Pandan Kaya Fudge Cake

This Pandan Kaya Fudge Cake was a rave in Malaysia in 90's and i don't know if it is still a star attraction in the bakeries. This tropical harmony of coconut and agar agar makes this a sweet treat that tastes like jello but cuts like a cake. This cake will cause oohs and aahs the minute it is presented and will immediately bring smiles on the first bite.


Ingredients:

For Pandan Chiffon Cake:

A:
5 egg yolks
50g castor sugar, sift with flour
160g cake flour, sifted
1/2 tsp baking powder, sift with flour
1/2 tsp baking soda, sift with flour

125 ml water
50g vegetale oil

B:
5 egg whites
100g sugar
1/4 tsp cream of tartar

Pandan Kaya:

1100 ml. Coconut milk (i use Savoy Coconut Cream and water)

9 Tbsp. Hoen kwee flour / green pea flour(72 g)

2 1/2 tsp  agar agar powder

1/2 tsp. salt

a little green colouring
a little yellow coloring

a little pandan paste

180 gm. sugar
50 g butter

60 gm. Dessicated coconut for covering cake

Method:

To prepare pandan chiffon cake:

Heat water and oil in a microwaveable jug for 1 minute, then pour into the sifted ingredients. mix well until the mixture is smooth and consistent.

Separate eggs and mix the yolks into the above batter.

Whip egg whites and cream of tartar of Ingredients B at medium speed until the egg whites are bubbly. Add sugar and whip at medium high speed until stiff form but not dry.

Fold 1/3 of whipped egg whites into mixture of flour and yolks batter Then, pour this mixture to the remaining egg whites.  Fold lightly to combine both mixtures.

Pour this combined mixture into a ungreased 9-inch round cake pan(i lined the bottom of cake tin with parchment paper)
.

Bake at a preheated over at 300 deg F for 45 - 50 minutes.

As soon as the cake is removed from oven, quickly invert the pan and let it cool. (i invert cake on to a cake rack and place cake rack on top of a colander)

When the cake is completely cool, run a knife around the sides of pan to remove the cake. Allow the cake to cool.

Slice cake into 3 layers.(Remove the brown layer from the top of cake - that was what i forgot to do)

Method for pandan Kaya:

(1) Put all the ingredients into a pot and stir till evenly mixed.

(2) Cook over medium heat till mixture thickens and smooth. Cool slightly before using. Make sure it is still in pouring consistency.

(3) Wet the cake ring and place a slice of sponge cake into a cake ring, pour in 1 1/4 cup of kaya and continue the same process till the last layer is covered with pandan kaya(use more for the last layer). Press slightly after layering the cake onto the kaya and make sure that the kaya fills the sides on the last layer.

(4) Leave aside to cool and set before chilling in the fridge.

(5) Remove cake from cake ring and cover the whole cake with dessicated coconut. If you are using an ordinary cake pan, line the cake tin before putting in the first layer of cake and when removing cake, introduce air in by folding 3 or 4 strips of paper and slipped them to the side of cake. Cake will then dislodged easily.

(6) Serve chilled.