Name: Pandan Layer Cake: Festive Flavors That Wow Your Guests
Prep time: 30 min
Cook time: 55 min
Total time: 205 min
Ingredients: 1 cup Pandan Juice (Use young, dark green leaves for best taste.); 4 pieces Egg Yolks (Provides structure and richness.); 1 cup All-Purpose Flour/Cake Flour (Use cake flour for lighter texture.); ½ cup Corn Starch (Can substitute with more cake flour if needed.); ½ cup Corn Oil/Butter (Adds moisture and flavor.); 1 pinch Salt (Enhances sweetness.); 4 pieces Egg Whites (Whipped to soft peaks.); ½ cup Caster Sugar (Perfect for stable meringue.); 1 tablespoon Lemon Juice/White Vinegar (Helps stabilize egg whites.); 1 cup Thick Coconut Milk (Full-fat enhances richness.); ½ cup Indonesia Hoen Kwe Flour (Can replace with corn flour plus extra jelly powder.); ½ cup Sugar (for jelly) (Sweetens the jelly layer.); 1 tablespoon Konnyaku Jelly Powder (Essential for gelatinous texture.)

As I sift through lively memories of festive gatherings, the tantalizing aroma of pandan lingers in the air, inviting me to recreate the magic of my childhood. Today, I’m excited to share my take on a Pandan Layer Cake, an exquisite Asian dessert that not only captivates the eye but also brings a delightful twist to any celebration. This cake features alternating layers of fluffy pandan sponge and rich jelly that will charm your friends and family—perfect for those eager to impress without the stress. Whether you choose to whip up the straightforward version or dive into the more elaborate preparation, the results are nothing short of spectacular. Are you ready to elevate your baking game and savor every colorful bite of this beautiful creation? Let’s dive in!

Why Is Pandan Layer Cake So Special?

Festive Appeal: This vibrant dessert is not just a feast for the taste buds but also for the eyes, adding colorful layers to your celebration.
Unique Flavor: The fragrant pandan brings an exotic twist that elevates this cake beyond ordinary desserts.
Two Methods Available: Choose either the simple or elaborate version to suit your skill level and time constraints, making it accessible for everyone.
Crowd-Pleasing Treat: Perfect for gatherings, this cake will have your friends and family asking for seconds!
Gluten-Free Option: With a few tweaks, this delicious dessert can fit gluten-free dietary needs, making it inclusive for all to enjoy.
This Pandan Layer Cake truly combines tradition and innovation, reminiscent of classic Asian desserts while allowing for personal touches that can brighten any occasion!

Pandan Layer Cake Ingredients

For the Cake Batter

Pandan Juice – This natural flavor enhances the cake; use young, dark green leaves for the best taste.
Egg Yolks – They add structure and richness; you can use 3-4 eggs for smaller portions.
All-Purpose Flour/Cake Flour – Essential for the cake’s structure; use cake flour for a lighter texture.
Corn Starch – This tenderizes the cake; you can substitute it with more cake flour if needed.
Corn Oil/Butter – Adds moisture and flavor; oil puts a lighter spin on this Pandan Layer Cake.
Salt – Just a pinch elevates the cake’s sweetness.
Egg Whites – When whipped to soft peaks, they help create an airy sponge.
Caster Sugar – This fine sugar is perfect for achieving a stable meringue.
Lemon Juice/White Vinegar – Aids in stabilizing egg whites for better foaming.

For the Jelly Layer

Thick Coconut Milk – Adds a creamy texture; full-fat enhances the richness of the jelly.
Indonesia Hoen Kwe Flour – Provides the jelly layer’s texture; can be replaced with corn flour with extra jelly powder.
Sugar (for jelly) – Sweetens the jelly layer perfectly.
Konnyaku Jelly Powder – Essential for a gelatinous texture; it ensures the jelly holds its form.

This collection of ingredients is the foundation for your stunning, multi-layered Pandan Layer Cake! Each element comes together to create a dessert that’s not only visually appealing but also bursting with the unique flavors of pandan, perfect for any festive occasion.

Step‑by‑Step Instructions for Pandan Layer Cake

Step 1: Prepare Pandan Juice
Begin by washing approximately 10 young pandan leaves, then chop them into small pieces. Blend the chopped leaves with 1 cup of water until smooth. Strain the mixture through a fine sieve or muslin cloth to extract the vibrant green pandan juice, which will infuse your Pandan Layer Cake with its signature flavor.

