Pandan Kaya/Layer Cake

Wednesday, 25 June 2014

In the land of the half-lion, half-fish mutant, there's the half-cake, half-kueh: pandan kaya quake. 

kueh + cake = kuake = quake

Dig?

Using kueh as an icing makes perfect sense when you live in the tropics. There's no need to worry about the icing melting even when there's a heat wave. El Niño? Bring it on! No aircon? No problem!

The cake part of pandan kaya cake is quite straightforward. It's a sponge cake made with the separated egg method. If you follow the recipe and you know how to whisk egg whites to firm peak stage, your cake will be fluffy, moist and fragrant.

If you don't know what the hell firm peak stage is and you need instructions on how to follow instructions, please refer to my posts, Cake FAQ and Cake Dos and Don'ts.

The kaya part of pandan kaya cake is made with pandan juice, as well as pandan paste to boost the colour. There's coconut milk as well, pandan's best friend. These two are real buddies, you know? (Of course you do.) The two combined would make (almost) anything sweet taste good.

Turning pandan leaves into pulp is easy when you use a food processor or blender instead of mortar and pestle. (You knew that, of course.)

Image How to squeeze the hell outta pulverized pandan leaves, so that you get every drop of juice possible?

The hard way: with your bare hands. The easy way: with a potato ricer. (You know Archimedes' Law of the Lever . . . don't you?)

Besides coconut milk and pandan juice, there's also butter in cake kaya. The fat is absolutely necessary. It hides the floury taste of hun kwee flour.

Unlike its cousin that's spread on bread, cake kaya is made without eggs. Bread kaya is set with eggs but cake kaya is set with hun kwee flour (a starch made from mung beans) and agar-agar powder.

Hun kwee flour is available at most supermarts if you live where I live. If you're in the western/southern hemisphere, try Asia grocery stores. In the US, Amazon.com can deliver a pack to your doorstep.

Pandan kaya cake may be assembled upside down. IOW, you start with a layer of kaya and finish with a layer of cake on top. After the kaya is set, the cake is flipped right way up.

I prefer to assemble my cake right way up, starting with a layer of cake and finishing with a layer of kaya.

If you do it my way, make sure the kaya isn't too thin when you pour it on the first cake layer. If it's watery, it'll seep underneath the cake. What's the right consistency? Kind of like thick but pourable cream.

Kaya that's too thick is also problematic. If it's not thin enough to flow smoothly, the layers formed won't be even. How do you stop the kaya from becoming too thick?

1) Measure the ingredients accurately. 2) Use a pot that retains heat well. 3) Don't overcook the kaya. 4) Have your cake layers and pan (or cake ring) ready before cooking the kaya.

If you look at the written recipe below, you'll find it's rather long. That's because describing the process in detail requires a lot of words. Well, 1,000 words = 1 picture, right? If you watch the video, the recipe doesn't look too daunting. In fact, if you enjoy baking, it looks exactly like the kind of thing you'd want to do this weekend.

Repeat after me: "Baking is fun, not work! Baking is fun, not work! Baking is . . . ." (I'm sure you knew that.)



Pandan Layer Cake
Singaporean pandan kaya cake has an identical twin in Malaysia called pandan layer cake. How to tell the twins apart? The kaya in the Malaysian cake is like agar-agar/jelly. The Singaporean version, OTOH, is like kueh.

To make pandan layer cake, use 3/4-1 tsp of agar-agar powder instead of 1/2 tsp. More agar-agar powder makes the kaya set quickly, so you must be quick when you're assembling the cake or the kaya layers won't be smooth.

PANDAN KAYA CAKE (班兰咖吔蛋糕)
(Recipe for one 20 x 12 cm cake)
Cake
10 g castor sugar  
45 g egg yolks
50 g corn oil
45 g full-fat milk
8 drops pandan paste, less if your egg yolks aren't as yellow as mine
50 g cake flour
1/4 tsp baking powder
1/16 tsp salt

105 g egg whites
1/8 tsp cream of tartar
40 g castor sugar
Kaya
300 g water
1/2 tsp white agar-agar powder
40 g sugar
25 g unsalted butter
40 g pandan juice
rinse 50 g young pandan leaves; cut 5-6 cm long; grind in food processor with 30 g water till fine; press with potato ricer, in 2 batches, to yield 40 g pandan juice; if you have less/more, increase/decrease the 300 g water
1/8 tsp salt

120 g pure coconut milk, freshly squeezed
35 g white hun kwee flour

5 drops pandan paste
1 big drop egg yellow food colour

1. To make cake, trim 5 mm thick corrugated cardboard to fit sides of 23 x 15 cm cake pan. Wrap each piece of cardboard in aluminium foil, shining side facing out. Line bottom of 20 x 12 x 7.5 cm cake pan with 2 layers of parchment paper.

