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

4Egg Yolks (Sponge Cake)
20gCastor Oil (Sponge Cake)
Pandan Milk (blend 30g Fresh Pandan Leaves with 100g Coconut Milk, Extract Juices and weigh 65g) (Sponge Cake)
90gCake Flour (Sponge Cake)
4 Egg White Large (Sponge Cake)
1 tsp/ 1/4 tspLemon Juice/ Cream of Tartar (Sponge Cake)
60gCastor Sugar (Sponge Cake)
120gPearl Sago (Sago Layer)
Pandan Milk Water (balance from making Sponge Cake about 13g, then add 87g Water) (Sago Layer)
6Egg Whites Large (Swiss Meringue Buttercream)
2 CupsCastor Sugar (Swiss Meringue Buttercream)
2-3 CupsButter (softened but a bit firm, cubed) (Swiss Meringue Buttercream)
1/2 tspVanilla Extract (Swiss Meringue Buttercream)
300g Pure palm sugar, roughly chopped (Gula Melaka Syrup)
150mlWater (Gula Melaka Syrup)

DIRECTIONS

1Sponge Cake: Lightly whisk egg yolk with sugar.
2Add in corn oil until it combines. Then add in pandan milk and combine well.
3Add in cake flour, mix well and set aside.
4Add lemon juices/ cream of tartar into egg white, beat until foamy.
5Gradually add in sugar, beat until close stiff peaks or firm peaks.
6Take 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.
7Pour 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.
8Immediately 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.
9Sago Layer: Wash pearl sago, then soak in clean water for 45 minutes (use more water as sago will expand after soaking).
10Place soaked sago, sugar and pandan milk water in a mixing bowl, stir and mix well.
11Pour into a 7” steaming tray, steam over medium heat for 30 mins. Set aside to cool.
12Cut the sago the same size as the cake for assembling later.
13Swiss Meringue Buttercream: Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
14Place 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).
15Place 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).
16Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.
17Add flavourings as desired. Whip until smooth.
18Gula Melaka Syrup: Boil the palm sugar and water for 10 to 15 minutes until the syrup is thick, sticky and a caramel colour.
19Assembling Chendol Cake: Slice sponge cake into 3 pieces.
20Place the first layer of sponge cake on a cake board or plate.
21Place the sago layer on the first layer of sponge cake.
22Place second piece of sponge cake over the sago layer.
23Fill in the swiss meringue buttercream on the second piece sponge cake and smooth it out.
24Place the third piece of cake on the buttercream.
25Then cover the whole layered cake with swiss meringue buttercream. Lastly, drizzle the gula melaka syrup on top of the layer of Swiss meringue buttercream.
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