New Challenge: Pandan Layer Cake

Last month saw Esther made her beautiful Pandan Layer Cake, I told myself Can I do this? I'm not good at baking a big cake especially this kind of layering to me will be challenging. However, my pandan (screwpine leaves) juice and paste was sitting in the fridge for over two weeks, is time to make use of it. I referred my recipe to Joceline as well as Eileen.

My first attempt turned out not so pretty on the pandan kaya paste. The surface of the pandan kaya paste doesn't look crystal clear (can it be because of the used of gelatin powder instead of the jelly powder, anyone can tell me why?) And my 1st layer of cake sponge is not in line with the 2nd and 3rd layer... but I love the taste of this cake! The sponge is a soft chiffon cake, the combination of pandan kaya paste and chiffon cake make the whole cake texture taste super soft! I'll definately will make this cake again!

As I don't have a 8 inch round mould, I used my 6 inch round springform mould.

Chiffon cake recipe from Eileen

Pandan kaya paste recipe from Esther and Joceline

Ingredients for chiffon cake:

A:
4 egg whites
1/4 tsp cream of tartar (omitted)
50g fine sugar

B:
4 egg yolks
30g fine sugar
60g corn oil
60g milk

C:
90g superfine flour (used top flour)

Steps:
1. mix in sugar and egg in ingredient B, add corn oil, stir well.
2. whisk ingredient A until stiff peak.
3. add 1/3 of the egg white mixture into egg yolk mixture, add in sifted C in 3 batches, alternate with milk.
4. fold in the rest of the egg white into the egg yolk mixture.
5. Pour the batter into 6 inch mould, bake at 180 for 30 mins.
6. Remove the cake from oven and turn upside down immediately to prevent the cake from sinking.
7. when the cake is cool, cut into 3 pieces.

Ingredients for pandan kaya paste:
600g coconut milk
500g pandan juice
1/2 tsp pandan paste (used the homemade pandan paste, I think about 1.5 tbsp)
120g fine sugar
85g Hoen Kwe flour
1 tbsp instant jelly powder (as I don't have jelly powder, used 1tbsp gelatin powder)
1/2 tsp salt
grated coconut (for decoration) 

Steps:
1. Place sugar, salt, flour and gelatin powder together in a bowl, add in liquid and cook with low heat until it turned thicken and bubbles.

2. Pour in 1/4 of the pandan kaya paste into the mould, place a piece of cake sponge in the middle, add in 2nd layer of pandan kaya paste, place 2nd piece of cake sponge in the middle. Add in 3rd layer of pandan kaya paste, place 3rd piece of cake sponge in the middle, and pour in the last layer of pandan kaya paste. (It has to be done while the paste is still hot or else the cake sponge will not hold together with the paste)

3. Keep the cake in fridge for at least 3 hours before dislodge, decorate with grated coconut.