2. Preheat oven to 160°C. Measure ingredients for cake as detailed above.

3. Whisk 10 g castor sugar with egg yolks till dissolved. Add corn oil. Whisk till just combined. Add milk. Whisk till just thoroughly mixed. Add pandan paste, 6-8 drops, to make yolk mixture's colour look like Golden Delicious apples'. Mix thoroughly.  Sift cake flour and baking powder into mixture. Add salt. Whisk till just thoroughly mixed.

4. Separately whisk egg whites till frothy. Add cream of tartar. Whisk till thick foam forms. Gradually add 40 g castor sugar whilst still whisking. Continue to whisk till firm peak stage.

5. Thoroughly whisk yolk mixture. Add egg whites in 3 batches. Mix with whisk till almost even after each addition. Scrape down and fold with spatula till just evenly mixed, banging mixing bowl against worktop 2-3 times.

6. Pour batter into 20 x 12 x 7.5 cm cake pan, slowly and from about 30 cm high. Jiggle pan till batter is level, tapping pan against worktop 2-3 times.

7. Place cake pan holding batter in 23 x 15 cm cake pan. Tuck cardboard between 2 pans. Bake in bottom of oven till middle of cake doesn't squish when pressed gently, 40-45 minutes.

8. Remove pans from oven. Remove cardboard and outer pan. Drop pan holding cake from about 30 cm high, once. Invert pan onto wire rack. Leave till just cool. Unmould cake and remove parchment paper.

9 Slice cake horizontally with serrated knife into 3 layers.

10. Wash and dry cake pan. Line pan with aluminium foil with  some overhang.

11. To make kaya, place water in a small pot that retains heat well. Sprinkle agar-agar powder into water. Add sugar, unsalted butter, pandan juice and salt. Set aside for 30 minutes or longer.

12. Place coconut milk in a bowl. Add hun kwee flour. Stir thoroughly. Refrigerate till ready to use.

13. After cutting cake and prepping cake pan as detailed above, heat and stir agar-agar mixture till agar-agar powder dissolves. (Mixture is now very hot but not boiling.) Turn off heat. Add coconut milk mixture. Stir thoroughly. Add 5 drops pandan paste and 1 big drop egg yellow food colour. Stir thoroughly.

14. Turn on heat to medium-low. Cook and stir agar-agar mixture till thick enough to coat sides of pot thinly. Turn off heat. Stir till residual heat dissipates. (Mixture should now be thick enough to coat sides of pot thickly but thin enough to flow smoothly.)

15. To assemble cake, place what was top part of cake in cake pan, cut side up. Pour 140 g kaya into pan. Tilt pan from side to side and swirl kaya to form even layer. Wait till kaya layer thickens slightly, about 60 seconds (less if it's cold where you are). Place what was
middle part of cake on kaya layer. Make kaya layer as before. Wait 30 seconds or so. Top with what was bottom part of cake, cut side up. Make kaya layer as before.

16. Leave assembled cake on wire rack to cool down. Refrigerate, covered, till ready to serve and kaya is firm.

17. To serve, unmould cake and trim 1 cm from all edges. Transfer to serving plate. Leave till cake is at room temperature, covered. Cut and serve.

107 comments:

Mignone said...

Wonderful recipe, beautiful cake KT! I fall in love with your videos :)

Sammie said...

I am gonna try this recipe! One of my fav. May I know what is the purpose of baking with two cake pans and tucking cardboards between them?

KT said...

The cake on the left is made without cardboard.

juniki said...

hi, for the pandan paste can i use fresh pandan juice?

YY said...

Hi KT, I'm a fan of your site/recipe and I'm about to try to make this beautiful cake. However, I can't find the same brand of agar agar powder in Canada. Your recipe calls for 300 g water with 1/2 tsp white agar-agar powder. The one I can find here, according to their instruction, dissolve the entire bag of 170 g (looks about 3 to 3.5 Tbsp) in only 6 cups water (~1500 g). I'm not sure if it would be different from diff brand? If you could kindly advise if the brand you use has the same amount of water vs. powder.. I'm afraid if I only use 1/2 tsp for 300g water + 40g pandan juice w/ my agar agar powder, it may not set at all. Your advise is much appreciated!.

