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!

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!

Serves 12

Total Time 2 hours

Ingredients

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

Cooking Method

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.