Hello everybody. How is everyone doing? I have tried couple of recipes about this panda layer cake and finally I am satisfy with the outcomes. Love to share my experience with you all. Enjoy :)
Recipes for a 7" finished cake:
Ingredients
Sponge cake (use 8" cake pan)
Cake flour: 50g
Cooking oil: 40g
Egg yolk: 4 pieces
Full cream milk: 50ml
Meringue
Egg whites: 4 pieces (for meringue)
Sugar: 40g (for meringue)
Pandan custard (using 7" cake mould)
Pandan leaves: 15 pieces
cold water: 35ml
Hun Kwee Flour: 35g
Coconut milk: 120g
Water: 300g
Salt: 1/8 teaspoon
Agar-agar powder: 3/4 teaspoon
Sugar: 40g
Butter: 25g
Pandan essence: 1/2 teaspoon
Desiccated coconut: as needed
Steps:
Place 50g cake flour into a mixing bowl.
Egg yolk mix with full cream milk.
Heat up cooking oil to 150 degree celsius.
Pour hot oil into cake flour and keep stirring until well mix and lump free.
Gradually pour in egg yolk and milk mixture. Add in gradually as the cake flour and oil batter might be still hot.
Mix all batter well and ensure no lumps.
Preheat oven at 150 degree celsius (you may need to adjust according to suit your oven).
Egg white place in a mixing bowl. Ensure the bowl is free from oil and water.
Whip the egg whites until big bubble formed. Add in 1/3 of the sugar.
Continue to whip at high speed. You may aware the bubble becomes small and "beer foam" like. Add in another 1/3 of the egg whites.
Continue to whip until you aware that the egg whites start to become smooth and slight shinny. Add in the balance 1/3 of sugar.
Continue to whip until medium peak. Easier method to check is that when you turn your bowl upside down, the meringue will not fall off.
Fold in meringue into the egg yolk batter in 3 parts. Do not over-mix or over-fold the batter.
Once done, pour it into a 8" cake baking pan ( I line parchment without greasing it)
Prepare a hot water bath. if you are using a detachable baking pan, please ensure you wrap your baking pan with aluminium foil in order to prevent water sip into the cake batter.
Bake in preheated over at 150 degree celsius for 35-40 minutes.
After baked, peel off the parchment paper and cool it down in cooling rack.
Once cooled, trim side and cut into 3 layers.
Pandan leaves blend with 35ml cold water.
Squeeze out 40g of pandas juice and top up with 300g of water.
Add in salt, agar-agar powder, sugar and butter and set aside for at least 30 minutes.
Coconut milk mix with Hun Kwee Flour and keep in chiller until ready for use.
After 30 minutes, heat up the pandas juice with medium heat until simmering.
Add in coconut milk and Hun Kwee flour mixture
Add in 1/2 teaspoon of pandas essence. You may add in green food colouring as needed.
Continue cooking until custard formed. You will aware that the pandas custard is thickened and a layer of the custard is sticked on the side of the pot. Please ensure the custard is still in flowing/ fluid texture. (Remove from heat earlier for 1st trial as the cooking process continue even right after off heat).
Coat the 7" mould with a layer of water. ( Ensure easily mould detach later).
Pour 1/3 of the Pandan custard into the mould and keep in freezer for 3 minutes, for the 1st layer to set a bit in order to ensure when you lay the 1st layer of cake, it will not sink to the bottom.
Lay 1st layer of cake, follow by 2nd portion 1/3 of pandas custard.
Lay 2nd layer of can and topped with 3rd portion 1/3 of pandas custard. Finish off with the last layer of cake.
Keep the cake in chiller for 2-3 hours.
Trim off the side of the cake.
Coat the 4 sides of the cake with desiccated coconut.
Decorate with pandas leaves as needed.
Video is available here: