Pandan Cake with Gula Melaka Buttercream

by - July 19, 2017

Pandan Cake with Gula Melaka Buttercream

Pandan Cake with Gula Melaka Buttercream

Pandan Cake with Gula Melaka Buttercream


Finally after a lot of experimenting, I am comfortable to share an improved recipe of my Pandan Kaw-Kaw Chiffon Cake. I call it the Pandan Kaw-Kaw Chiffon Cake it is because I used very thick and concentrated pandan juice.  Kaw-Kaw means thick/concentrate in Hokkien dialect.

I have been struggling to bake a nice Pandan Cake after changing to a new oven. Unlike the one I used to bake, the cake either cracks or collapses due to a too high or low temperature which is very hard to adjust with this new oven. 

It finally worked (still with few tiny crack lines) after using this basic chiffon cake recipe given by my girlfriend, Mandy. No scalding of the flour, less liquid amount, baked with or without water bath   If you prefer very moist and soft texture, please use a water bath, otherwise just dry bake like the traditional chiffon cake.

I have another Onde Onde Cake recipe that you may like to try too.

I would suggest you read the following notes especially if you are don't bake often.

MERINGUE

Meringue plays a very important role in Chiffon Cake.  Over beating meringue may cause the cake to crack, while under beating will cause the cake to collapse or it may not rise much.

Use room temperature egg whites, this will yield more volume.  Cold egg whites will not whip well.  It is easier to separate your eggs when they are still cold, then leave the egg whites aside to come to room temperature. 

Make sure your bowl is clean and there is no any trace of egg yolk or fat.  Fat will interfere with the formation of meringue.

Use cream of tartar to stabilise the whipped meringue.  Cream of tartar is acidic and can be replaced with lemon juice or white vinegar. The replacement ratio is 1:2.  If your recipe asks for 1/4 tsp of cream of tartar, then replace with 1/2 tsp lemon juice.

Sources from herehere and here

Stages of Meringue:

Soft Peak – The meringue is soft and unable to hold its form, it will drip after you turn your whisk upside down.  You will see the ribbon lines, but it disappears the moment you stop whisking. 
 
Firm Peak – The peak will hold and fold back slightly when you turn your whisk upside down.  The meringue is glossy and the ribbon lines stay. This is the stage we look for if you do not want your cake to crack. 

Stiff Peak – The peak will hold straight and doesn’t fold back when you turn the whisk upside down.  The meringue is very glossy and thick too.  Most chiffon cake recipes will prescribe this stage but the cake will easily crack when baking.  However, if you don’t mind the cake cracking then it is fine. It doesn’t affect how the cake tastes.

Over-beating – The meringue looks grainy, broken and dull. We do not want this stage in baking as you will not be able to fold it into the flour batter nicely.

OVEN TEMPERATURE AND BAKING TIME

Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven. 

It would be good to use an oven thermometer when baking. This will help you understand and know the actual temperature you are baking at. The actual temperature in the oven may not be the same as the oven’s setting.  Leave the thermometer on the same rack where you place your baking. 

I usually bake cakes with top and bottom heats setting.  I don’t encourage baking cakes with fan-forced mode as this setting uses a fan to circulate the hot air for quick baking or cooking at high temperature and may result in cracks on the cake.  However, if fan mode is used, it is recommended to reduce the temperature setting by about 20C if using a fan-forced mode.

WATER BATH vs DRY BAKE

For a water bath, the cake pan sits within another pan filled with a little water. Place the cake pan within a larger pan and pour hot water into the outer pan until it comes up to a level of 1.5cm – 2 cm.  Place the whole thing in oven and bake. 

The benefit of water bath is that it will moderate the baking temperature and prevent the cakes from cracking.  The cake texture will be very moist too.  

Chiffon cake baked without a water bath is more brown and crumbly.  Some may prefer this texture. Please make your own choice between water bath or dry bake. This is a very individual personal preference.  

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.



