Pandan Cake
08-046
Group 1
Ingredient
KG
%
Cake Flour
0.100
100.00
BAKELS BAKING POWDER
0.003
2.60
Sugar
0.066
66.00
Salt
0.002
2.00
Vegetable Oil
0.056
56.00
Egg Yolk
0.068
68.00
Coconut cream
0.020
20.00
Water
0.047
47.00
APITO PANDAN PASTE
0.003
3.00
Total Weight: 0.365
Group 2
Ingredient
KG
%
Egg white
0.132
132.00
Cream of tartar
0.001
0.50
Sugar
0.066
66.00
Total Weight: 0.199
Group Pandan Butter Cream
Ingredient
KG
%
Sugar
0.180
-
Evaporated Milk
0.120
-
APITO PANDAN PASTE
0.016
-
Butter
0.300
-
Total Weight: 0.616
How to do it:
Cake:
1. Sift cake flour and Bakels Baking Powder together, stir in sugar (1) and salt.
2. Add vegetable oil, egg yolks, coconut milk and Apito Pandan Paste. Mix until smooth.
3. Whip egg whites and cream of tartar until soft peak.
4. Add sugar (2) gradually and beat until stiff.
5. Fold eggyolk mixture into eggwhite mixture gently with rubber scraper until well-blended.
6. Pour the batter into a jelly roll pan.
7. Bake for 15-20 minutes or until done. Let cool.
8. Cut the cake into two. Spread butter cream on top of one layer. Put the other layer on top then spread the remaining pandan butter cream.
Pandan Butter Cream:
1. Dissolve sugar, evaporated milk (or water) and Apito Pandan Paste over medium heat, stirring constantly until welldissolved. Remove from heat.
2. Cream butter until light and creamy. Gradually add milk mixture into butter while creaming. Continue beating until smooth.
Yield: 1 round cake
