Directions

To Make the Pandan Sponge Cake

1. Line the bottom of 3 8-inch round cake tins with 1 layer of baking paper. Do not grease cake pan.
2. Preheat oven to 175°C.
3. In a large mixing bowl, whisk egg yolks and caster sugar until well combined. Mix in melted butter, then pour in milk and pandan paste, and whisk thoroughly.
4. Sift over the cake flour, baking powder and salt, then whisk together until just combined.
5. With an electric mixer, whisk the egg whites until frothy. Add cream of tartar. Whisk until a thick foam forms. Gradually add caster sugar 1 tbsp at a time until full incorporated. Continue to whisk to firm peaks.
6. Gently fold in egg white mixture to the yolk mixture in 4 batches until fully combined.
7. Pour batter evenly into prepared 8 inch cake tins. Lightly tap the cake tins against your working surface until batter is level.
8. Place in the preheated oven on a lower rack, and bake for 20 mins, or until golden brown and toothpick comes out clean.
9. Remove cakes from oven and allow to cool slightly. Use a knife to gently loosen the side of the cake tin, then unmould cake onto a cake board and remove parchment paper. Peel of the top skin layer of the sponge cakes. Set aside on a wire rack to cool completely.

To Prep Pandan Water

1. Slice off the roots and wash pandan leaves. Slice into 4cm pieces.
2. Place in a blender with 40ml water, then blend until smooth.
3. Strain through a sieve into a measuring cup, adding extra water if necessary to make 80ml. Set aside.

To Make Pandan Kaya

Place 600ml water in a small pot. Add sugar, unsalted butter, pandan juice and salt, and heat until butter and sugar have melted. Remove from heat.

1. Place coconut milk in a bowl. Add mung bean flour, then stir thoroughly combined.
2. Strain coconut milk mixture into the pandan mixture through a sift, add pandan essence and mix thoroughly.
3. Add agar-agar powder and stir through thoroughly.
4. Heat mixture over medium-low heat. Cook and stir mixture until thick enough to coat sides of pot. Remove and mix until residual heat dissipates. The mixture should now flow, but be thick enough to coat the sides of the pot in a thick layer.

To Assemble Cake with Pandan Kaya

1. Line an 8-inch round cake tin with a removable base.
2. Pour a thin layer of kaya into the base of the cake tin, tapping the cake tin on your work surface to form an even layer. Allow to cool for 1 min.
3. Place 1 layer of sponge cake on top of the pandan kaya, trimming around the cake if necessary to ensure there is some space on the sides.
4. Place a thicker even kaya layer on top, ensuring you pour some into the sides of the cake. Allow to set slightly for 30 secs, then place the next layer of cake on top. Repeat this once only. Set aside to cool.

To Make Gula Melaka Kaya

1. Boil butter, water, salt and palm sugar in a saucepan until completely dissolved. Remove from heat.
2. Place coconut milk in a bowl. Add mung bean flour, then stir thoroughly
3. Strain coconut milk mixture into the palm sugar mixture and stir through until well combined.
4. Add agar-agar powder and stir through thoroughly.
5. Heat mixture over medium-low heat. Cook and stir mixture until thick enough to coat sides of pot. Remove and mix until residual heat dissipates. The mixture should now flow, but be thick enough to coat the sides of the pot in a thick layer.

To Assemble Cake with Gula Melaka Kaya

1. Pour Gula Melaka Layer onto the third layer of sponge cake.
2. Leave cake to cool to room temperature before transferring to the fridge and allowing to set for at least 4 hrs.
3. To serve, carefully push the base of the cake tin upwards, then slide onto a cake board. Slice and serve chilled.