Chendol Cake

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 our Chendol Cake recipe!
 
Total Time: 2 hours
Prep: –
Cook: –
Ingredients Serves 12

Chendol Cake

Egg Yolks
4
Castor Oil
20g
Pandan milk (blend 30g
fresh pandan leaves
with 100g coconut
milk, extract juices
and weigh 65g)
65g
Cake Flour
90g
Egg White
4 (Large)
Lemon juice/ cream
of tartar
1 Tsp/ 1/4 Tsp
Castor sugar
60g
Sago Layer:
Pearl Sago
120g
Castor sugar
40g
Pandan milk water
(balance from
making sponge
cake about 13g,
then add 87g water)
100g
Swiss Meringue Buttercream:
Egg Whites
6 Large
Castor Sugar
2 Cups
Butter (softened but a
bit firm, cubed)
2-3 Cups
Vanilla extract
1/2 Tsp
Gula Melaka Syrup
Pure palm sugar,
roughly chopped
300g
Water
150ml
Method

Chendol Cake

Step 01

Sponge Cake: Lightly whisk egg yolk with sugar.

Step 02

Add in corn oil until it combines. Then add in pandan milk and combine well.

Step 03

Add in cake flour, mix well and set aside.

Step 04

Add lemon juices/ cream of tartar into egg white, beat until foamy.

Step 05

Gradually add in sugar, beat until close stiff peaks or firm peaks.

Step 06

Take 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.

Step 07

Pour 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.

Step 08

Immediately 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.

Step 09

Sago Layer: Wash pearl sago, then soak in clean water for 45 minutes (use more water as sago will expand after soaking).

Step 10

Place soaked sago, sugar and pandan milk water in a mixing bowl, stir and mix well.

Step 11

Pour into a 7” steaming tray, steam over medium heat for 30 mins. Set aside to cool.

Step 12

Cut the sago the same size as the cake for assembling later.

Step 13

Swiss Meringue Buttercream: Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.

Step 14

Place 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).

Step 15

Place 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).

Step 16

Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.

Step 17

Add flavourings as desired. Whip until smooth.

Step 18

Gula Melaka Syrup: Boil the palm sugar and water for 10 to 15 minutes until the syrup is thick, sticky and a caramel colour.

Step 19

Assembling Chendol Cake: Slice sponge cake into 3 pieces.

Step 20

Place the first layer of sponge cake on a cake board or plate.

Step 21

Place the sago layer on the first layer of sponge cake.

Step 22

Place second piece of sponge cake over the sago layer.

Step 23

Fill in the swiss meringue buttercream on the second piece sponge cake and smooth it out.

Step 24

Place the third piece of cake on the buttercream.

Step 25

Then cover the whole layered cake with swiss meringue buttercream. Lastly, drizzle the gula melaka syrup on top of the layer of Swiss meringue buttercream.

Remember to soak the pearl sago with the water!