Pandan Kaya Layer Cake班兰咖椰蛋糕

Pandan Kaya Layer Cake
班兰咖椰蛋糕

Cake Ingredient A
材料

Sponge mix 300g
蛋糕粉

Eggs 5Pcs
鸡蛋

Water 75ml
水

Pandan essence 1/2tsp
班兰香精

Melted butter 75g
牛油


Pandan Filling
班兰馅料

Sugar 250g
糖

Santan 500g
椰浆

Water 1100ml
水

Cornstrach 60g
玉蜀粉

Hoe Kwe Strach 70g
何贵粉

Pandan juice 4Tbsp
班兰汁

Pandan essence 1tsp
班兰香精

Salt 3/4tsp
盐

Jelly powder 1 tsp
Jelly 粉

Method
做法

1. Beat sponge mix, eggs, water and pandan juice until light add fluffy. Add in pandan essence, cplouring and
melted butter, mix well. Pour into a lined 9 inches round cake tin. Bake at preheated oven at 180 degrees for
30-35 minutes.
将混合面粉，鸡蛋，水和松白加入班兰香精和牛油拌均倒入铺了油纸的圆形烘盘成入预热的烤箱以180度烘30-35分钟。

2. Split cool cake into 3 layers horizontally. Place a layer in a cake tin, then one third of filling. Continue
layering until finished. Chill in fridge until set.
将冷却的蛋糕切成3片，放入一片在烘盘倒入的馅料继续放入蛋糕至倒完馅料为止放入冰箱冷藏。