KT said...

Hi YY, the brand I use, Swallow Globe, says 10 g powder to 1 litre water and 250 g sugar on the packaging.

YY said...

thanks KT for your quick response! I'll double check to ensure that the brand I bought is pure agar agar powder!

Jullien said...

Subscribed to your channel!

Newbie here. Love this post. Very interesting and straight-forward. Keep it up :)

LoveyDovey said...

Hi KT, tried this recipe yesterday and it worked beautifully. A thumbs up from my mom who can be a difficult one to please!

VHN said...

Hi, KT,If I use straw agar agar instead of powder agar agar what would be the amount needed, and how much water to use? Thank you very much. HN

AT said...

Hi KT! I'd really like to try making this cake. Would you please let me know what hun kwee flour is? Thank you!

SN said...

I was very nervous attempting the chiffon cake part of this recipe as I've had so many bad experiences with chiffon cakes. But KT is right, follow her recipes to a T and you will yield perfection. My chiffon had no cracks on top and was cottony soft. Thanks for generously sharing your expert tips and recipes with us KT.

Vian said...

Hi KT, why did u put the cardboard with aluminium foil for?

KT said...

My moulds are made with aluminium foil, which reflects heat. If yours are aluminium, they'd absorb more heat and if they're black, even more, so your tarts burn. Solution: place a baking tray in the bottom of your oven when the pastry is about 90% done.

JC said...

Thank you very much! I will try!

Lol said...

How many egg whites did u put in?

ginger said...

no

Cheer Foo said...

Hi KT, I'm been trying to search for the pan size you stated 20 x 12 x 7.5 cm cake pan. But I can't find it. May I know where you get it?

Joy said...

Hi. I would like to ask, where can I get these frozen pastry puff shell?

KT said...

Bake King. Kitchen Capers and Ailin sell it, too. Cheers.

Lina said...

Hallo! I'm sure many people have been asking you where to get those frozen pastry shells that you used on your Portuguese Egg Tarts? We are yet to hear from you! Pls let us know sooner. Thanks!

Val said...

Hi KT, thanks very much for sharing your recipes. I have tried the chocolate sponge recipe and it has yielded very nice results. One question on cake pan substitution. I typically use an 8" (20cm) round tin for my baking. In the comments section of the chocolate sponge, a reader had asked for tin conversion tips and the advice given was to double the ingredients for a 20cm round tin. That's what I have done both times I have baked the chocolate sponge and it has worked well.


I am about to try this pandan kaya cake recipe so I've gone to the FAQ just to make sure I should double my ingredients again and to my surprise, my calculations lead me to think I shouldn't be doing so, either for this cake or for the chocolate sponge(!). A 20x12cm rectangular tin yields a surface area of 240 sq cm while a 20cm round tin yields a surface area of approximately 314 sq cm. The percentage increase would thus be approximately 31%, which means I should be increasing my ingredients by only a third instead of doubling the amount. The question I have is, which should I follow or am I missing something here? Many thanks in advance!

Cheer Foo said...

Thanks KT. :)

nerissa said...

pls mam can ask my favor?....use cup for excact inrgnt instead gram bcoz we have not exhale...plsss ilove ur recipi...pls use cup

Aby@sincity said...

Hi KT, lovely recipes you got here.
I would like to know if i want a red color instead of that kaya, i will not putting any kaya paste anymore?
how about any substitute for corn oil?

thank you.

Cecilia Chia said...

Hi KT, I want to buy an electric single whisk. Can you let me know the brand and model that you are using? Seems very handy. Thanks!

Food Lover said...

Hi KT, wonderful recipe!
I just wonder if these PET could be kept in freezer (not refrigerator) and reheated for later consumption, maybe for a month later?
Would they still as good as the fresh ones?
How long they could be kept in freezer without losing significant quality (weeks or months?)
How to do it correctly? Should I wrap them with something in the freezer, and how to reheat them properly?
Thanks a lot.

Diana said...

I bake some today using your recipe, and it turn out great.
My children love it.
Thanks.

Pam Phạm said...

Hi KT, I can't find pandan paste where I live. What should I use instead?

Busybody said...

Phoon Huat

Louisa said...

When I made the magic custard cake, the cake collapsed after taken out from the oven; what to do from avoiding the cake from shrinking??

