker but love to learn more about cakes. I didn't know baking the similar recipe in different pans would result in different texture! but that's great to know!! Thank you! Would you also recommend using regular Buttercream for the frosting? instead of swiss meringue?

      Thank you!!

      Delete
    3. You are most welcome :) The texture is only slightly different. I would highly recommend Swiss Meringue Buttercream because it is smoother and less sweeter.
      Happy baking....

      Delete
  4. I made this cake today and everyone loved it. Cake was light and full of pandan flavour while the buttercream was light and buttery. However, I probably heated up the oil too much and ended up burning the flour. I tried again without heating the oil and it came out great :) thanks for the wonderful recipe.

    ReplyDelete
    Replies
    1. Hi there, You are most welcome... Great to hear that you like it and thank you for trying this recipe. Yes, you should omit the cooked flour method if you are not comfortable.

      Cheers :)

      Delete
  5. May I know the reason why u heat the oil first before u mix into the flour? Does it result in a better cake texture?

    ReplyDelete
    Replies
    1. Hi Jackie,

      Thank you for asking. This is called Cooked Dough or Tang Mian method. The cooked flour will make the cake more softer. However, it is ok if you want to omit this step.

      Cheers & happy baking :)

      Delete
    2. Thank you for your reply. I will give it a try.

      Delete
  6. I have just baked the cake .The texture is so fine n cottony. So good. Thank you for sharing this recipe with us.

    ReplyDelete
    Replies
    1. Thank you, Jackie for the update. I am glad that you like it. You are most welcome :)

      Delete
  7. Hi! Looks amazing. How do you prepare the pan? Do you grease or use parchment paper?

    ReplyDelete
    Replies
    1. Thank you, Surya for dropping by. I lined the base of the pan with parchment paper and grease the side.

      Cheers & happy baking :)

      Delete
  8. My butter cream curdled after adding butter. I gave up on the cream. any tips. Butter was room temperature. It was fine for a while but eventually curdled. Sigh

    ReplyDelete
    Replies
    1. Hi Suzanna,

      Thank you for your question. It is normal it will look curdled at one stage, but you have to keep on beating until it combines into a smooth buttercream. It may take for a while.
      It could be also your meringue still warm. You need to wait until the meringue back to room temperature. You may leave the meringue in the fridge for 5 to 10 minutes to speed up the process.

      Cheers:)

      Delete