RECIPE

Ingredients for sponge cake:

2 eggs

6 egg yolks

70g unsalted butter

120g cake flour, sifted twice

120g milk

20g caramel paste, from baking supplies stores

6 egg whites

170g caster sugar 60g gula melaka, chopped

Method :

1. Pre-heat oven to 180 deg C. Line a 40 by 30cm cake pan with parchment paper.

2. Combine eggs and egg yolks and in a small bowl and beat lightly. Set aside.

3. Place butter in a small saucepan, and heat gently until melted. Add flour to melted butter and cook through. Transfer butter-flour mixture to a bowl, then add egg mixture a little at a time. With a spatula, mix into a smooth batter. Add milk, caramel paste and mix to incorporate. Strain batter and set aside.

4. Place egg whites in a clean bowl and beat until foamy. Add half the sugar and half of the gula melaka then continue beating for a few minutes, then add remaining sugar and gula melaka and beat until egg whites are glossy and stiff peaks form.

5. Add 1/3 of the egg white mixture to the batter and fold in lightly. Then add the remaining egg white mixture and fold through until just incorporated.

6. Pour batter into prepared cake pan and spread evenly with a scraper. Place cake pan on a tray and bake for 20 minutes.

7. When cake is done, remove from pan and cool.

Ingredients for cendol filling:

12.8g gelatin sheets

100g coconut milk

5g salt

15g gula melaka

2g caramel paste

125g whipping cream

50g azuki (red bean) paste, available at supermarkets such as Meidi-Ya at Liang Court

50g pandan cendol strips

40g atap seeds, coarsely chopped

For garnish:

Toasted Coconut Shreds

Cendol Strips

Method :

1. Soak gelatin sheets in ice water. Once it softens, drain and set aside.

2. Put coconut milk, salt, gula melaka and caramel paste into a pot and bring to a boil.

3. Remove pot from heat and add in the softened gelatin leaves. Set aside.

4. Whip the cream. Gently fold the coconut milk mixture into the cream. Add azuki paste, cendol strips and atap seeds to the mixture.

Assembly:

1. Cut the sponge cake into two 18cm by 18cm pieces.

2. Place parchment paper on a metal tray. Place an 18cm by 18cm square ring on top of the paper.

3. Place a layer of sponge in the square ring. Pour half the filling over it.

4. Lay the second piece of sponge over the filling. Top with the remaining filling. Chill in the fridge for at least 6 hours.

5. Remove square ring. Transfer cake to serving platter. Top with toasted chocolate shreds and cendol strips.

Makes one 18 by 18cm cake