ONDEH-ONDEH SPONGE CAKE

Not long ago,people went crazy over making ondeh ondeh cake.I guess I'm late,but still never too late.A cake that has the ingredients using palm sugar(gula melaka),pandan juice and coconut flakes.The cake was called like that simply because it is similar to the local kueh ondeh ondeh which uses this few ingredients except in cake you have eggs added.
Recipe for sponge cake was adapted from Zan's Treat from youtube channel and recipe for the swiss meringue was adapted from Bake With Paws.

Method for assembling my cakes was simple.Each layer was topped with gula melaka and dessicated coconut and cream.

I can't seem to find any written recipe from Zan's Treats.I was having a hard time copying the ingredients from her youtube video,pausing every moment to try to get her recipe and having to repeat the video to double check that I was copying correctly.

Zan's Treats recipe:

Ingredients:

(mix together)
3 egg yolk
42ml water

35g canola oil
15g corn flour
55g self-raising flour
1/4 tsp salt
1 tsp pandan paste

Method:

Preheat oven to 160°C.

In a bowl,mix together the egg yolk and water.Add canola oil in.Stir to combine.

Add in corn flour bit by bit.Stir,combine.

Add in self-raising flour.Make sure there are no lumps.

Add in the salt and pandan paste.Mix thoroughly until you have 
a flowing batter consistency.Put the batter aside.

In another clean bowl,beat the egg whites.
Beat at low speed first,then increase the speed to medium.Add in the cream of tartar when bubble start to come out.Beat again,then add in the sugar slowly.Beat till stiff peak.

Mix the egg whites with the yolk mixture with a spatula.Mix well.

Pour the batter into 2 baking tray.Use 6"x6" tray.

Bake for 20-25 mins depending on your oven temperature.

When it is baked,take out from the oven and leave to cool on a wire rack.

To make the meringue buttercream:

Ingredients:

5 large egg whites
133g caster sugar
250g butter,room temperature
1/4 tsp salt
4-5 tbsps pandan juice,very thick and concentrated juice

Method:

Cut butter into cubes.Set aside to room temperature.

Combine egg white and sugar in a heat proof bowl over a pot of simmering water.Make sure the base of the bowl is not touching the water.Whisk with hand whisk until the sugar is dissolved.

Transfer the egg white mixture to a mixing bowl.Beat at high speed
until stiff peak.Let it cool to room temperature before adding the butter.This will prevent the butter from melting.To speed up the process,you may leave the meringue in the refrigerator.

At low speed,add in the butter cube gradually,then turn to high speed.Beat until the mixture comes together.Scrap the bowl if necessary.Keep on beating until it turn into a smooth buttercream.

Once the buttercream becomes smooth,add in salt until well-incoporated.Do not add in pandan juice all at once.Start with 2 tbsps,then slowly add.Turn down speed and add pandan juice one tbsp at a time.Scrap the bowl with spatula and beat until well-combined.Use 41/2 tbsps.Not require to use all pandan juice.

To make the gula melaka syrup:

35 gula melaka
120ml water
knotted pandan leaf

In a pan,boil the gula melaka with the water and add in the knotted pandan leaf.Stir to syrup and let it to cool.

To assemble the cake:

Cut each piece of the cake into half.

Put the cream into a piping bag.Pump the first layer with the cream.then the gula melaka syrup,then some coconut flakes.Place the second layer onto the top of the first layer.Then the cream, gula melaka and coconut flakes.Repeat for the last 2 layers.All four layers.Deorate the top with some gula melaka and coconut flakes and pump some flowers or whatever you wish to.