Pandan Cake Vla Pandan with Swiss Meringue Buttercream

If you read my previous blog, you know that I made this cake on the occasion of my newborn being one month old. I have been longing to try this recipe for sometimes now.

Here are some notes and tips that you may consider before you try to make this cake:

• The original recipe doesn’t state the temperature, so I tried 170. Next time I preheat my oven around 190-200 C. (will keep you posted on this)
• Both of the cake layers weren’t rise as they suppose to be. One of the reason was because the oven wasn’t hot enough. The first layer that was bake sunk slightly after cooling down.
• When the first layer was cooked and removed from the tin, I quickly poured the remaining batter into the baking tin. What I found was breaking my heart. I found a thick residue of melted butter on the bottom of the mixing bowl. I just knew that the second layer wouldn’t be spongy at all. My conclusion, it is winter now and the recipe requests a melted butter. The melted butter just couldn’t wait to be butter again because of the weather. Next time I will divide the ingredients into two portions and whip them individually. Unless your oven would fit two baking tins at the same time, you better consider my suggestion.

Overall, the cake was pretty soft and spongy, but honestly the credit was all for the cake emulsifier. You have a peace of mind when you use cake emulsifier

Ingredients

Recipe adapted from Natural Cooking Club : Cake Pandan Vla Pandan, for details click here

• 6 eggs
• 2 egg yolks
• 200 gr sugar (I used 150 gr instead)
• 1 tsp cake emulsifier (I used 12 gr)
• 200 gr plain flour
• 100 gr butter, melted (I used reduced salt butter)
  
• 1 tbsp pandan paste
• Custard mix with a little bit pandan paste for in between the layer (or just omit the pandan paste)
• Swiss Meringue Buttercream to frost

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!