Step 2: Make the Sponge Cake
In a mixing bowl, combine ½ cup of corn oil or melted butter with ¾ cup of the prepared pandan juice and a pinch of salt. Whisk in the yolks of 4 eggs until smooth, then gently fold in 1 cup of sifted all-purpose flour and ½ cup of corn starch until there are no lumps. In a separate bowl, beat the egg whites with 1 tablespoon of lemon juice until soft peaks form, then gradually add ½ cup of caster sugar to create a stiff meringue. Fold the meringue into the pandan mixture gently until fully incorporated, which will keep your cake light and fluffy.

Step 3: Steam the Cake
Prepare a steaming setup by boiling water in a large pot and placing a steaming rack inside. Grease your cake mold or line it with parchment paper for easy removal. Pour the sponge cake batter into the prepared mold and steam over medium heat for about 55 minutes, or until a toothpick inserted into the center comes out clean. Avoid lifting the lid during steaming to ensure even cooking.

Step 4: Cool the Cake
Once the cake is cooked, carefully remove it from the steamer and let it cool in the mold for about 15 minutes. After cooling, gently run a knife around the edges and invert the mold to release the cake onto a wire rack. Allow it to cool completely, which will help prevent it from becoming soggy when layered with the jelly.

Step 5: Prepare the Jelly Layer
In a saucepan, mix ½ cup of Indonesia Hoen Kwe flour with 1 cup of pandan juice and 1 cup of thick coconut milk. Stir in about ½ cup of sugar and 1 tablespoon of konnyaku jelly powder, combining well. Bring the mixture to a gentle boil over medium heat, continuously stirring until it thickens, and then remove it from the heat, allowing it to cool slightly before layering over the sponge cake.

Step 6: Layering the Cake
Once the sponge cake has cooled, slice it carefully into three equal layers using a serrated knife. Place the bottom layer in a mold, then pour a portion of the cooled jelly mixture over it, spreading it evenly. Repeat this process with the next layer of cake and the jelly until all layers are assembled. Be sure to avoid overflow by leaving space at the top of the mold for the final layer.

Step 7: Chill the Pandan Layer Cake
Cover the assembled cake with plastic wrap and refrigerate it for at least two hours, allowing the jelly to set perfectly. This chilling time will help meld the flavors and achieve that delightful, wobbly texture when slicing into your beautiful Pandan Layer Cake.

Step 8: Cut and Serve
Once fully chilled and set, carefully remove the cake from the mold by running a knife around the edges. To serve, slice the cake into equal portions, revealing the stunning layers of pandan sponge and jelly. Enjoy this festive dessert with friends and family, sharing the flavors and joy of your Pandan Layer Cake!

Expert Tips for Pandan Layer Cake

Egg White Prep: Ensure your mixing bowl and whisk for the egg whites are completely free of oil or water. This is crucial for achieving the stiff peaks necessary for a light, airy sponge.
Choose Fresh Leaves: Always opt for young, dark green pandan leaves, as they provide the best flavor. Older leaves can impart a bitter taste to your Pandan Layer Cake.
Cooling Time Matters: Allow your sponge cake to cool completely before layering with jelly. This prevents sogginess and ensures beautiful, distinct layers.
Jelly Consistency Check: If your jelly layer seems too runny, let it cool slightly before pouring it over the sponge. This step will help it set appropriately without spilling over.
Patience is Key: Take your time with each layering step and during steaming. Rushing can lead to uneven textures or undercooked layers, so savor the process of creating your stunning cake.

What to Serve with Pandan Layer Cake?

Nothing complements the charm of this colorful dessert quite like these delightful pairings that will enhance your dining experience.