Recipe - Pandan Chiffon Cake


Yields: Two 6" Inch Round Cakes 

INGREDIENTS:
110g cake flour or all purposed flour
½ tsp double action baking powder 
½ tsp salt

6 egg yolks (L size, about 60g - 65 each egg)
54g corn oil or any vegetable oil
20g fresh milk
52g homemade pandan juice (screw-pine leaves juice), very thick and concentrated juice.

6 egg white (L size, about 60g - 65 each egg)
90g caster sugar or fine sugar
1/2 tsp cream of tartar or 1 tsp lemon juice

Utensil : 
6 inch round pan X 2 units

METHOD:
  1. Preheat oven to 150C (top and bottom heat).  Grease and line the base of baking pan with non-stick baking paper.
  2. Sift flour and baking powder in a bowl.  Add in salt and keep aside.
  3. Separate egg whites from the yolks.
  4. Add in oil, pandan juice and milk to the egg yolks.  Whisk until all well combined with a hand whisk.
  5. Add in sifted flour mixture in three batches.  Mix until well incorporated. Set aside.
  6. Using a hand 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 (when you turn your whisk upside down, the peaks will hold and curl over a bit). 
  7. Gently fold the meringue into the egg and pandan batter with hand whisk in three batches.  Change to spatula and fold gently until well incorporated.
  8. Knock the mixing bowl on the counter a few times to release any air bubbles.
  9. Pour the batter into the 2 prepared round pan.  Skim the top with spatula gently while pouring to break the air bubbles.
  10. To prepare a water bath – Place the cake pans in a larger roasting pan, and pour hot water into the roasting pan until it comes up to a level of 1.5 cm – 2 cm.
  11. For my oven, I have to reduce the oven temperature to 140C.  Bake in pre-heated oven at 140C for 60 minutes, then 150C for 10 minutes and 170C for another 20 minutes.  
  12. Remove from the oven and immediately invert the cake pans. This will prevent the cakes from sinking.  Let the cakes cool for 15 minutes before unmolding. 
  13. 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 place on a rack to cool completely for about an hour before icing the cakes.
Notes:

Please note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. It may not work for your oven. Every oven behaves a little differently, so please adjust accordingly for your oven.

Other recommended methods:
  1. 170C (top and bottom heat) for 90 minutes - water bath.
  2. 150C (top and bottom heat) for 60 minutes - dry bake.

Recipe - Gula Melaka Swiss Meringue Buttercream

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

INGREDIENTS:

Gula Melaka Syrup:
100g gula melaka, crushed or chopped
4 pandan leaves, tied a knot
1/4 cup (50g or ml) of water

Swiss Meringue Buttercream:
6 large egg whites
160g caster sugar
300g butter, room temperature
1/2 tsp vanilla extract
¼ tsp salt

METHOD:

To prepare Gula Melaka Syrup:
  1. Combine gula melaka, pandan leave and water in a saucepan.
  2. Boil over low medium heat until all the sugar has melted and reduce slightly. 
  3. Remove from heat, discard the pandan leaves and strain. Keep aside to cool completely before using. The syrup will thicken as it cools.
To prepare Gula Melaka Swiss Meringue Buttercream (GMSMB)
  1. Cut the butter into cubes. Set aside to come 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 into the bowl of a stand 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 for 5 – 10 minutes.
  4. Add in half of the butter.  Turn on to low speed and add in the balance of butter cube gradually then turn to high speed. Beat until the mixture comes together. Change to paddle attachment. At one stage, it will look curdled, but keep on beating until it combines into a smooth buttercream. Scrap the bowl if necessary. 
  5. Add in salt and vanilla extract and beat until well incorporated.
  6. Add in Gula Melaka Syrup a little at a time. You do not have to use all the Gula Melaka Syrup.  I only used 5 tablespoons in total.  Scrap the bowl with spatula and beat until all well combined.
  7. The buttercream is ready.  If the buttercream is too soft, put it in the fridge for few minutes to firm up before piping.

