Recipe tried in March 2011
When Roz of Home Kreation said this cake looked like a map, it reminded me of the topographic maps that we used to learn in Geo class. I remember reading the contour lines, and how to calculate the temperature difference between the lines. And how I enjoyed the first 10 questions in PMR’s Geo paper, there were all related to the topo map. Hence, I added the topo word into the name. The actual translation of the name should be "Waves of Love Cake"
What was your favourite subject back in school?
To your dismay (*ahem), mine was not home science (never studied this in school, but only “Living Skills” with home science elective, haha, not a true HS paper).
Mine has always been Geography.
To me, Geography is alive. The countries, the earth’s surfaces, the rivers, the mountains, the distribution of flora and fauna, the volcanoes, the weather, the climates….. are all relatable to me. I can never read history the way I could read geography. History is distant, cold and maybe I don’t like reading history in BM (I’ve nothing against the language), but Geography spells differently to me. It is taught in the same language, but it just feels alive.
I never ever did ok for history and was on the brink of failing it for SPM. P8, Muahahahahaha!
Geography, how I love thee. May this cake be an ode of my love to thee.
Topo Map Love Cake (Kek alunan kasih)
As Seen on Home Keation
Original source: Pn. Mastura Yasak
5 medium eggs
300gm cake flour +1 tsp baking powder
125ml evaporated milk
1 tsp vanilla extract
1 tsp pandan paste
Cocoa powder for creating the topo lines (I used approximately 3 Tbsp)
1. Cream butter and sugar until pale and fluffy.
2. Beat in eggs, one by one, beating well after each addition.
3. Sift half the flour into the butter mixture and beat on low speed until well combined.
4. Mix in the evaporated milk until well combined.
5. Sift the balance of flour into the mixture and beat on low speed until combined.
6. Divide the batter to two. Mix vanilla extract to one part and pandan paste to the other.
7. Preheat oven to 160(fan)/180C. Prepare a 8 inch pan, lined at the base.
8. Spread 1/2 the pandan batter (or vanilla whichever you prefer) into pan. Level it.
9. Evenly sift a thin layer of cocoa powder over.
10. Very very gently dollop half of the other colour over and gently level it. Repeat the sifting of cocoa powder.
11. Repeat layering with both colours, with the final layer clean (no cocoa powder on top).
12. Bake for 45 minutes or until toothpick comes out clean.
This is my 2nd attempt. The pandan paste is from a different manufacturer.
What can I say? The cake is so nicely layered. Talking about Geography...my fav is the "Lapisan Hutan" I can elaborate lots of things...so far 88% is my highest score for Geo.ReplyDelete
Haha. I love it. Mine was 100Delete
Looks soft. My fav subject is lukisan..the rest of subject I 'sei pui' for the exam :0PReplyDelete
I have never heard of this cake name before. It is so beautifully layers and then I can even see the black outline inside too. Was it good? Guess I have to make it to taste it.....ReplyDelete
haha, history also my worst subject. For STPM history mock exam, I skipped it entirely and stayed home.ReplyDelete
Wendy, always admire how well you manage your blog. Now again such a lovely edible creation. Thanks for sharing the idea. Will try.ReplyDelete
This is absolutely amazing..Beautiful. Thanks for sharing the recipe :-)ReplyDelete
Beautiful and awesome . I will defenitely try out this one day.ReplyDelete
Soooooooooooo pretty!!! I love the combinations for yellow and green. Been seeing this cake at most of the Malay blogs and bookmarked it for the longest time but have yet to bake it. My fav subject is Geography and hated History. I failed it too ha ha...ReplyDelete
Beautiful cake - looks very fine and buttery.ReplyDelete
this cake is beautifully done! love the yellow and green. l love Geograhpy too is part of the daily life :)ReplyDelete
So pretty! The layers and colours are so well defined.ReplyDelete
Nice! Nice! Another wonderful recipe bookmarked! :)ReplyDelete
so nice & the colour too :)ReplyDelete
I made this before using HomeKreation's recipe but mine came out not so good. Yours looks wonderful.ReplyDelete
So nice & beautiful colour too.ReplyDelete
I love Geography but hate history...can't remember what I scored for both...keeekkekeek too long ago ! this cake looks beautiful...how did you get the contour look since you level them for each color ? A bit puzzled here :pReplyDelete
Wow, lovely cake! Beautifully layered.ReplyDelete
love the green shade! So pretty to look at :)ReplyDelete
Your cake looks lovely. First time I look at the picture, I thought, wow how did she do that ? Thanks for sharing.ReplyDelete
hate geography! hate physics! hate chemistry! eh..i dont have any favourite subject! haha! maybe PE is my favourite one. This is a very attractive looking cake, it does look like a map in terrain view! NOt only that, i see that the texture is also very fine!ReplyDelete
I love your close up picture - so clear that I can see the soft texture. haha... me too, I scored A in my spm for geog - I love the subject because not much reading compared to sejarah!ReplyDelete
Double wow! The green color captured my attention. I'm going to make this to impress my friends ( if it turns out good, that is ! )ReplyDelete
Luckily I only do objective paper only for PMR, kekeke.