Siew Mei Low said...

Just to share, I baked the sponge at 140 degrees for 45 mins, doesn't crack even with cardboard and outer pan (I dun have 2 pans).

Lynn said...

Hi KT
Thanks for the recipe! I baked them today and they tasted great! but had leftovers. May I know why they need to be refrigerated uncovered instead of covered? Can they be kept in air tight container in room temperature overnight?
Thanks for replying
Lynn

iw said...

Hi KT, my pandan kaya cannot set at all even though increase agar-agar powder. May i know what is the problem? Is it the agar-agar powder need to totally dissolve before add in the sugar, butter, pandan juice and salt?

KT said...

What's in the chocolate sponge cake post is specific to that recipe. What's in the FAQ post is a generalisation (for "home-sized" cakes).

KT said...

Does the recipe say "the agar-agar powder need to totally dissolve before add in the sugar, butter, pandan juice and salt"?

iw said...

May i know what is the purpose for this step " place water in a small pot that retains heat well..... and Set aside for 30 minutes or longer."
Just want to know more details about this step.

KT said...

That depends. What do you have on your planet?

Val said...

Thanks KT. I managed to get a 20x12cm tin in the end but I will try again when the occasion calls for a larger cake.

KT said...

What's the point of keeping egg tarts airtight?

KT said...

You miss a step, then moan about why your cake fails. When I tell you what step you've missed, you moan about what the step is for.

BANG! BANG! BANG! (That's the sound of KT banging her head against the wall.)

Sara said...

Hi KT. Love the site and recipes. they're a joy to read. Learn a lot!

Question. If not mentioned, does it matter what temperature other ingredients are?
Like is it better to have colder eggs straight from the fridge or to have them sit out a bit so they're at room temperature?

KT said...

Reading the rubbish you write is the equivalent of talking to someone with extremely bad breath.

KT said...

Hi Sara, eggs should be at room temperature. If you prep and measure the ingredients in the order listed, the eggs would be more or less at room temperature when you start whisking.

Joanne Chua said...

Did this last night. Thumbs up again.

Vivian lee said...

Hello KT , i m your new follower, pick up baking lately. may i know where u puchased the electric whisker.Kindly advise thank you

Tan said...

What is brand and model of your oven?

Lovefood said...

I live in Japan and this castella cake doesn't need butter,because the cake rises depending on the eggs and this is considered as a light cake.

Jo Leong said...

How to make the padan kaya cake surface smooth?

hl said...

Hi KT, i tried the recipe above. Only changes is that i only had a 5x8inch rectangular one-piece tin, so i used that. And so I did not do the step (as shown in video) about adding the foil-wrapped cardboard boards and the larger exterior tin while baking. Im not sure if missing this step was the reason, but my cake came out with a "depression" on the bottom, after cooling upside down in the tin on a cooling rack. I think somehow the weight of the cake pulled the center downwards during cooling process. What did i do wrongly, can u advise?

That said, it was one of my most springy and light chiffon cakes, and my first baking a chiffon in a non-tube pan! Lovely!

melfrayr said...

Hi KT! thanks for the awesome recipe! I tried and the kaya turned out to be slightly bitter. May I know where i've gone wrong?

KT said...

You didn't follow one instruction, maybe two.

Lays said...

Hello KT! This is my first time trying a castella cake. Actually I was /too/ excited and didn't go out to buy bread flour (I used all-purpose sadly). It turned out great and very similar to how yours looked! Next time I'll definitely use bread flour. (And your video was a great help. Like how if you add too much yolk at once it'll deflate the meringue)

Kate said...

Wow, I'm all for sharing recipes and you have your own opinion - but whats with the verbal bashing of Rasa Malaysia??! Yes there are some flaws with that recipe, but I dont really see what that has to do with your post or your recipe. This whole blog post is pretty much based on how terrible her recipe is, and everything she did wrong and how yours are FAR superior. Why not be more productive and constructive?!

Taurus said...

What is double bottomed?

Taurus said...

Sorry, We do not have Fresh Pandan here. Do you happen to know if there is a pandan paste exist that I could use or what would you recommend? Don't make it? but I want to learn about your food.

Taurus said...

I have no idea what is Hun Kwee Flour. I live in North America, I am afraid we do not carry the same brand...etc. Is there a generic name that I could try to search here pls?
I understand you are sometimes frustrated with all these questions. ....

Joice Yu said...

