Chendol Cake - Giant Malaysia

Name: Chendol Cake - Giant Malaysia
Ingredients: 4 Egg Yolks (Sponge Cake); 20g Castor Oil (Sponge Cake); Pandan Milk (blend 30g Fresh Pandan Leaves with 100g Coconut Milk, Extract Juices and weigh 65g) (Sponge Cake); 90g Cake Flour (Sponge Cake); 4 Egg White Large (Sponge Cake); 1 tsp/ 1/4 tsp Lemon Juice/ Cream of Tartar (Sponge Cake); 60g Castor Sugar (Sponge Cake); 120g Pearl Sago (Sago Layer); Pandan Milk Water (balance from making Sponge Cake about 13g, then add 87g Water) (Sago Layer); 6 Egg Whites Large (Swiss Meringue Buttercream); 2 Cups Castor Sugar (Swiss Meringue Buttercream); 2-3 Cups Butter (softened but a bit firm, cubed) (Swiss Meringue Buttercream); 1/2 tsp Vanilla Extract (Swiss Meringue Buttercream); 300g Pure palm sugar, roughly chopped (Gula Melaka Syrup); 150ml Water (Gula Melaka Syrup)

www.giant.com.my

Indulge in a refreshing Chendol Cake with layers of sponge cake, sago, and Swiss meringue buttercream! Perfect for a special occasion or just a sweet treat. Serve chilled.

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Ingredients

4 Egg Yolks (Sponge Cake)
20g Castor Oil (Sponge Cake)
Pandan Milk (blend 30g Fresh Pandan Leaves with 100g Coconut Milk, Extract Juices and weigh 65g) (Sponge Cake)
90g Cake Flour (Sponge Cake)
4 Egg White Large (Sponge Cake)
1 tsp/ 1/4 tsp Lemon Juice/ Cream of Tartar (Sponge Cake)
60g Castor Sugar (Sponge Cake)
120g Pearl Sago (Sago Layer)
Pandan Milk Water (balance from making Sponge Cake about 13g, then add 87g Water) (Sago Layer)
6 Egg Whites Large (Swiss Meringue Buttercream)
2 Cups Castor Sugar (Swiss Meringue Buttercream)
2-3 Cups Butter (softened but a bit firm, cubed) (Swiss Meringue Buttercream)
1/2 tsp Vanilla Extract (Swiss Meringue Buttercream)
300g Pure palm sugar, roughly chopped (Gula Melaka Syrup)
150ml Water (Gula Melaka Syrup)