刚好从老家采到斑斓叶，就敢敢动手做了~
初体验，只做两层，卖相有点差~
但是蛋糕真的好吃，尤其是存入冰箱待冷后口感更佳!
材料：
(A)
蛋黄 7个
牛奶 80毫升
粟米油 60毫升
盐 1/4茶匙
特幼粉 80克 (过筛)
香草精 1/2茶匙
(A)
蛋黄 7个
牛奶 80毫升
粟米油 60毫升
盐 1/4茶匙
特幼粉 80克 (过筛)
香草精 1/2茶匙
(B)
蛋白 7个
幼糖 60克
柠檬汁/ 塔塔粉 1/2茶匙
蛋白 7个
幼糖 60克
柠檬汁/ 塔塔粉 1/2茶匙
(C)
斑斓叶6~7片，加水打成汁，隔渣取汁700毫升
椰浆 300毫升（我用牛奶代替）
幼糖 120克
燕菜粉 10克
Hoen Kwe 绿豆粉 100克
蛋糕体做法：
1.将材料(A)蛋黄用手拌打蛋器打散，逐一地加入牛奶，粟米油，盐，香草精混合均匀，然后分次的加入特幼粉，拌匀至无颗粒。
2.准备另一个大盆，将蛋白和幼糖(材料 B),用电动搅拌器打发。加入柠檬汁打至蛋白拿起尾端呈现弯尾即可。
3.将1/3 的蛋白加入刚才已拌好的面糊中，用勺子(spatula)以切割和fold in 方式将它拌匀。
4.将步骤3分次倒入蛋白中，以同样的方式将它完全拌均匀。
5.将面糊倒入四方模中，轻轻地敲一两下(以便排出多余的泡泡)
6.预热烤箱，以160摄氏烤30-40分钟。
7.烤好后，取出待凉后，将蛋糕切成两层。
*（温度依个人烤炉的热情，自行调整）
斑斓层做法：
1.将牛奶和斑斓汁拌均匀分开两份。一份 700毫升倒入锅中，另一份 300毫升加入绿豆粉搅拌均匀，备用。
2.将那 700毫升的加入燕菜粉，幼糖煮滚，再转小火拌入那已拌好的 300毫升绿豆粉浆（拌入之前记得要再次搅拌和过筛），煮至粉浆浓稠即可熄火。
3.把浓稠的粉浆倒入模型中，确保粉浆均匀，然后铺上一片蛋糕，用手稍微把蛋糕压下去，再重复之前的步骤直到铺完为止。（过程中确保斑斓粉浆是完全把蛋糕覆盖着）
4.待蛋糕完全冷却后，才存入冰箱至少两小时就可切开享用了~
*斑斓层食谱与做法是参考枫林温馨花园
Pandan Layer Cake
Ingredients:
(A)
7 egg yolk
80ml milk
60ml corn oil
1/4 teaspoon salt
80g super fine flour (sifted)
1/2 teaspoon vanilla essence
7 egg yolk
80ml milk
60ml corn oil
1/4 teaspoon salt
80g super fine flour (sifted)
1/2 teaspoon vanilla essence
(B)
7 egg white
60g granulated sugar
1/2 teaspoon lemon juice/ cream of tatar
7 egg white
60g granulated sugar
1/2 teaspoon lemon juice/ cream of tatar
(C)
6~7 pieces pandan leaves，blend with water，sifted and get 700ml of pandan juice
300ml of coconut milk（I replace with full cream milk）
120g granulated sugar
10g jelly powder
100g Hoen Kwe cake flour
Steps of Sponge Cake：
1. Whisk all the ingredients (A)~egg yolk,milk, corn oil & salt, vanilla essence in a large mixing bowl. Add in sifted super fine flour, mix well.
2. With another big bowl, add in egg white & sugar (with 2-3 batches), lemon juice (ingredients B), whip it with medium speed until peaks form.
3.Add 1/3 of meringue (step 2) to batter (step1). Use spatula to fold in and slowly mix it well.
4. Pour gradually the mixture (step 3) into remain meringue, use the same step, fold in with spatula mix well.
5. Pour the batter into the cups.
6. Bake in the 160 celsius preheated oven for 30-40 minutes.
7. Bring the cake cool down. After that cut the cake into two layer.
1. Whisk all the ingredients (A)~egg yolk,milk, corn oil & salt, vanilla essence in a large mixing bowl. Add in sifted super fine flour, mix well.
2. With another big bowl, add in egg white & sugar (with 2-3 batches), lemon juice (ingredients B), whip it with medium speed until peaks form.
3.Add 1/3 of meringue (step 2) to batter (step1). Use spatula to fold in and slowly mix it well.
4. Pour gradually the mixture (step 3) into remain meringue, use the same step, fold in with spatula mix well.
5. Pour the batter into the cups.
6. Bake in the 160 celsius preheated oven for 30-40 minutes.
7. Bring the cake cool down. After that cut the cake into two layer.
Steps of Pandan Layer
1.Mix the milk with pandan juice well, separate into two portion. one portion with 700ml pour into a small pot, another portion 300ml, mix with hoen kwe cake flour, set aside.
2.Boil the 700ml pandan mixture together with sugar and jelly powder, turn to low heat. Mix in the second portion 300ml that already mixed with hoen kwe flour in step 1. (make sure sifted before mix in), bring it to boil until the pandan mixture become thicker,off the heat.
3.Pour the pandan mixture into the square mould for the first layer，following lay a piece of cake and use hand slightly press down the cake. Repeat the step until all finished. (make sure the pandan mixture is fully covered with the cake)
4.Keep in the refrigerator for at least two hours before ready for served.
*Pandan Layer recipe and steps adapted from Maple Grace Garden
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