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Crunch Time: Pandan and Chocolate Crunch Cake Recipe

9 months ago

pandan and chocolate crunch

As the vanilla of Southeast Asia, pandan offers such versatility that enables it to blend an additional flavor to a lot of dishes, be it savory or sweet. We added lightly chopped chocolate bar with rice crispies to provide the much-needed crunch to this light and fluffy cake. You may also opt to use chocolate covered pinipig that you may find in pasalubong stores.

 

Pandan and Chocolate Crunch
Makes 1 (9-x 2.5-inch) cake

 

CAKE

2 cups Sifted cake flour

1 ½ Tbsps Baking powder

1 tsp Salt

1 ½ cups Sugar, divided

4 Egg yolks

½ cup Light vegetable oil

¾ cup Pandan-infused water*

2 tsps Pandan flavoring (optional)

  • Few drops of green food coloring
  • Egg whites

2 tsps Vanilla extract

¼ tsp Cream of tartar

 

  1. Preheat oven to 325°F, and prepare two round 9-inch baking pans lined with parchment or baking paper.
  2. Sift the flour, baking powder, and salt into a bowl. Add half the sugar and mix well using a wire whisk. Make a well in the center and set aside.
  3. In a separate bowl, combine the egg yolks, oil, pandan water, and flavoring, if using. Add the liquid to the well and with a hand whisk, blend until smooth. Add the food coloring and blend until uniform in color. Set aside.
  4. In a separate bowl, add the egg whites and using an electric mixer, beat at high speed until the whites become frothy.
  5. Add the cream of tartar and lower the speed. In a steady stream, add the remaining sugar and continue whisking until stiff but still glossy.
  6. Fold the meringue into the flour batter in three parts ending with an even colored batter. Transfer batter to the prepared pans and bake until springy about 15-20 minutes if using a smaller pan and 25-30 minutes for the bigger one.
  7. Immediately remove the pans from the oven and invert on a cooling rack. Lift the pans and peel off the paper. Do this quickly before the cakes shrink to the center of the pans to prevent creating a waistline in your cake. Allow to cool completely while preparing the icing.

 

PANDAN BUTTERCREAM

1 ½ cups Butter

¼ cup Confectioners’ sugar

¾ cup Pandan-infused water

1 cup Sweetened whipping cream, chilled

  • Few drops of green food coloring

 

  1. In a bowl, add butter and confectioners’ sugar. Using an electric mixer with a whisk attachment, beat until butter is light and fluffy.
  2. Add the pandan water slowly in small portions until all the water is used and allow to mixture to emulsify adding a little at a time. Stop every now and then to clean the sides of the bowl. There may be times when the mixture might look like it might break but keep on whisking, it will come together.
  3. Take the chilled cream and pour it in a steady stream into the butter mixture. Continue creaming until it thickens, smoothens, and is of spreadable consistency. Stir in a few drops of food coloring until the desired color is achieved.

 

ASSEMBLY

3 bars Nestlé Crunch

 

Put a cake layer at the center of a cake plate. Spread a little buttercream (you may break some of the Nestlé Crunch bars and add them here as an option) then top with the second layer and cover the entire cake with remaining butter cream. Decorate with a pastry comb or with plain and leaf icing tips. Cover the bottom edge with crushed pieces of Nestlé Crunch.

 

*NOTE: To make pandan water, boil about 2 cups water with about 10-20 leaves of pandan depending on the size. Boil for five minutes then turn off heat. Cool in the pot then strain.

 

Recipe by Chef Patty Loanzon
Photographed by Floyd Jhocson of Studio 100

 

With its distinctive smell and flavorful taste, pandan can get quite addicting

Buko Pandan with Sago and Pinipig

Pandan Crepe with Coconut Mango Filling

Black and White Sago’t Gulaman

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