Ondeh ondeh cake with swiss buttercream

Ondeh ondeh cake

Sponge cake

8 egg yolks
150 gm corn oil
150gm pandan juice
300gm self raising flour

Mix ingredients  till smooth.

8 egg whites
100 gms sugar

Beat egg whites and sugar till stiff. Mix 1/3 egg white mixture into egg yolk mixture and mix lightly until all complete. Then pour into  2 of round 9 inch lined tray and dropped the tray on the table a few times. Bake at 180° for 40  mins. Let it cool.



Swiss Meringue Buttercream

300gms butter(cubed) must be cold whereby our finger can give a press. Not the frozen cold.
4 egg white
120gm sugar

Method: Cook the egg whites and sugar over a double boiler. Stir with a whisk till the sugar melts. Take away from the heat and beat until the whites are stiff and cool. Add in the butter cube by cube and beat till creamy.(add in a pinch or two of salt)

For the Coconut Gula Melaka filling
70gm gula melaka, cut into smaller pieces( as I dont like too sweet)
200gm water
1/2 cup desiccated coconut - I used freshly grated coconut
3 pieces pandan leaf, knotted

In a heavy bottom saucepan, add gula melaka, pandan leaves and water.
Simmer this for about 10 minutes then allow it to cool completely then sieve before adding it to the shredded coconut.
Mix well, and set aside.

Assemble the cake

Use the flat side of the cake and apply the buttercream then sprinkle the gula melaka filling then stack the second cake top side on it leaving the flat side as the top. Then apply another layer of buttercream and sprinkle with the white shredded coconut and the gula melaka filling. Then decorate as you like.

Happy baking !!
Kelly's Kitchen