Pandan Layered Cake | Pandan Agar-agar Jelly Cake | 香兰千层蛋糕, 香兰果冻蛋糕

My favourite childhood cake! Today, I’ll be sharing a lovely pandan layered cake recipe. The cake consists of a soft and light cake, layered with pandan jelly. The Pandan jelly adds a rich, fragrant flavor to this cake. It’s so delicious; you have to try it!

今天，我跟大家分享椰奶香兰叶蛋糕食谱。这个蛋糕又一层蛋糕一层香兰燕菜果冻。蛋糕质地蓬松由柔软轻盈。加了香兰叶燕菜果冻更美味。真是很好吃，你一定要尝试一下！

Ingredients 材料:
Cake Ingredients 蛋糕材料:
4 egg yolks (4粒蛋黄)
50g sunflower oil or neutral tasting oil (50克葵花籽油或中性口味的油)
80 grams water (80克 水）
107 grams plain/AP flour, superfine or self raising flour（107克中筋面粉面粉、细腻中筋面粉
自发面粉）
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13g corn starch （13克玉米淀粉）
1/2 tsp baking powder (don’t add if use self raising flour) 1/2茶匙泡打粉（如果用自发粉就不用加）
1/2 teaspoon vanilla essence (1/2 茶匙 香草精)
4 egg whites (4粒蛋白)
90g caster sugar (90克细砂糖)
1 tsp lemon juice (1茶匙柠檬汁）

Pandan Jelly Layer Ingredients 香兰叶果冻材料:
Pandan juice (40 grams pandan leaves + 100 ml water) 香兰叶汁 （40克香兰叶 + 100毫升水）
1 egg (room temperature)1个鸡蛋，室温度
400 ml coconut milk 400毫升 椰奶
20 grams cornstarch 20克玉米淀粉
20 grams custard powder 20克吉士粉
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450 ml water, room temperature 450毫升水，室温度
130 grams sugar 130克 糖
9 grams agar-agar powder 9克 燕菜粉
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pinch of salt

KITCHEN TOOLS 厨房工具 (affiliate):
7 inch 7 inch 2 Inch Jelly Mould
(7寸7寸2寸果冻模具):
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💗 ALWAYS IN MY KITCHEN (affiliate):
Favourite Stand Mixer：(Shopee: https://shope.ee/7pIxsdFL72)
Favourite Mixer Grinder: (Shopee: https://shope.ee/30Di6unvtL)
Favourite Kitchen Scale:
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Glass Storage Containers: (Shopee: https://shope.ee/7A27OprBZK)
Muji Glass Bowl 23cm: (Shopee: https://shope.ee/10RYuSEOgb)
Measuring jug 量杯
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30 cm Bamboo Steamer
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10 inch Bamboo Steamer
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Some of the links are affiliate links and I receive a small commission with each sale at no extra cost to you. The products in the links serve as a guide or a substitute to the products used in the video and I personally may not have bought from these sellers. Thanks so much for the support.

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