To Assemble Cake

Ingredients:
Dried coconut flakes (I used Hawaii Dried Coconut Flakes)

Tools:  
Cake board, cake turntable, non-slip mat, icing spatulas, cake icing smoother,  dough scraper, piping bags, round tip nozzle and 6B nozzle.

METHOD:
  1. Cut the dome top off and slice the cakes horizontally into half.  
  2. Place the cake board on a turntable.  Spread some buttercream on the cake board. Place a layer of cake on top. Spread a layer of  buttercream on top of the cake, then stake the second layer of cake on top, repeat until finish all the cakes.
  3. Touch up any unevenness on the sides of the cake with some buttercream. 
  4. Fit the a piping bag with a plain round tip and fill up with buttercream.
  5. Pipe rings around the cake starting from the bottom to the top.
  6. Once finished piping, use an off-set spatula to smooth the top.
  7. Even out the icing 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.
  8. Smooth the top again with the an off-set spatula until even.
  9. Fit another piping bag with 6B nozzle and fill with the balance of buttercream.  Pipe swirls on top and sprinkle with coconut flakes

======================================================================================


Square Pandan Cake with Gula Melaka Buttercream

Pandan Cake with Gula Melaka Buttercream

Pandan Cake with Gula Melaka Buttercream


Recipe - Pandan Cake 

Yields:  7 inch square cake

INGREDIENTS:

90g cake flour or all purposed flour
½ tsp double action baking powder 
1/4 tsp salt

5 egg yolks (L size, about 60g - 65 each egg)
45g corn oil or any vegetable oil
15g fresh milk
45g homemade pandan juice (screw-pine leaves juice), very thick and concentrated juice.

5 egg white (L size, about 60g - 65 each egg)
75g caster sugar or fine sugar  (I used fine brown sugar)
1/4 tsp cream of tartar or 1 tsp lemon juice

Utensil : 
7 inch square pan

Same method except baking. 
  1. Preheat oven to 150C (top and bottom heat).  
  2. To prepare a water bath – Place the cake pan in a pan slightly bigger before placing in a larger roasting pan, and pour hot water into the roasting pan until it comes up to a level of 1.5 cm – 2 cm.
  3. For my oven, I have to reduce the oven temperature to 140C.  Bake in pre-heated oven at 140C for 30 minutes, then 150C for 30 minutes and 170C for another 20 minutes.  

Recipe - Gula Melaka Swiss Meringue Buttercream

INGREDIENTS:

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

Swiss Meringue Buttercream:
5 large egg whites
133g caster sugar
250g butter, room temperature
1/4tsp vanilla extract
¼ tsp salt

Same method for preparing.

To Assemble Cake

Ingredients:
Dried coconut flakes (I used Hawaii Dried Coconut Flakes)

Tools:  
Cake board, cake turntable, non-slip mat, icing spatulas, cake icing smoother,  dough scraper, piping bags, round tip nozzle and 6B nozzle.

METHOD:
  1. Cut the dome top off and slice the cake horizontally into 3.
  2. Fit the a piping bag with a plain round tip and fill up with buttercream.
  3. Place the cake board on a turntable.  Pipe a layer of cake on top. Use an off-set spatula to smooth it. Then stake the second layer of cake on top, repeat until finish all the cakes.
  4. Once finished all the cakes, smooth the top with the an off-set spatula until even.
  5. Place the cake in the fridge for about 10 minutes to set the buttercream. 
  6. Use a knife to trim and straighten the edges.
  7. Fit another piping bag with 6B nozzle and fill with the balance of buttercream.  Pipe swirls on top and sprinkle with coconut flakes.


======================================================================================


Archieved Recipe







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.

