Search thousands of recipes reviewed by home cooks like you.

Screw Pine Cake

Margaret

Margaret

This is a beautiful Malaysian-style layer cake. It is a very time-consuming cake to make but well worth the effort. Very rich but very delicious. Screwpine (more commonly known as 'pandan') is a kind of fragrant leaf plant native to Malaysia but it can be found in paste form in most Asian grocery stores.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line one 13x9 inch pan with a greased cake sheet.
  2. Beat eggs and sugar together until creamy. In a separate bowl, mix ovalette, butter, and coconut milk. Add into the egg mixture and continue mixing until ingredients are blended well. Stir in the sifted flour and salt. Mix well.
  3. Separate batter into 2 bowls. Mix one bowl with the pandan paste and the green food coloring , making sure that the color is stirred in well. Pour 1 to 2 soup-ladle scoops of green cake mixture onto pan. Even it out so that the mixture covers the base of the pan
  4. Pour 1-2 soup-ladle scoops of green cake mixture onto pan. Even it out so that the mixture covers the base of the pan. Bake it in a 400 degrees F (200 degrees C) oven until the top is brown. Take it out of the oven, prick the top gently with a fork and brush some butter over the top. Pour 1-2 scoops of the 'normal' colored cake mixture on top of the first layer. Spread evenly.
  5. Change your oven setting so that you're using the upper fire only (broiler). Increase temperature to 450 degrees F (230 degrees C). Bake the second layer till the top turns brown. Repeat the above procedure, alternating the colors each layer, until there is no cake mix left.
  6. Let cake cool and cut and serve in finger-size portions. (I do not recommend that this cake be eaten in chunks because it is very rich and high in cholesterol). Refrigerate any uneaten portions. Cake keeps well for 2 weeks if refrigerated. Thaw it for about 1/2 hour before eating.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Darryl
9

Darryl

1/9/2008

Pandan has an excellent and unique taste. I originally tried making the paste myself using Pandan leaves, but it's difficult to get the flavour to come out of the leaves. Use Pandan extract instead. This recipe is challenging! The multi-layers take time and patience. I would have rated the recipe higher, but my cake didn't turn out too well (tasty though)! *update* My Malaysian mother-in-law hates the pandan extract, although I thought it wasn't too bad. We also managed to find canned pandan filling at a Missasagua Asian grocery, although it's not easy to find and not always stocked. Check the canned fruits section.

YUMMY3
6

YUMMY3

2/2/2004

taste good and easy to make

Similar recipes