To Him From Me...

Happy Birthday to my DH... He is a Singapore Uncle who loves Asian Cooking and of course Asian Cakes and Kueh kueh too. So so so... here're what I cooked last night for supper (Somen aka 寿面) with Pork Ribs, An Hard-boiled Egg and Prawns and followed by the 1st bake Birthday Cake for him. According to DH this Pandan Fudge Cake tastes like the one selling in Bangawan Solo (Well-known bakey shops in SG)...

Well... About this wonderful cake recipe, it's from my dear friend's baking teacher - Mr. Richard Goh (A very popular baking teacher who conducts baking lessons at many Community Centres in Singapore, with an extreme reasonable fees as he's a very experience baking Teacher with more than 14 years teaching & baking (If I'm not wrong at least one or some of my aunties did learn from him when then I was in Secondary School). He shares his baking knowledge generously not only to his students but to me too (I'm not his student).

Original Recipe is From Mr. Richard Goh.

Ingredients:

For the Sponge Cake

• 4 Eggs + 1 Egg Yolk
• 100 g Sugar
• 100 g Plain Flour, sifted
• 100 g Butter, melted
• 1/2 tsp Pandan Flavour
• Green Colouring (I omitted this)

For the Filling (Fudge)

• 500 ml Water
• 180 g Sugar
• 50 g Butter
• 2 tsps Instant Jelly (I replaced by Agar-agar powder)
• 150 ml Water
• 250 ml Coconut Milk (I increased to 400 ml)
• 80 g Hoen Kwa Flour (I added 1 tbsp more)
• Green or Yellow Colouring (I omitted this)
• 2 tsps Pandan Paste Essence & 1/2 tsp Coconut Essence (Added by myself)
• Dessicated Cocount

Method:

1. Preheat oven to 160 deg C. Grease and line a deep 8 inches round baking tin with paper.
2. To make Sponge Cake: Beat eggs, sugar, pandan flavour and colouring at maximum speed for about 5-6 minutes until stiff.
3. Fold in sifted flour with a balloon hand whisk. Add warm melted butter and mix well untill batter is shiny.
4. Pour batter into baking tin and bake for about 35 minutes. Trun cake out and cut into 3 layers when cooled.
5. To make Filling: Boil water (the 500 ml), sugar, butter, instant jelly.
6. In a mixing bowl, mix water (the 150 ml), coconut milk, hoen kwa flour and coloring together. Add into sugar mixture and cook until thick.
7. Place a layer of sponge cake on the centre base of a 9 inches springform tin. Pour 1/3 of the filling over the cake. Place the second layer of sponge cake over. Repeat until the last layer of cake is used and top was cover by filling. Cool and chill in fridge till set.
8. Dessicated coconut is to be used for coating the cake after taking out from the fridge.