Recipe - Pandan Cotton Cake

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:
100g cake flour or all purposed flour
½ tsp double action baking powder (optional)
½ tsp salt

6 egg yolks
70g corn oil or any vegetable 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:
135g cake flour or all purposed flour
½ tsp double action baking powder (optional)
½ tsp salt
8 egg yolks
94g corn oil or any vegetable oil
66g fresh milk
66g homemade concentrated pandan juice (screw-pine leaves juice)

8 egg white
100g 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. Fold in the meringue into the egg and pandan batter with spatula in 3 batches.  Fold gently until well incorporated.
  7. Pour the batter into the 2 prepared round pan.  Skin the top gently with spatula while pouring to break the air bubbles.
  8. Baked in water bath at 170C for 30 to 35 minutes. Then another 40 minutes at 150C.
  9. Remove from the oven and immediately invert the cake pans. This will prevent cake from sinking.  Let the cake cool for 15 minutes.
  10. 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 place on 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.


Recipe:  Gula Melaka Swiss Meringue Buttercream


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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93 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
  9. Hi, I your cake looks amazing. I would like to make it into cupcakes. Will it make any difference to the texture of the cake? And 1 more thing...if I omit the cream of tartar, will it be a problem?

    I'm sorry that I have so many questions 😂😂 I'm still new at all this baking thingy 😅😅

    ReplyDelete
    Replies
    1. Hi Najah,

      No worry! Thanks for your questions.. Yes, you can make into cupcakes. But, you need to cut down the baking time. Around 20 mins or until the skewer come out clean..

      Cream of tartar is to make the Meringue stable. Your meringue will break apart. You can replace with 1/2 tsp of lemon juice or white vinegar if you don’t want to use cream of tartar..

      Cheers and happy baking 😊

      Delete
  10. Hi Yeanley,

    Thanks so much for your reply. Really appreciate it.

    Definitely gonna give it a try and will update you the outcomes 😄

    ReplyDelete
    Replies
    1. You are most welcome, Najah!
      Happy baking.... :)

      Delete
    2. Hi Yeanley,

      I've tried your recipe and it comes out wonderful. My family and friends loved it. It really was soft & cottony 😍😍😍

      I tried both as cupcakes & cake and both turns out wonderful 😁😁

      Delete
    3. Hi Najah,

      Thank you for the updates. I am happy to hear that your family and friends like it. You are good baker too..

      Cheers :)

      Delete
  11. Hi! My cakes always shrink when I reduce the temperature from 170 to 150. Do you what's the problem?

    ReplyDelete
    Replies
    1. Hi Mendy,

      Thank you for your question and trying this recipe. It could be your oven is not hot enough and the inside the cake still raw. All the ovens behave differently. In this case, please try not reduce the temperature and see what happen. Remember, please do not open the oven door too, the temperature may drop.

      Cheers and I hope this help.

      Delete
  12. Hi Yeanley,
    I noticed that you baked it in 2 6-inch round pan. May I know is it possible to bake it in one 8-inch or one 9-inch round pan? Please advise. Thanks.

    ReplyDelete
    Replies
    1. Hi Samantha,

      Thank you for dropping by. Yes, you can use this recipe to bake in one 8 inch round pan. You also can reduce to 5 eggs recipe as follows:

      Ingredients:
      105g cake flour or all purposed flour
      ½ tsp double action baking powder
      1/4tsp salt

      5 egg yolks
      65g corn oil
      42g fresh milk
      42g homemade pandan juice (screw-pine leaves juice), very thick and concentrated juice.

      5 egg white
      60g caster sugar
      1/4 tsp cream of tartar

      Cheers and happy baking :)

      Delete
    2. Hi Yeanley, if I follow the 5 eggs recipe, baked in 8 inch round pan, do I have to increase the baking time?

      Delete
    3. Hi Evelyn, Thank you for asking. You do not need to increase the baking time. But, the temperature and time is just a guideline. Please monitar closely your cake while baking and adjust accordingly to your oven. Every oven behaves differently.

      Cheers :)

      Delete
  13. For the meringue buttercream, can i use margarine instead of butter?

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for asking. I guess you can. But, I never used margarine because I usually avoid process trans fat like margarine.

