Pandan Castella Layer Cake

Ingredient	Method
Castella Cake 5 A Eggs, separate at room temperature 125g Sugar 130g Bread flour - sifted 35g Honey diluted with 2.5 tbsp hot water   1 tsp apito pandan 1.5 tsp pandan essence few drops white vinegar	Castella Cake 1. Line a 9x4" loaf pan with aluminum foil, spray with some oil and followed by parchment paper. 2. Preheat oven to 170C. 3. Place egg whites in mixing bowl and beat with white vinegar at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. Add yolks one at a time at medium low speed until well combined about 1 minute. 6. Add sifted bread flour and beat until just combined. 7. Pour in honey mixture & apito pandan/ essence and continue beat for 1 minute. 8. Pour batter through a sieve into a cake pan. (Press with spatula to help batter go through sieve) 9. Tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 40-45 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 13. When cake is cool enough to handle, remove from pan. Peel off parchment paper and turn it upside down onto a fresh piece of parchment paper. 14. Wrap with plastic wrap and chill overnight or 4 hours to preserve moisture in the cake. 15. Cut off all the edge on all side except top and bottom with a sharp knife. 16. Divide the cake into 3 layers.
Pandan Agar-Agar Layers 300ml water 300ml milk/soya milk 2 tsp agar-agar powder 50g sugar 30g unsalted butter, melt 1/2 teaspoon salt 230ml coconut milk 70g Hoe Kwee flour 1 teaspoon apito pandan 1.5 teaspoon pandan essence	Pandan Agar-Agar Layers 1. Mix soya milk and coconut milk in a bowl. Add hun kwee flour into the milk mixture and stir well to dissolve. Set aside in the refrigerator. 2. Add water into the pot, sprinkle the agar-agar powder and stir well. 3. Add melted butter, sugar and salt into the agar-agar water and stir well. 4. Heat up the agar-agar mixture. Turn off the heat when the agar agar powder and sugar have dissolved, and the mixture is very hot but not boiling. 5. Add the coconut mixture into the agar agar mixture, and stir constantly. 6. Add the apito pandan & essense and stir well. 7. Heat up the mixture on medium-low heat, stir constantly until the mixture gets thicker in texture. When the mixture is able to coat thinly on the side of the pot, turn off heat and continue to stir until the mixture gets thicker but still able to flow smoothly. Set aside and let it cool awhile until able to handle.
Assembling: 1. Pour the pandan agar-agar into 9x4 inch rectangle loaf pan. Place the layer cake onto the agar. Let the yam agar sets for a while. 2. Pour the pandan agar-agar onto the 1st layer cake, and tilt the tin side to side to allow the agar coats evenly on top of the cake. 3. Let the pandan agar sets for a while, probably 1-2 minutes, then place the second layer of the cake onto of the agar. 4. Repeat for the third layer cake and agar until finished. 5. Leave the cake to cool and chill it in the refrigerator for 4 hour or overnight.