Craving for some old school pandan cream cake with jelly toppings. Yes, that's the characteristics of old school cake. Normally decorated with buttercream, jelly toppings, chocolate rice and crushed peanuts. And the sponge cake is either plain vanilla, chocolate or pandan flavour.
Hard to find nowadays. So decided to make one with cream. Due to healthier options (low sugar, low fats), instead of using buttercream, I switched to cream toppings which is more healthier and easier to prepare.
This recipe yields a soft sponge cake with strong pandan smell, not very sweet version. Topping cream is not very sweet type, so it compliments perfectly. Great for afternoon tea with a cup of hot coffee.
Ingredients: (using 10x10inch pan)
(A)
3 Egg yolk
12g Castor Sugar
20g Corn Oil
28g Fresh Milk
2 tsp Pandan Extract (juice from the leaves)
55g Cake Flour - sieved
(B)
3 Egg Whites
36g Sugar
1/8tsp Cream of Tartar
Step by Step:
1. In a bowl, using a hand whisk, whisk egg yolk with castor sugar till pale.
2. Gradually add in corn oil, fresh milk and pandan extract and whisk till combine.
3. Add in sieved cake flour in 2 batches and mix till smooth batter. Set aside.
4. Preheat oven to 150C (use top & bottom heat mode)
5. In another clean & dry bowl, beat egg whites with a handheld mixer till foamy.
6. Add in cream of tartar and continue to beat for 30 seconds.
7. Add in castor sugar and continue to beat till soft peak meringue.
8. Add 1/3 portions of egg whites meringue into the egg yolk mixture in 2 separate additions, each time folding gently with a spatula until no visible white streaks.
9. Then pour egg yolk mixture into the balance 1/3 meringue mixture bowl and fold gently till well combined. Do not overfold.
10. Pour batter onto line 10x10inch pan. Spread to make a even surface and tap a few times on the table to remove any air bubbles trapped in between.
11. Put in oven at the lowest level rack and bake for 25-30 mins till it turn golden brown.
12. Once out from oven, remove the paper and let it cool down. Set aside to cool.
13. I cut them into 3 equal portions. The apply thin topping cream in between layers. Then decorate with more topping cream and piping jelly on top.
The size of the pan determines the height of your cake too. If using the above recipe, and you have a smaller pan, you will get a higher cake. Hence, you will just need to make 2 layer for your cake. Since that I only have that 10x10inch pan, I had no choice, but make a thinner layer of cake. That's why I need to come out with 3 layers for the cake.
Frosting
100ml Topping Cream.
1 tbsp Piping Jelly
Food Coloring
Beat topping cream till peak forms. Add preferred food coloring. Pipe to your creativity. As Topping cream is already sweetened, therefore no need to add in any sugar during beating.
*PS : Pardon my ugly piping. First time piping a cream cake.
Next round, I am going to experiment with chocolate rice cream cake. Umm... Yumss....
Happy Baking..