      Cheers :)

      Delete
  14. HiYeanley,
    I tried ur recipe but I failed at the step after adding in yolk to the flour batter. the batter still remain like paste texture after adding in yolk and when I add in meringue, I could not mix both together. end up the cake is very lumpy. I think the texture of the batter after adding in yolk should be watery? or did I missed any steps?

    ReplyDelete
    Replies
    1. Hi Careen,

      Thank you for trying this recipe. It could be due to some flour absorb more water. The texture should be slightly runny like picture 3. In this case, please reduce the flour and adjust the oil as follows:

      Two 6" Inch Round Cakes Recipe:
      100g cake flour or plain flour
      70g veg. oil

      Two 7" Round Cakes Recipe:
      135g cake flour or plain flour
      95g vege. oil

      I hope this will work for you.

      Thanks

      Delete
  15. Hi Yeanley,

    My cake deflates. Could it be I line both bottom and the side with parchment paper?
    Thank you in advance.

    ReplyDelete
    Replies
    1. Hi Yuenten,

      Please line the base of pan only and not the side. If your cake shrink a lot, please use another method. Immediately invert the cake after removing from oven. Unmould the cake after 15 to 20 minutes.

      I hope it will help.

      Cheers :)

      Delete
  16. Thank you for your advice. I will try again.

    ReplyDelete
    Replies
    1. You are most welcome...Good luck and happy baking :)

      Delete
  17. Hi is there a substitute for double action baking powder?

    ReplyDelete
    Replies
    1. Hi there,

      You may omit double action baking powder or baking powder if you don't have. Lately, I have been baking without adding it. The cakes rise nicely too.

      Cheers :)

      Delete
  18. Hi is there a substitute for double action baking powder? Do you check the temperature of the egg whites for the SMBC?

    ReplyDelete
    Replies
    1. Hi, I didn't check the temperature. But, you need to use your fingers to check any unmelted sugar and it is warm and not hot.

      Thanks:)

      Delete
  19. I tried this recipe. It doesnt match to my expectation. The method was so hard but the outcome is not what i expected. I think there are many other simple recipe for pandan gula melaka.

    ReplyDelete
    Replies
    1. Thank you for your comment. I hope you will find other recipes that suitable for you.

      Delete
  20. Hi, read many good reviews about your recipe and im keen to bake it! however, i would like to check. is it necessary to use corn oil? can i substitute it with rice oil? will there be a texture difference? thank you :)

    and what cream of tar tar brand are you using?

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for interest. You can use any vegetable oil. I don't think there is any different in texture. I used coconut oil, olive oil or canola oil sometimes.
      For cream of tartar, there is no brand on the packing, I got it from House of Ingredients.

      Cheers and happy baking. Hope you will like it too.

      Delete
  21. hi there, i looked at your receipes of both your chiffon cake and cotton cake. the ingredients and methods look similar. however why do you let the chiffon cake cool completely in the pan before removing while you suggest to remove the cake immediately from the pan with the cotton cake?

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for your question.

      Actually chiffon cake and sponge cake recipe are quite similar. From what I know,, chiffon cake bake in tube tin and sponge cake bake in normal round tin. I called it cotton because it is cooked dough method and I found it very soft like cotton. Anyhow, just a name.

      There are few methods of cooling down. For this cotton cake (sponge cake), you can also invert the cake and let it cool completely before removing the cake tin. Please try few methods and stick to the method that it works for you.

      After so many bakings of sponge cake, I find the inverting method and let it cool completely before removing cake tin work better for me.

      I hope it helps.

      Thanks and happy baking :)

      Delete
  22. Hi! I tried out this recipe and it is amazing!! The cake is so soft :)
    I have one question though - is it possible to put the buttercream and everything on, and place it in the fridge the night before? I'm taking it with me on a 3 hour travel.

    Thank you once again
    Jolynn x

    ReplyDelete
    Replies
    1. Hi Jolynn,

      Thank you for trying this recipe. I am happy to hear that you like it.

      Yes, you can. In fact, this cake with buttercream can stay in the fridge for a week. One of my friend kept in the fridge for almost 2 weeks as she forgotten and still taste ok. But, of don't purposely keep so long.