Mine too, argh! I'm gonna try again. I must have been missed something. But KT, thank you so much for sharing, I baked Portuguese egg tarts yesterday, they turn out to be perfect!

KT said...

Hint: What ingredient in the recipe is bitter?

Joice Yu said...

Pandan leaf!

Tony said...

Hi there ^^
Thanks a lot for this amazing recipe! Castella is one of my favourite cakes..
I am usually not very lucky when baking and I must say this got almost perfect at the first attempt.
I did do some changes because I do not use sugar so I put xylitol instead (that's what I had around :/) and also I don't drink milk so I didn't have any.. I thought about replacing it with rice milk but then I forgot to add it..
Other than that followed your recipe to the letter..
Now I don't know if it was because of the different ingredients (probably :) or the fact that the oven I had available is quite small.. But the consistency is not exactly how it should be.. Moist and sticky.. It rather came out a little bit dryer (maybe that's because I'm Portuguese and so it came out more like its ancestor heheh ) anyway.. Other than that its great!
Thanks a lot once again ;)

KT said...

Baking cake is 80% recipe, 20% skill and 0% luck.

colouredpots said...

Failed badly on my first attempt, did not realise my oven temperature was too high. At 240C the top of the egg tarts were burnt after only ten minutes in the oven, but I carried on baking to experiment on how the cooked custard would taste like. Found it too sweet, lacking the egg taste and the milk was overpowering, so in my second attempt, i adjusted the qty of everything except the cream to match my preference and baked it at 200. Had to shift the tray to the lower rack half way through to avoid over browning the tarts. Second attempt was a success so thank you KT for the wonderful recipe and video demonstration.

Yakesa Manwo said...

Thanks so much for that recipe. I 'm sure to try it one of this days....just by looking at it gives an idea that its delicious...again thankyou.

Fernvale said...

Hello KT, thanks for the recipe.

This is my Pandan Kaya Cake from your recipe *show off*. :) I've followed every steps and ingredients needed, except that I've substitute agar agar powder with gelatine and used less pandan leaves as what was called for in your recipe.

It turns out so well - the texture, colour. Sweetness is just right too. Just that the pandan flavour are too mild. I've sprinkled some desiccated coconut on top. Love this recipe.



Any moist cupcake recipe to share? Or can i use this cake recipe for cupcakes?

Sow-Lin Spinney said...

Hun Kwee flour is actually Mung Bean starch. Do not get confused over Mung Bean flour (meal from whole mung beans) and Mung Bean starch. This recipe calls for Mung Bean starch.
The ones imported from Malaysia/Singapore/Indonesia are normally packed in a "block-form" with the words "HUN KWEE" printed on white paper packaging (as you can see in the pictures above), whilst the Thailand versions are simply packed in printed plastic bag packaging.
I've not tried this recipe yet, but I know it must taste pretty good. I've tried various of KT's recipe and they all came out good!!!
Thanks for sharing.

Bonnie said...

Hi, what is the reason to use corn oil? Can we use canola oil instead? Thank you!

Leann said...

Hello KT,
I just made this at the middle of the night. I added matcha powder because I like matcha xD.. and it turned out great. Taste good too!


Thank you for the recipe :)

anonymous said...

look at this http://getoffmyinternets.net/forums/food-bloggers/rasa-malaysia-bee-yinn-low-gomi/

lili said...

Didn't seem like moaning to me. Curious about the science of it, perhaps.

Te said...

Bread flour is wheat flour

Mia said...

Can all purpose flour be used in lieu of bread flour? Thanks.

smkhan said...

I never baked but I am a good cook, after watching your vedio l ask my self that why I never bake, so started following you. The best learning part is dose n don't

Emily said...

where do you get you're frozen pastry from?? i'm from Australia too and can't seem to find them

Nadejda said...

Отлично! У меня все получилось! Спасибо!

Lisa said...

If you cannot find the egg shell tarts, all you need is a cupcake pan (or mini tart pans if you've got them) and frozen puff pastry sheets from your local supermarket. In the US, Dufour is the best quality you can buy.

Cut the dough into rounds and press into molds, then freeze.

When filling with custard, be careful to leave room at the top - it rises in the oven (therefore rising over your puff pastry, leaving you with no visible "rim")

I had great success with this recipe and plan to make it again. Thank you so much. Everyone was so impressed.

Lisa said...

Hi Emily. As mentioned in my post above, I too ran into the same issue. Very easily solved with a cupcake pan and frozen puff pastry sheets. More detail in my post if you'd like. Good luck, it's a wonderful recipe.

