喜欢班兰那独特的香味，所以偶而也会买些班兰蛋糕吃。 那天在Jenny那看到了这美丽的魔术蛋糕， 看起来好美味哦！1种面糊送入烤箱，出来时竟然是3层不同质地的蛋糕。分别为上层的蛋糕；中层的卡士达和下层的娘惹糕。
依哥哥学校儿童节到了问玛密可以烤些蛋糕拿去吗？ 依玛密第一个想起的就是这班兰卡士达蛋糕！ 结果。。。依玛密烤出来的蛋糕就只有两层。。。（小失望。。。）
但， 这班兰蛋糕依然香喷喷的， 整个厨房都满满班兰香， 蛋糕体松松软软的， 下层的娘惹糕QQ的。 重要的是， 依哥哥说好吃， 他的同学也爱吃！
主料: (9寸x9寸的四方形模)
Ingredients: (9 inch square pan)
113克 无盐牛油
依哥哥学校儿童节到了问玛密可以烤些蛋糕拿去吗？ 依玛密第一个想起的就是这班兰卡士达蛋糕！ 结果。。。依玛密烤出来的蛋糕就只有两层。。。（小失望。。。）
但， 这班兰蛋糕依然香喷喷的， 整个厨房都满满班兰香， 蛋糕体松松软软的， 下层的娘惹糕QQ的。 重要的是， 依哥哥说好吃， 他的同学也爱吃！
主料: (9寸x9寸的四方形模)
Ingredients: (9 inch square pan)
113克 无盐牛油
113g unsalted butter
280克 班兰鲜牛奶
280克 班兰鲜牛奶
280g pandan fresh milk
200g 椰奶
200g coconut milk
1大匙水
200g 椰奶
200g coconut milk
1大匙水
1 tablespoon water
鸡蛋4粒，分隔 (每粒60克包括壳）
4 eggs, separated (60g each, weight including shell)
115克 普通面粉
鸡蛋4粒，分隔 (每粒60克包括壳）
4 eggs, separated (60g each, weight including shell)
115克 普通面粉
115g plain flour
110克 糖粉
110克 糖粉
110g icing sugar
28克 幼糖
28克 幼糖
28g caster sugar
Method 方法：
1。准备班兰鲜牛奶（清洗8片班兰叶加入300ml的鲜牛奶搅碎隔渣， 取280ml）
1. Prepared pandan fresh milk （wash 8 pandan leaf add in 300ml fresh milk blend and filter take 280ml.)
2。在9”x9”的方形盘铺上油纸。
1。准备班兰鲜牛奶（清洗8片班兰叶加入300ml的鲜牛奶搅碎隔渣， 取280ml）
1. Prepared pandan fresh milk （wash 8 pandan leaf add in 300ml fresh milk blend and filter take 280ml.)
2。在9”x9”的方形盘铺上油纸。
2. Line 9" baking pan with baking paper.
3。融化牛油，并隔一边降温。班兰鲜奶和椰奶一起加热到微温，隔一边。
3. Melt the butter and set aside to cool slightly. Warm the pandan fresh milk and coconut milk together to lukewarm and set aside.
4。面粉过筛，放一边。
4. In a separate bowl, sift the flour, set aside.
3。融化牛油，并隔一边降温。班兰鲜奶和椰奶一起加热到微温，隔一边。
3. Melt the butter and set aside to cool slightly. Warm the pandan fresh milk and coconut milk together to lukewarm and set aside.
4。面粉过筛，放一边。
4. In a separate bowl, sift the flour, set aside.
5。用电动搅拌器把蛋白打至泡泡状态，加入2大匙砂糖，打到干性发泡的状态。（盛蛋白的盆要保证无油无水，蛋白也不可以沾到蛋黄，水分及油脂。蛋白霜才能成功）
5. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk till stiff peak. (make sure there is no oil or water in the bowl，the egg white must not come into contact with any egg yolk, water or oil too or the meringue will not be successful)
6。另一个碗里，把蛋黄和糖粉搅拌到蓬松。
6. In another bowl. beat the egg yolks and icing sugar until light and fluffy.
7。然后加入融化的牛油和水，搅打约2分钟拌均。倒入过筛的面粉，搅打混合。
7. Add in the melted butter and one talbespoon of water and beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated.
8。用手拌器轻轻地打入牛奶和香兰糊，直到混合。（如果继续用电动搅拌器， 水水的面糊会被打到四处飞哦！）
8. Use a hand whisk and gently beat in the milk and pandan paste until everything is well mixed. It is normal that the batter is watery and runny.
9。蛋白霜分三次加入面糊中，用橡皮刮刀轻轻翻拌均匀。(这时你会看到面糊有好多大大的凝块，尽量把这些大块的固体搅拌散）
9. Using a rubber spatula, fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in. (The batter will appear curdy, just fold till no big curds are seen)
10。将面糊倒入烤盘，在预热至160ºC上下火的烤箱，烤约50~55分钟，直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。
10. Pour the batter into the prepared pan and baki in a preheated oven at 160℃ top and bottom heat for 50-55 minutes until the top is golden. Test with a skewer, If it comes out clean, the cake is done.
11。蛋糕因为是软的所以请小心从烤模取出，同油纸一起放在网架上。完全冷却后，才可以切，并洒上糖粉就可以享用了！冷藏了更好吃！
11. The cake will be wobbly when you remove the cake from the mould. Cool it completely on a wire rack without removing the baking paper before cutting and then dusting with icing sugar. It tastes even better after chilled!
Recipe from bakingtaitai & JennyOng
5. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk till stiff peak. (make sure there is no oil or water in the bowl，the egg white must not come into contact with any egg yolk, water or oil too or the meringue will not be successful)
6。另一个碗里，把蛋黄和糖粉搅拌到蓬松。
6. In another bowl. beat the egg yolks and icing sugar until light and fluffy.
7。然后加入融化的牛油和水，搅打约2分钟拌均。倒入过筛的面粉，搅打混合。
7. Add in the melted butter and one talbespoon of water and beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated.
8。用手拌器轻轻地打入牛奶和香兰糊，直到混合。（如果继续用电动搅拌器， 水水的面糊会被打到四处飞哦！）
8. Use a hand whisk and gently beat in the milk and pandan paste until everything is well mixed. It is normal that the batter is watery and runny.
9。蛋白霜分三次加入面糊中，用橡皮刮刀轻轻翻拌均匀。(这时你会看到面糊有好多大大的凝块，尽量把这些大块的固体搅拌散）
9. Using a rubber spatula, fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in. (The batter will appear curdy, just fold till no big curds are seen)
10。将面糊倒入烤盘，在预热至160ºC上下火的烤箱，烤约50~55分钟，直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。
10. Pour the batter into the prepared pan and baki in a preheated oven at 160℃ top and bottom heat for 50-55 minutes until the top is golden. Test with a skewer, If it comes out clean, the cake is done.
11。蛋糕因为是软的所以请小心从烤模取出，同油纸一起放在网架上。完全冷却后，才可以切，并洒上糖粉就可以享用了！冷藏了更好吃！
11. The cake will be wobbly when you remove the cake from the mould. Cool it completely on a wire rack without removing the baking paper before cutting and then dusting with icing sugar. It tastes even better after chilled!
Recipe from bakingtaitai & JennyOng
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