Two Layer Pandan Cake

This is a fusion of the best of both worlds, Pandan Layer cake and Kuih Talam! Our Two Layer Pandan Cake recipe is shared for you to leave your guests in awe. Bring in the ooo’s and aaa’s with this recipe that is meant to impress.


    Vanilla Sponge (A):

    70g milk
    5nos egg yolks
    60g melted butter
    3g vanilla essence
    80g cake flour
    2g baking powder

    Vanilla Sponge (B):

    5nos egg white
    100g castor sugar
    2g salt

    Pandan Jelly Layer:

    300g water
    150g thick coconut milk
    50g sugar
    1g salt
    30g corn flour
    3g konyaku jelly powder


  1. In a bowl, combine all the ingredients in (A) till well combined and set aside
  2. Meanwhile, beat the egg whites. Gradually add the sugar and salt when the egg white starts to foam. Stop once it reaches stiff peak.
  3. Incorporate 1/4 of the meringue into mixture (A) to lighten before gently folding it back into the rest of meringue.
  4. Once the mixture is well combined, transfer over to a lined cake tin (7x7 inch) to bake for 180 deg C for 20-25 minutes or till skewer comes out clean.
  5. Let the cake cool for at least 20-30 minutes before removing from cake tin. Line the cake tin with cling wrap and place the cake in, upside down.
  6. For the pandan jelly layer, combine all the ingredients into a pot and whisk till well combined.
  7. Turn on flame and bring it to a boil. It should gradually thicken and becomes paste like.
  8. Transfer the pandan jelly onto the cake and let it cool for 20-30 minutes before further chilling in the fridge for at least 2 hours.
  9. To serve, use a clean knife to slice and enjoy with a cup of tea!
Shop Ingredient