For the Pandan Sponge Cake:
5 egg whites
5 egg yolks
140 gm sugar
140 gm cake flour
1/2 tsp. baking powder
Pinch of salt
100 ml Coconut milk mixture (Blend 7 pandan leaves with 90 ml coconut milk until very fine; strain to get 100 ml coconut milk + 1/2 tsp. Pandan paste OR a little bit of green food colouring + a little bit of Pandan essence. Mix well.
Filling For The Cake:
Enough Whipped Cream to fill the layers and frost the top and sides of the cake
About 125 ml Syrup (sugar+water) to brush the layers
Green dessicated Coconut (dessicated coconut + green colouring)
Green glace cherries
Whisk egg whites, gradually adding in sugar and continue to whisk until very stiff.
Add in egg yolks one at a time, whisking well after each addition.
Fold in sieved flour, baking powder and salt.
Lastly, slowly fold in coconut milk.
Pour mixture into a round 10-inch (25 cm) ungreased and baking paper lined tin.
Bake the cake at 180 degrees C (350 F) for 30 to 35 minutes. Cool the cake before slicing horizontally into 3 layers.
Brush syrup onto first layer and spread on a layer of whipped cream, repeat the same with second layer. Brush the third layer with syrup and cover the top and the sides of the cake with whipped cream.
Coat the sides of the cake with green dessicated coconut. Pipe rosettes on top of the cake and decorate with the green glace cherries.
Chill the cake in refrigerator before serving.
Makes 8-10 servings.
Source: Anita Khaw
Submitted By: Anita Khaw
Date: November 6, 2003