Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 6 large eggs, room temperature
- 1 tsp pandan extract
- Green food coloring (optional)
Special Equipment Needed:
- 8-inch square baking pan
- Parchment paper
- Electric mixer
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Line the baking pan with parchment paper.
2. In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the pandan extract and green food coloring (if using) and mix until well combined.
6. Gradually add the flour mixture to the butter mixture, mixing until just combined.
7. Divide the batter into two equal portions.
8. Pour one portion of the batter into the prepared pan and spread it evenly with a spatula.
9. Bake for 10-12 minutes, or until the top is golden brown.
10. Remove the pan from the oven and let it cool for 5 minutes.
11. Using a pastry brush, lightly brush the top of the cake with water.
12. Pour the second portion of the batter over the first layer and spread it evenly with a spatula.
13. Bake for another 10-12 minutes, or until the top is golden brown.
14. Remove the pan from the oven and let it cool for 5 minutes.
15. Repeat steps 11-14 until all the batter is used up. You should have about 10-12 layers.
16. Let the cake cool completely in the pan before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 390
Total fat: 23g
Saturated fat: 14g
Cholesterol: 160mg
Sodium: 190mg
Total carbohydrates: 41g
Dietary fiber: 0g
Sugars: 24g
Protein: 5g
Substitutions for ingredients:
- Pandan extract can be substituted with vanilla extract or any other flavor extract.
- Green food coloring can be omitted if desired.
Variations:
- Add a layer of chocolate or strawberry jam between the cake layers.
- Use different food coloring to create a rainbow effect.
- Top the cake with whipped cream and fresh fruit.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before starting.
- Use a pastry brush to lightly brush the top of the cake with water to help the layers stick together.
- Be patient and take your time when layering the cake.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in the oven at 350°F (180°C) for 5-10 minutes.
Presentation Ideas:
Cut the cake into small squares and arrange them on a platter. Garnish with fresh mint leaves or edible flowers.
Garnishes:
Fresh mint leaves, edible flowers, whipped cream, and fresh fruit.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested Side Dishes:
Fresh fruit salad or a light green salad.
Troubleshooting Advice:
- If the cake layers are not sticking together, try brushing more water on top of each layer.
- If the cake is too dry, try reducing the baking time by a few minutes.
Food Safety Advice:
- Make sure the eggs are fresh and not expired.
- Wash your hands and all utensils before starting.
Food History:
Pandan Lapis Cake is a popular Indonesian dessert that is also known as Spekkoek. It is a layered cake that was introduced to Indonesia during the Dutch colonial period.
Flavor Profiles:
The cake has a sweet and buttery flavor with a hint of pandan.
Serving Suggestions:
Serve the cake as a dessert or as a snack with a cup of hot tea or coffee.
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Region: Indonesian