Pandan Moist Sponge Cake With Salted Gula Melaka Buttercream Frosting 椰糖奶油霜班兰相思蛋糕

Super soft and moist Pandan Ogura Cake made using freshly extracted Pandan juice and coconut milk, this cake is the perfect match with salted Gula Melaka Buttercream. 

This combination isn't something new to me, this cake is quite popular in Singapore - dine in/ take away cafe. The picture below was a S$7 per slice Pandan Gula Melaka cake that I ordered from a cafe few months back which I thought the price is quite reasonable for the amount of time and effort required to prepare this cake. Well, you know there were times that I just want to satisfy my crave with that one slice, not a whole cake, but of course if you have a big family, I would advise you to bake this at home ... ;)

I love this cake because it's not too sweet. The Gula Melaka Buttercream was slightly salted and that gives a nice contrast to the cake. 


Pandan Moist Sponge Cake aka Pandan Ogura Cake Recipe 
recipe adapted from here.

Ingredients:

(A)

5 Egg Yolk 蛋黄 5粒

1 Egg 全蛋 1粒

1/4 tsp Salt 盐 1/4小匙

40g Oil 油 40克

80g Pandan Leaves 班兰叶 80克

90g Coconut Milk 椰浆 90克

85g Cake Flour 低筋面粉 85克 


(B)

5 Egg White 蛋白 5粒

85g Castor Sugar 幼糖 85克

1 tsp Lemon Juice/ 1/4 tsp Cream of Tartar 柠檬汁 1小匙／塔塔粉 1/4小匙

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！ 



Method: 

1. Blend pandan leaves and coconut milk, extract the liquid, this should yield about 90g of green pandan milk. Set aside.
把班兰叶和椰浆放进搅拌机打汁，取出班兰椰浆，大概90克。过滤后备用。

2. Use a hand whisk, whisk egg yolk and whole egg until frothy (until small bubbles appeared), whisk in salt, oil and green pandan milk until well combined. Gradually sieve in flour, gently whisk until no more lumps. Do not over mix the batter.
把蛋黄和全蛋打至起小泡，加入盐，油和班兰椰浆搅拌均匀。分次筛入低粉。混合均匀即可。不要过度搅拌。

3. In a stand mixer, beat egg white and lemon juice until frothy, gradually beat in sugar. Continue to beat until the meringue is stiff but not dry. 
把蛋白和柠檬汁打至起泡，慢慢加入幼糖，继续打至接近硬性发泡。（看下图参考）

4. Fold egg white into yolk batter in 3 batches. 
分次把蛋白拌入蛋黄糊。混合均匀即可。

5. Pour the batter into a lined baking tin (7" round baking tin). Gentle tap the baking tin on the worktop to release trapped air. 
准备一个7寸圆形的蛋糕模，铺油纸。把混合好的蛋糕糊倒入，把烤盘轻轻在桌面敲几下。

6. Bake in a preheated oven (water bath method) 160'C for 30 minutes (lowest rack). Reset temperature to 140'C, bake for 30 minutes (lowest rack). Move the baking tin to middle rack, continue to bake for 20 minutes until the top is nicely brown. 
放进烤箱，以水浴烘焙式，烘烤：
160度－30分钟（放在烤箱最低层）
140度－30分钟（放在烤箱最低层）
140度－20分钟（放在烤箱的中层）

Do adjust the temperature and baking time according to your oven setting.
每个烤箱的温度都不同，烘焙时间和温度须自行调整。

7. When it is done, remove the baking tin from oven. Invert the cake and peel off the baking sheet. Let it cool completely on the rack. Slice and set aside. 
烘焙完成后，把蛋糕倒扣，取出蛋糕。把油纸拿掉。待凉后切片。



Salted Gula Melaka Buttercream Recipe 椰糖奶油霜食谱

Ingredients: 材料

(A)

1 block/ 50g Gula Melaka, chopped 马六甲椰糖 50克，切碎

2 tbsp Water 水 2汤匙

2 Pandan Leaves 班兰叶 2片，打结


(B)

3 Egg White 蛋白 3粒

75g Castor Sugar 细砂糖 75克


(C)

150g Salted Butter, slightly softened. 含盐牛油 150克，稍微软化

1/4 tsp Salt or adjust to taste 盐 1/4小匙，可依个人口味调整份量

Method: 步骤

1. Heat (A) in a saucepan, stir constantly, bring to boil. Reduce to low heat and let simmer until the syrup is slightly thicken. Turn off heat and transfer the syrup to a bowl to cool.
材料（A）煮滚后转小火焖煮至稍微浓稠，需要不停搅拌，熄火待凉。

2. Add (B) in a mixing bowl, place the mixing bowl over hot steam (boil water in a pot and place the mixing bowl on top without touching the water.). Stir until sugar fully dissolved. 
材料（B）隔水以蒸气加热，搅拌至糖完全溶解。

3. When the sugar is fully dissolved, whisk on high speed until stiff. Lower the speed and let it cool to room temperature. Gradually beat in (C).
用搅拌机／打蛋器把蛋白打发至硬，转低速打至室温。分次加入（C）。

4. Scrap the sides and beat on high speed until the buttercream is smooth. 
转高速打至顺滑。

5. Reduce speed and gradually beat in Gula Melaka syrup. The buttercream is ready for frosting. Assemble the cake and enjoy!
转低速分次加入椰糖浆，继续打至顺滑即可装饰蛋糕。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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