      If you can pack the cake in the cold box during your journey will be good.

      Cheers :)

      Delete
  23. Hi, just wanted to say thanks so much for this recipe. The texture of the cake is love!! I even made a matcha version after that for my brother's birthday and he loved it :)

    Many thanks!!

    ReplyDelete
    Replies
    1. Hi Michelle,

      Thank you for your feedback. I am so happy to hear that you like it. Matcha version should be very nice too. Thanks for sharing the idea.

      Cheers :)

      Delete
  24. Hi, I would like to try the cake. Can I substitute fresh milk for coconut milk instead? Since coconut milk has more fat will it change the texture of the cake?

    ReplyDelete
    Replies
    1. Hi, Yes. Some recipes use coconut milk. It is ok if coconut milk contain more fat.
      Thanks and happy baking.

      Delete
  25. Hi. Can I bake with 8’’ round pan?

    ReplyDelete
    Replies
    1. Hi, you can use the 6 eggs recipe to bake in one 8" round pan. Cheers :)

      Delete
  26. Hi is it okay if i use concentrated pandan flavouring instead of the pandan juice concentrate mentioned in the recipe above? Is there be any changes in the recipe that i should take note of ?

    ReplyDelete
    Replies
    1. Hi, thank you for asking. Yes, you can. But the taste will be different from natural pandan aroma. I never used flavouring in my cakes. I am not sure how much you should use. Sorry about this.

      Cheeers :)

      Delete
  27. Hi, thank you for the recipe. I wanted to try this recipe but i only have one 7" cake pan. Can i leave the second batch of cake batter at room temperature while the first one is in the oven?

    ReplyDelete
    Replies
    1. Hi, thank you for asking. Not advisable to leave the batter for more than an hour. The air will deflate.
      Cheers :)

      Delete
  28. Hi, thank you for sharing your amazing recipe.can i use the sandwich cake tin ( 7inch 3cm height)to bake few layers at one time. Thinking to make 3 layers birthday cake. Thanks

    ReplyDelete
    Replies
    1. Hi, thank you for asking. Do you mean 7 inch square pan? If you are baking in 7 inch square pan, please reduce to 5 eggs and reduce the rest of ingredients proportionally.

      Cheers :)

      Delete
    2. Thanks for ur reply. It's 7inch round shallow tin. Only 3cm high.

      Delete
    3. Oh I see.. Yes, you can bake it in few tins. But, please adjust the baking time shorter. I never baked before in this way. So, unable to advise you the time.
      I don't think this will yield very tall cake.
      Cheers :)

      Delete
    4. Thanks. I think i better stick to 7inch deep cake tin. Will let you know how it turn out. :)

      Delete
    5. Happy baking and looking forward to hear your result.

      Delete
    6. Hi, i baked the cake today and the cake sank in the middle when i change the temperature to 150. Just wondering why need to change temp to lower and how do i know when i need to lower the temp. And is it okay to use fan forced ? Thanks.

      Delete
    7. Hi, we changed the temperature lower because 170C may be too hot and the cake will crack. We normally change temperature when you see the cake rise fully.
      However,the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

      Usually we don't use fan-forced for cakes because it will be too hot and the cake will crack.

      Delete
  29. Hi, is there any way to obtain the pandan extract faster? if I am planning to bake the cake on the same day 😅

    ReplyDelete
    Replies
    1. Hi, thank you for asking. Add less water during blending if your blender works with less liquid. Cheers:)

      Delete
  30. Hi hi, thanks for your post. Just to understand. Doesn't double action baking powder react to heat? So, after cooking into dough, then mixing into batter, then putting into oven. Baking powder already lost its rising power?

    ReplyDelete
    Replies
    1. Hi Monica, Yes, you are right, double baking powder react when it is mix with liquid and then react again when expose to heat. Actually, no need baking powder in this recipe and the cake will rise too.
      Thanks :)

      Delete
  31. hi
    just want to ask if i were to bake this in an 8 inch cake pan instead of two 6 inch cake pans cos i dont hv them, using 110g of flour with the 6 eggs method as stated, will the mixture overflow? if it will, i will hv to line the sides of the pan with baking paper that is taller than the 3 inch height?

