October 18, 2015

Pandan Layer Cake & Lemon Bar

Pandan Layer Cake

This is the pandan layer cake that I've made. 

Hi`~~ Yours truly is enjoying her holiday semester break at home. Hence she decided to make pandan layer cake that my mother like. This is the first time that I made pandan layer cake. I watch video for about 10 times. It seem easy from the video, but well~~ quite a lot of washing dishes work also. 

the chiffon cake that I've made for the first time . look satisfy isn't it? 

but it look like pancake instead =.=

Made the pandan chiffon cake for 2nd time, because the first time was fail. The outcome of the first chiffon cake like pancake, and it's not a fluffy pancake, and hard  pancake like biscuit that you can see the at the bottom of the above picture. 

The recipe that I've used. 
I got my recipe from HERE. The recipe below are copy and paste from her blogpost. 


Chiffon Sponge Cake
4 or 5 egg yolks 
30 g castor sugar
50 g corn oil
60 g milk
3 tsp pandan paste 
90 g superfine flour can be lesser, taste too much flour

4 egg whites   I feel like the quality of egg is will affect too. When I want to break open the egg shelf, there is something more than egg white and egg yolk inside. Some stickty fluid that I imagine that it is something kind of placenta that protect the embryo.  
50 g sugar
1/4 cream of tartar   Leavening agent, hence baking powder,  be lesser, taste too much flour

Pandan Jelly
200 ml coconut milk 
15 pieces young pandan leaves (lighter in colour but please don't pluck those baby leaves)
300 (200 +100) ml water feel like too much water, the jelly not hard enough. 
70 g sugar
1/2 tsp salt
6 g agar-agar powder could be more , to ensure the reali hardening of the jelly

60 g Hoen Kwe flour (green) too much already, too overwhelm by the taste of Hoen Kwe Flour. Perhaps 40g would be enough. 
200 ml water 

Some of the ingredients that I've used. 

Feedback and opinion on the pandan layer cake
1. Sponge cake too hard. Not fluffy enough. Perhaps would be good if I have more egg white, and stiff it long enough untl it is really stiff from the top to bottom. 

I thought the egg white is stiff enough, but =.=, no, see the bottom right picture, there were still some yellow liquid cannot be whisk into white foam~~ 

2. Use a smaller tin to mould them. Instead of the 8 inch tin. 

3. Jelly too soft. More agar-agar powder.

4. Used freshly squizeed coconut milk, but make sure the coconut milk not yet expired. 

5. 40g of Hoen Kwe Flour. 

6. Bottom should put chiffon cake layer , so that the jelly won't melt and scattered around. 

Coconut Key Lim Bar

Recipe and idea from HERE

  • 2 cups finely crushed gingersnap cookies
  • 3 tablespoons salted butter, melted
  • 1 tablespoon brown sugar
  • 4oz cream cheese, softened to room temperature
  • 4 large egg yolks
  • 14oz can sweetened condensed milk
  • 1/2 cup finely shredded coconut
  • 1/2 cup key lime juice
  • 2 teaspoons lime zest
  • 1/4 teaspoon salt
  • confectioners’ sugar for dusting
  1. Preheat the oven to 350F. Line a 9″X9″ baking pan with aluminum foil, leaving an overhang on the sides, and lightly spray with nonstick spray. Mix together the melted butter and brown sugar. Set aside.
  2. To make the crust, pulverize the crunchy gingersnap cookies into a fine crumb with a food processor. Pour into a medium sized bowl and mix with melted butter and brown sugar mixture. Press firmly and evenly into the prepared baking pan. Bake the crust for 10 minutes.
  3. While the crust is baking, beat the cream cheese until smooth. Beat in the egg yolks until incorporated. Beat in the condensed milk, coconut, lime juice, lime zest, and salt until combined. Pour into the warm crust once it’s done baking.
  4. Bake for 15-18 minutes, or until the edges of the bars begin to brown. Allow the bars to cool at room temperature in the pan or on a wire rack. Once cooled, place in the fridge to chill completely (at least 2 hours).
  5. Once chilled, lift the bars out of the pan using the foil overhang. Cut into squares. Garnish with confectioners’ sugar.
  6. Enjoy!

Recipe copy and paste from here. 
cThe cake is still in chilling process while I am typing here. I feel like overall, it's less problem and the pandan layer cake. Because the process almost similar to Lemon cheesecake only. Except that it has egg and shredded coconut added.

I replaced the lime with lemon, because I feel like lemin taste more pleasant in pastry making =D

 Some of the ingredients that I've used.

 In preparation of lemon zest and lemon juice.

 at first, this is how the cake looked like. (pu tin fridge)

a little bit firm after keep in freezer, (the freeze part for 1 day)

Total expenses used for this 2 recipe

Loose Deep Tin 9' Rm 17.50
Superfine flour 1kg Rm 3.60
Castor Sugar 1kg Rm 3.80
Baking paper 6 pieces Rm1.00
Cream of Tartar 30g Rm 1.40
Pandan paste 30ml Rm 3.20
Tatura Cream cheese 250g Rm 8.50
Lemon X5 Rm 7.99
HL Low Fat Milk Rm 6.80
Coconut Milk 200ml Rm 2.40
Orea biscuit x2 Rm 6.60

Total = Rm 62.79

Buy on my own Macaroni & Cheese Rm 4.77

Yea!!! So happy that I bought this 8' cake tin for only Rm 17.50. With a detachable bottom, and I can easily mould the cake out. I thought I will use this tin to mould the lemon bar. But I feel like 8' is too big diameter for the little batter.


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I really motivated when I saw people do read and make effort to comment everytime! TQ!