Coconut Whipped Cream:
This light, airy cream balances the sweetness of the cake while echoing the coconut notes in the jelly.
Fresh Mango Slices:
The juicy sweetness of ripe mango contrasts with the cake’s texture, providing a refreshing bite that brightens each forkful.
Tropical Fruit Salad:
A medley of papaya, pineapple, and kiwi brings vibrancy and a mix of textures, adding freshness to your dessert spread.
Herbal Tea:
Try jasmine or pandan tea for an aromatic accompaniment that complements the fragrant flavors of the cake in a serene way.
Lychee Sorbet:
This sweet and refreshing scoop enhances the exotic flavor profile, providing a cooling counterpoint to each slice of cake.
Chocolate Dipping Sauce:
Drizzling a rich chocolate sauce adds a decadent touch, creating an indulgent contrast that cake lovers will adore.
Coconut Basil Ice Cream:
With its creamy texture and subtle herby notes, this unique ice cream creates an exciting twist that complements the pandan flavor beautifully.

By pairing your Pandan Layer Cake with these stunning options, you’ll create a memorable feast that your guests will talk about for days to come!

Make Ahead Options

These delightful Pandan Layer Cake layers are perfect for meal prep, ensuring you save valuable time during busy occasions! You can prepare the pandan sponge cake up to 24 hours in advance; simply let it cool completely, then wrap it tightly in plastic wrap to maintain moisture. The jelly layer can also be made ahead and stored in the refrigerator for up to 3 days; just cover it with plastic wrap to prevent drying. When you’re ready to assemble, layer the chilled sponge and jelly and refrigerate for at least 2 hours before serving. This way, you can enjoy restaurant-quality results with minimal effort and maximum flavor!

How to Store and Freeze Pandan Layer Cake

Fridge: Store leftover Pandan Layer Cake in an airtight container, and it will maintain its freshness for up to 3 days.

Freezer: For longer storage, wrap the cake tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 1 month.

Thawing: To enjoy, simply remove from the freezer and thaw it overnight in the fridge before serving.

Reheating: If desired, you can gently reheat slices in the microwave for about 10-15 seconds to refresh the flavors before enjoying.

Pandan Layer Cake Variations & Substitutions

Feel free to unleash your creativity and make this delicious Pandan Layer Cake uniquely yours with these fun variations!

Gluten-Free: Substitute all-purpose flour with a gluten-free blend or rice flour for a suitable option that tastes just as divine.
Flavor Infusions: Add a hint of coconut or red bean to the sponge cake for an extra layer of flavor that will surprise your guests!
Colorful Dyes: Get whimsical by using food-safe dyes to create vibrant layers, making the cake visually stunning for festive celebrations.
Less Sweet Option: Reduce the sugar in your jelly layer for a healthier version without sacrificing the delightful taste of pandan.
Fruit Variations: Layer in fresh fruits like mango or strawberry between the pandan sponge and jelly for a refreshing twist on this classic dessert.
Texture Twist: Experiment by adding a crunchy layer of toasted coconut or nuts between the cake layers for exciting contrasts.
Chill Time: For a denser cake, refrigerate the assembled cake overnight before serving to create a firmer texture that’s scrumptious to slice through.

Consider adding a delightful touch from other recipes like Carrot Cake Roll or Pistachio Coffee Cake for unique combo desserts at your next gathering. Embrace these variations to make incredible memories around your Pandan Layer Cake!

Pandan Layer Cake Recipe FAQs

How do I select ripe pandan leaves for the cake?
When choosing pandan leaves, opt for young, dark green ones. They should be vibrant, fresh, and free from dark spots or wilting. Older leaves can be bitter, which may affect the flavor of your Pandan Layer Cake.

What is the best way to store leftover Pandan Layer Cake?
To keep your Pandan Layer Cake fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. This will prevent it from drying out while maintaining its delightful texture.

Can I freeze Pandan Layer Cake, and how?
Absolutely! To freeze your Pandan Layer Cake, wrap it tightly in plastic wrap, ensuring that all parts are covered to prevent freezer burn. Place it in a freezer-safe container. It can be frozen for up to 1 month. Just remember to thaw it overnight in the refrigerator before serving!

What should I do if my jelly layer is too runny?
If your jelly layer ends up too runny, simply allow it to cool slightly before layering it over the sponge cake. Alternatively, you could try adding a touch more konnyaku jelly powder to thicken the mixture before pouring it on the cake, making sure to boil it a bit longer to achieve the right consistency.

Are there any dietary considerations I should be aware of?
Yes! For those with gluten sensitivities, you can substitute the Hoen Kwe flour with rice flour, but keep in mind this may alter the texture slightly. Always check for allergies related to coconut if serving to guests, as the thick coconut milk is a key component of the jelly layer.