Selene said...

Hi KT! Thanks for this recipe. I tried it today - followed your recipe exactly (except I didn't have bread flour so I used all purpose instead) and it turned out great! Baked in exactly 35 mins.


The flavour was great, with a fine and even texture throughout. It was so soft and fluffy that I had difficulty slicing it without damaging the cake! Wonder whether that's good or bad?


Anyway thanks again!

Rie said...

Thanks KT mine came out super soft and fluffy , so happy! :)

xkiven said...

commonly known as "pastel de nata" or "pastel de belem" ... no one knows theyr true secret :P

Lee said...

Can you teach me how to make walnut cake please

Alfa Halim said...

how much the heat you need to bake this cake?

Hồng Phương said...

thanks KT, I'm Vietnameses and i love KT so much. Hope! KT will help me make " Savoury Cake".

Hồng Phương said...

this's first

Kaye said...

Thank you KT, the cake turn out fluffy and delicious!

Weixuan said...

Hi, May I ask if it is a MUST to use the cardboard? Can I just bake it without using the card board?

Wani said...

Thanks KT

Domenic said...

I've always wondered, why is it some people eliminate flour with certain cakes. What's the difference?

Olivia Chen said...

So simple, so good!

Sharon said...

Hi KT,
Thank you for your comments in the Marble Butter Cake. Very encouraging to me.
Here I'd like to share with you the Honey Castella Cake I made. I also added matcha powder on my second try. My girls loved them! Thank you again for sharing such wonderful recipes! :-)
Cheers/Sharon

KT said...

Are those macarons lurking behind the Castella cake?

Sharon said...

Yes, those were chocolate macarons but failed macarons. :-( I found that macarons are highly sensitive, could fail easily with a tiny mistake. I'm still working hard on it. Hope you can share your macaron recipe in your blog one day. :-)

Trang said...

Meaning she put the pan holding the batter in a bigger pan

Soe said...

Hi KT,
What kind of oven do you use? A conventional or a convection oven? My oven has both options, I usually bake with convection, but I'm not sure what's better for light fluffy cakes.
Thanks!

KT said...

Any luck with macarons? I succeeded this afternoon. Which recipes have you tried?

Thanawan Kumnaun said...

Hi KT cake recipe I have tried to do, it's very soft and really tasty. I thank you very much Thanaphan from Thailand.

B said...

I change cake recipes all the time, and it always turns out better.

Sharon said...

Hi KT, sorry for my late reply! Haven't checked my account until now. I haven't had another try of macarons since my failure last time and instead, I focused my time more in baking cakes and trying different good recipes like yours. Excited to hear that you succeeded in macarons! Any luck to see the picture of it? May I share the recipe of yours?


BTW, I finally had time to enjoy baking today. I've tried your Matcha Swiss Roll! Very yummy! I will post you picture on that page! Thank you KT! :-)

cm234 said...

hi KT can u explain the difference between firm and stiff peak stage pls? there are conflicting opinions on what that is therefore can affect the recipe

KT said...

http://www.thekitchn.com/a-visual-guide-soft-peaks-firm-115557

cyn said...

i guess i need to have more practice on the rolling… Awesome recipe!

KT said...

KT's marble butter sponge cake:
https://www.youtube.com/watch?v=CRArVXT9NJE

Tweety said...

Hi Sharon, thanks for the great recipe. My family and friends like this honey cake very much. However, when I tried to make double size of it in the same container? I use the same temperature of 160C for 45 min, it seems that the middle part is still uncooked. Can you advise me which part I made wrong? Thank you!

mel said...

I love your videos. I've tried two recipes of yours and it all turned out great and yummy. I do agree that if u don't follow it to a tee, the cake is not going to "jadi". Sometimes u do get people who claim they've followed the recipe to a tee but the cake still failed and to only later on admit they did make some changes like the flour or pan size. Ignorance is bliss but not when it comes to baking. Keep up the good work and thanks for your efforts in sharing and helping us all out there be better bakers!

Adeline Ng said...

Hi KT, second time tried this honey cake and succcss now! It's feel more healthy because without any oil. Thanks again for your clear video ^.^

mel said...

Hi KT,
I also am trying to understand the magic behind this. How does it affect the way the cake cooks? Why can't I just "whatever" mold?

Foong Mun said...

Great Recipe! Thank you for sharing.

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