Chendol Cake
Brrrrr! Here’s a “cold” treat that won’t give you a brain freeze. Eat your Chendol in the form of a cake with this awesome recipe!
SERVING
12 Pax
COOK TIME
2 Hours
INGREDIENTS
4 | Egg Yolks (Sponge Cake) |
20g | Castor Oil (Sponge Cake) |
Pandan Milk (blend 30g Fresh Pandan Leaves with 100g Coconut Milk, Extract Juices and weigh 65g) (Sponge Cake) | |
90g | Cake Flour (Sponge Cake) |
4 | Egg White Large (Sponge Cake) |
1 tsp/ 1/4 tsp | Lemon Juice/ Cream of Tartar (Sponge Cake) |
60g | Castor Sugar (Sponge Cake) |
120g | Pearl Sago (Sago Layer) |
Pandan Milk Water (balance from making Sponge Cake about 13g, then add 87g Water) (Sago Layer) | |
6 | Egg Whites Large (Swiss Meringue Buttercream) |
2 Cups | Castor Sugar (Swiss Meringue Buttercream) |
2-3 Cups | Butter (softened but a bit firm, cubed) (Swiss Meringue Buttercream) |
1/2 tsp | Vanilla Extract (Swiss Meringue Buttercream) |
300g | Pure palm sugar, roughly chopped (Gula Melaka Syrup) |
150ml | Water (Gula Melaka Syrup) |
DIRECTIONS
1 | Sponge Cake: Lightly whisk egg yolk with sugar. |
2 | Add in corn oil until it combines. Then add in pandan milk and combine well. |
3 | Add in cake flour, mix well and set aside. |
4 | Add lemon juices/ cream of tartar into egg white, beat until foamy. |
5 | Gradually add in sugar, beat until close stiff peaks or firm peaks. |
6 | Take 1/3 portion of meringue and pour into egg mixture, use a silicone spatula, fold well. Then fold in the balance of meringue, fold to combine. |
7 | Pour batter into the pan (don’t need to line with paper. If you only have a normal cake pan, then line the side and bottom with baking paper, and remove cake from cake pan as soon as removed from oven), bake in pre-heated oven at 140c for 25mins then increase to 170c and continue to bake for 30mins. |
8 | Immediately invert the cake pan on a wire rack. Let it cool for about 10-15 mins, remove cake from the cake pan and continue to cool on wire rack. |
9 | Sago Layer: Wash pearl sago, then soak in clean water for 45 minutes (use more water as sago will expand after soaking). |
10 | Place soaked sago, sugar and pandan milk water in a mixing bowl, stir and mix well. |
11 | Pour into a 7” steaming tray, steam over medium heat for 30 mins. Set aside to cool. |
12 | Cut the sago the same size as the cake for assembling later. |
13 | Swiss Meringue Buttercream: Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. |
14 | Place bowl over a pot with 1-2" of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 70 Celsius on a candy thermometer (approx. 3 mins). |
15 | Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch, approx. 5-10 mins). |
16 | Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth. |
17 | Add flavourings as desired. Whip until smooth. |
18 | Gula Melaka Syrup: Boil the palm sugar and water for 10 to 15 minutes until the syrup is thick, sticky and a caramel colour. |
19 | Assembling Chendol Cake: Slice sponge cake into 3 pieces. |
20 | Place the first layer of sponge cake on a cake board or plate. |
21 | Place the sago layer on the first layer of sponge cake. |
22 | Place second piece of sponge cake over the sago layer. |
23 | Fill in the swiss meringue buttercream on the second piece sponge cake and smooth it out. |
24 | Place the third piece of cake on the buttercream. |
25 | Then cover the whole layered cake with swiss meringue buttercream. Lastly, drizzle the gula melaka syrup on top of the layer of Swiss meringue buttercream. |