Edited on 6/7/11
- Blackberry Butter Cream Icing/FillingEdited on 11/15/10
- Chinese Steamed Sponge CakeEdited on 2/7/05
- Japanese Green Tea Petits Fours
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Screw Pine Cake
Posted by AnonymousThis is a beautiful Malaysian-style layer cake. It is a very time-consuming cake to make but well worth the effort. Very rich but very delicious. Screwpine (more commonly known as 'pandan') is a kind of fragrant leaf plant native to Malaysia but it can be found in paste form in most Asian grocery stores.
Screw Pine Cake
- 1 1/4 cups white sugar 20 egg yolks 4 eggs 3/4 cup all-purpose flour 2 cups butter 2 (10 ounce) cans coconut milk 2 tablespoons pandan paste 1/2 teaspoon green food coloring 1 tablespoon ovalette 1/2 teaspoon salt
1 Preheat oven to 400 degrees F (200 degrees C). Line one 13x9 inch pan with a greased cake sheet.
2 Beat eggs and sugar together until creamy. In a separate bowl, mix ovalette, butter, and coconut milk. Add into the egg mixture and continue mixing until ingredients are blended well. Stir in the sifted flour and salt. Mix well.
3 Separate batter into 2 bowls. Mix one bowl with the pandan paste and the green food coloring , making sure that the color is stirred in well. Pour 1 to 2 soup-ladle scoops of green cake mixture onto pan. Even it out so that the mixture covers the base of the pan
4 Pour 1-2 soup-ladle scoops of green cake mixture onto pan. Even it out so that the mixture covers the base of the pan. Bake it in a 400 degrees F (200 degrees C) oven until the top is brown. Take it out of the oven, prick the top gently with a fork and brush some butter over the top. Pour 1-2 scoops of the 'normal' colored cake mixture on top of the first layer. Spread evenly.
5 Change your oven setting so that you're using the upper fire only (broiler). Increase temperature to 450 degrees F (230 degrees C). Bake the second layer till the top turns brown. Repeat the above procedure, alternating the colors each layer, until there is no cake mix left.
6 Let cake cool and cut and serve in finger-size portions. (I do not recommend that this cake be eaten in chunks because it is very rich and high in cholesterol). Refrigerate any uneaten portions. Cake keeps well for 2 weeks if refrigerated. Thaw it for about 1/2 hour before eating.
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