Pandan Layer Cake II

班兰海绵蛋糕

材料:                          Ingredients:

(A)                               (A)

4粒 蛋白                      4 egg whites

1/2tsp 塔塔粉             1/2 tsp cream of tartar

70g 幼糖                     70g caster sugar 

(B)                               (B)

4粒 蛋黄                     4 egg yolks

50g 幼糖                    50g caster sugar

125ml 粟米油           125ml corn oil

80ml 椰浆                  80ml coconut milk

½ tsp 盐                     1/2 salt

½ tsp 班兰paste         1/2 tsp pandan paste

材料

(C)                               (C)

120g 特幼粉              120g super fine flour (sifted)

做法/ Method:

1) 将材料A打发至硬性发泡.

Beat A until stiff peak form

2) 将材料B的幼糖加入蛋黄里搅拌,再依序加入粟米油及椰浆搅拌均匀.

Add caster sugar in B into egg yolk and mix well. Follow by mixing in corn oil and coconut milk.

3) 将1/3的蛋白倒入蛋黄糊内,接着筛入材料C,拌匀.

Fold 1/3 of egg white in (1)  into egg yolk batter (2) then fold in (C).

4) 再加入剩余的蛋白轻轻搅拌均匀.

Fold in the rest of 2/3 egg white.

5) 将拌好的面糊,倒入30x21cm寸烤模,放入预热烤箱以180度烘烤15-18分钟.

Pour the batter into a lined (without grease) 30x21cm swiss roll pan. Bake in preheated oven 180C for 15-18 minutes.

6) 蛋糕蛋糕出炉, 移至网架, 撕开4边蛋糕纸散热.

Remove cake from the oven and cool the cake on a wire rack.

7) 等蛋糕冷却后,将蛋糕切成3片 (我用Rocher巧克力盒子先在蛋糕上印一下然后把蛋糕依样切成3片).

Cut the cake into 3 pieces (I used Rocher chocolate box to slightly press on the cake, then cut the cake according to the mark. Cut 3 pieces rectangle shape).

班兰酱 Pandan Kaya:

材料 Ingredient:

550g 浓椰浆                 550g thick coconut /coconut cream

450g 水                         450g water

1/2tsp 班兰paste           1/2 tsp pandan paste

70g 幼糖                       70g caster sugar

100g 绿豆粉 (青色)     100g Hoen Kwee powder

1/2 tsp 盐                      1/2 tsp salt

2tsp 菜燕粉                  2 tsp agar agar powder

做法:

1) 将浓椰浆,水，班兰paste, 糖, 盐, 青色绿豆粉，和菜燕粉一起用搅拌器拌匀, 慢火煮至浓稠及泡泡滚即可.

Mix all ingredients in a big sauce pan and mix well. (I find it easy to use a hand balloon whisk to mix and stir the pandan kaya paste as this will give you a smoother texture). Cook the mixture over low heat, stir constantly until mixture starts to bubble.

装饰蛋糕 Decorating:

1) 将煮好的班兰酱倒入模里，铺上一片蛋糕。

Pour the pandan kaya into the box, then lay with a piece of cake.

2）倒入第二份班兰酱，再铺上第2片蛋糕, 重复第三份g班兰酱，再铺上第3片蛋糕。最后铺上第四份班兰酱。

Pour the 2nd pandan kaya on top of the cake and then lay the second layer of cake. Repeat this with the 3rd layer. Lastly pour in the 4th pandan kaya on the top of the cake. Smooth the kaya with a scraper.

3) 蛋糕冷却到室温后，放入冰箱冷藏至少个四小时即可享用.

Leave the cake to cool to room temperature then refrigerate at least 4 hours or overnight.

贴士：在装饰蛋糕前，把蛋糕模喷上少许水，这样蛋糕比较容易脱模。

Tips：It is easier to remove the cake from the pan if you spray some water into the loaf pan before laying the kaya and cake.

蛋糕食谱参考：The Joy of Baking by Bake With Yen (KL) Sdn Bhd