PANDAN SPONGE CAKE WITH GULA MELAKA

INGREDIENTS

Sponge Cake

Bake King Optima Flour 250g

Eggs 5

Coconut Cream 70ml

Corn Oil 60ml

Pandan Paste  3/4 tsp

Vanilla Essence 1 tsp

Drizzling Syrup

Gula Melaka, broken into pieces 150g

Water 50ml

Pandan leaves 1 knot

Gula Melaka Cream:

Whipping Cream 500ml

Shaved Gula Melaka 65g

 

Dessicated Coconut, lightly toasted 50g

PANDAN SPONGE CAKE WITH GULA MELAKA

Directions:

1.  Melt 150g gula melaka together with water and pandan leave over low heat, stirring occasionally to make the drizzling syrup. Set aside to cool.

2. Beat Optima Flour, eggs and coconut cream together at low speed until combined. Increase speed to medium and continue to beat for approximately 10 minutes till pale and fluffy.

3.  Gently stir in oil till it has incorporated into the batter before diving into two equal portions.

4. Mix one portion with vanilla extract and the other with pandan paste then pour batter into two separate 7” round tins and bake at 180°C oven for 25 minutes. Test with a skewer, it should come out clean.

5. When baked, invert the cakes immediately onto the cooling rack and let them cool completely in the tin before unmoulding the cakes.

6.  To prepare the cream, beat whipping cream together with shaved gula melaka until stiff peak and set aside in the fridge till ready to use.

7. To assemble the cake, place one layer on a cake board, brush the surface with gula melaka syrup then top with a layer of gula melaka cream. Repeat with the remaining layers.

8.  Lastly, frost the top and sides of the cake with remaining cream and decorate it with some toasted desiccated coconut and drizzle of gula melaka syrup.   

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