Pandan Layer Cake

最近Pandan Layer Cake风刮得很强，竟然吹到我都受不了。昨天在Eileen的blog里告诉她，我先吃她的，等多两天我做了再请她吃。好了，现在总算可以应验承诺。这个蛋糕我在马六甲一间叫旺源烘培店学过，但那是很久很久以前的事了，连当时抄下的蛋糕食谱都不见了。打了电话给姐姐看她有没有复印版，她果然有也！哇，想不到事隔多年，她竟然还有珍藏着。她把食谱寄了在facebook给我，但是不知怎么搞的我收不到。不管啦，我就用跟旺源买的一本很旧的食谱里找到的这个Pandan Layer Cake 食谱试一试。其实，也参阅了其他的食谱，做法都大同小异。我相信只要蛋糕整体不要太甜，班兰酱层次均匀就是一个好看又好吃的Pandan Layer Cake了。在做蛋糕体时，选用了长形模因为这样可以省掉横行却蛋糕的麻烦。我的手会sengek，却横行蛋糕常会有不均匀的状态出现。用蛋糕卷模做出来的蛋糕都会是高低均匀，所以不用量蛋糕的高低量到头痛。跟Jane约好了星期三到他家去，会再来一个layer cake。

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.

Cut the cake into 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(大概会有1kilo，分4份，一份是250g)。 倒入第一份250g酱到模里，铺上一片蛋糕。

You will get about 1 kilo cook pandan kaya. Divide them into 4 portions, 250g each. Pour the first 250g into a loaf pan (I used a 20.5cm x 10.5cm x 10cm loaf pan). Then lay with a piece of cake.

2）倒入第二份250g班兰酱，再铺上第2片蛋糕, 重复第三份250g班兰酱，再铺上第3片蛋糕。最后铺上第四份250g班兰酱。

Pour the 2nd 250g 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 250g 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