Zebra Cake – Pandan and Gula Melaka

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My first try at a zebra cake, not so perfect as the colours are too close, but the taste is yummilicious. Pandan and Gula Melaka are a match made in heaven. So here’s a record of the laborious process to get it done.

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Recipe (7″ cake tin)

Gula Melaka mixture

  • 90g Gula Melaka, shaved
  • 20g coconut milk

Pandan mixture

  • 6 Pandan leaves, soaked, cut and blended
  • 35g coconut milk
  • 10g hot water

Yolk batter

  • 4 egg yolks
  • 1/3 tsp salt
  • 50g cooking oil
  • 90g cake flour
  • 1/3 tsp baking powder
  • 1/2 tsp Pandan paste or green colouring

Meringue

  • 5 egg whites
  • 30g caster sugar
  • 1/3 tsp cream of tartar

Method

1. Soak and cut Pandan leaves into about 2 cm in length. Blend using handheld blender.

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2. Add hot water and coconut milk. Squeeze and sift out 45g of Pandan mixture. Set aside.

3. Melt Gula Melaka and coconut milk in a pot over Low flames. Set aside.

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4. Whisk egg yolks and salt till light and fluffy. Add cooking oil and whisk some more.

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5. Add Pandan mixture, follow by Gula Melaka mixture.

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6. Sift in cake flour and baking powder. Fold gently to mix in. Divide batter into 2 portion, measure by weight.

7. In one portion, add the koepoe Pandan paste, mix well and set aside.

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8. Beat egg whites in stand mixer till large bubbles, then add cream of tartar. Beat some more and add sugar in 3 batches. Beat till stiff peak.

9. Divide the meringue into 2 equal portions by weight, mine was 100g each. Mix in 3 batches into each of the 2 yolk batter.

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10. Using 2 identical spoons, start to spoon each batter spoon by spoon into the cake tin. Tap gently after each few spoons. Here’s a step by step.

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11. Bake in the oven using the following steps to get a smooth top.

first 10 min – 175 deg

next 35 min -145 deg (do skewer test)

next 3 min – 160 deg to get rid of squishy sound when pressed.

12. Invert when out of oven. Cool and slice.

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