Pandan Custard Layer Cake 班兰卡士夹心蛋糕


Recipe adapted from Layers Cake Baking With Love

Sponge Cake

250g sponge mix
4 eggs
50ml water
50ml vegetable oil
1/2 tsp pandan paste


500ml water
250g castor sugar
1 1/2 tbsp instant jelly
200ml coconut milk
100g custard powder mixed with 250ml water
1/2 tsp pandan paste


Place sponge mix, eggs and water in a mixing bowl, beat until thick and fluffy. Add pandan paste and vegetable oil, mix well. Preheat oven to 180d. Grease and line an 8′ square cake tin. Pour the batter into the cake tin. Use the back of spatula to level the surface. Bake for 40mins.


Pour coconut milk into  a pot. Add in water, sugar and instant jelly mix, bring to boil. Add in custard mixture and pandan paste, cook until the custard is thickened.


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