    ReplyDelete
    Replies
    1. Hi, Thank you for asking.
      Actually this recipe (6 eggs and 110g flour) is for 8 inch round pan too.

      Cheers:)

      Delete
  32. Hi! Thanks for sharing your recipe.
    I tried out my Pandan Cake and Gula Melaka Swiss Buttercream last week and it came out so deliciously.Thanks for your recipe.

    ReplyDelete
    Replies
    1. Hi, thank you for tying this recipe and your kind feedback. So glad to hear that you like it.

      Cheers :)

      Delete
  33. Sometimes when I overturn the cake, it retracts early and will drop. It doesn’t hold that long.is it because of my meringue ?
    Pls advise

    ReplyDelete
    Replies
    1. Hi, thanks for asking. Do you mean your cake drop when you invert the cake after baking?
      Hmm, Could be your baking pan? Don't use non-stick baking pan.

      Cheers :)

      Delete
    2. Yes after baking it retracts quite fast and drops....I’m using aluminum tin...non stick pan and I don’t grease it. Because if I just overturn it for 5 mins to prevent it from dropping out from the tin, then the cake shrinkage is more than if I leave it longer overturned

      Delete
    3. Do you use stick pan or non-stick pan? Don't invert for too long then.

      Delete
  34. Hi
    Can I just check if I am able to use pandan paste and essence instead of fresh pandan juice. If so what ratio should I use

    ReplyDelete
    Replies
    1. Hi, Thank you for reading my recipe. Yes you can. But, I have never used ready made pandan paste or essence in my baking. I am not sure how much to use.
      However, I think you probably just need a little. In this case, please replace the amount of pandan juice with milk. For the above recipe, you replace with 70 or 72g of milk and add in the pandan enssence.

      Cheers :)

      Delete
  35. Hi;
    if i only one to make 2 layers of e sponge cake how to reduce the Qty of e recipes

    ReplyDelete
    Replies
    1. Hi, thank you for visiting my blog. Please cut down to half of the recipe. Just slice the round cake horizontally into 2.

      Cheers :)

      Delete
  36. Hi, thks for the recipe. Noticed that for the buttercream, have to first melt sugar in egg white over pot of simmering water. But wouldn't this cook the eff white ? Is it possible to beat the egg white by adding sugar just like how we bear meringue?

    ReplyDelete
    Replies
    1. Hi there,

      Yes, sugar need to be melt first. No, it will not cook the egg white. Just, make sure the base of the bowl is not touching the water.

      Sorry, I have not tried without melting the sugar and not sure it will work.

      Cheers :)

      Delete
  37. Hi there! Do you happen to have an updated recipe version for 2x 7-inch cakes as well? :)

    ReplyDelete
  38. Hi, thanks for asking.

    Please use 4 eggs recipe for one 7" round pan.

    For two 7" round pan, here is the recipe:

    INGREDIENTS:
    148g cake flour or all purposed flour
    ½ tsp double action baking powder or baking powder
    ½ tsp salt

    8 egg yolks (L size, about 60g - 65 each egg)
    72g corn oil or any vegetable oil
    24g fresh milk
    72g homemade pandan juice (screw-pine leaves juice), very thick and concentrated juice.

    8 egg white (L size, about 60g - 65 each egg)
    120g caster sugar or fine sugar
    1/2 tsp cream of tartar

    ReplyDelete
  39. hi Yeanley, actually what is the purpose of "Placing the cake pan in a pan slightly bigger before placing in a larger roasting pan"

    ReplyDelete
    Replies
    1. Hi, thanks for asking. To prevent water (from the water bath) seep into the cake tin as the square pan I used is not fully sealed. If you your pan is fully sealed than please omit this step.

      Cheers :)

      Delete

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