I also wondered what I study last time, now all throw down the drain also
Good, try it.
Wow, u got guts!
thanks, and I hope you will like this
hope the one day is near ;)
It's even more colourful and pretty in Malay blogs, I hope to see ur version one day.
Even more alive when you travel and see all the things that you have learnt before, right?
the sifted cocoa powder acts like an outline, defines the layers very nicely
Hehe... will I see this very very soon?
Hmmm...I made this twice, both turned out good.
Yeah, Pn Mastura's idea ;)
Yeah, dunno why. I tried very hard to level it, but it still came out with contours.
Not all pandan paste gives this shade, right?
it's really interesting right, they way the lines come about
no wonder u look so athletic la, LOL
thanks for this recipe,
I'm just PMR, not so high yet
The layering is quite forgiving as long as you don;t mess up the cocoa powder.
Hope ur friends like it
What brand do you recommend for pandan paste and color? My kids love rainbow color cake, I know it is not healthy. But the color really cheer them up including the eldest kid,my husband. Maybe I can bake rainbow cake when their birthdayReplyDelete
This cake looks amazing! Really an outstanding one! I love the tight crumb too, it cuts so neatly!ReplyDelete
Hi Wedny, I love this cake color combi :P I will bake this soon.. haha already printed the recipe. Nowaday hot hot will jelly, pudding and kuih. ;PReplyDelete
Cheers, Jamie (fan-cy)
Supermarket brand, Nona will be a good choice.
The 2nd cake, in the step by step is made using a pandan paste bought from bakery supplies shop and looks sooooooooo fake.
I think the evaporated milk helps to make the crumb nice :)
Yawoh, very very hot leh, and wet too
Very "sup yeet"
the cake so mice looking.ReplyDelete
Its a beautiful cake!. Just a thought.Can we achieve the green coloring by using pure pandan juice and if so how much water and pandan leaves do we need to achieve the beautiful greenReplyDelete
that really does look like a map! that's beautiful! in fact it also reminds me of those coloured sand that you buy in little bottles when you go on holidays because of the beautiful curved lines of alternating colours you get. (:ReplyDelete
U have to make it really concentrated, check out my concentrated pandan extract post.
Yeah, like those coloured sand too!
Hi Wendy, I'd tried to make this cake last night. I used green food colouring with a few drop of mint essence to replace the pandan paste because I don't have it. The cake was so nice that my collegues enjoy very much. Thanks for your wonderful recipe & kindness to share.ReplyDelete
How cool is that?? Your cake looks amazing! I'm definitely going to try something similar to this recipe! <3ReplyDelete
You are incredible not only your ideas but your photography... where do you find the time?ReplyDelete
Wow! 'Ho lang' wor Wendy! Would love to try this.ReplyDelete
Chiew Seong Ling,ReplyDelete
thanks for the feedback, I'm glad you liked this cake. Mint sounds fantastic.
This recipe is quite versatile to play around with ;)
photography don't take much time, editing does :)
Passionate aBt baking,
hope u will like this
A very genius idea to make a butter cake into a fabulous looking cake! You have once again inspired me to try this out one fine day. Thanks for sharing.ReplyDelete
Again, you've produced the most beautiful creation! Your cake looks absolutely stunning. Thanks for sharing the idea.
Now I know why my Kek Alunan Kasih didn't turn out that nice. It's because I hated Geography subject back then. Adoi, don't know what's with Geography and myself, I just can't like that subject! But then, my result during SPM is much better than my SRP's! Credit lagi. And guess what, my other two siblings love this subject. Oh oh... am I the adopted one then? Ahahahahhaaha.....ReplyDelete
I tried this recipe yesterday and it turn out ok. Very happy with the results. Am using only 4 eggs as they are large eggs.
I'm very new in blogger,I'm late, but hope its not too late to joint all the wonderful blogs. Wow! impressive to see your sharing. Wonderful recipe，your are doing all it so well.My admire.ReplyDelete
Lovely cake Wendy...it taste great too. I made this cake few days ago and instantly it spread like a virus among my Indonesian foodie blogger friends. Thanks to you...ReplyDelete
I have a 9inch pan. How do I have a add the ingredients & eggs portion correctly? Please advise. Thanks.
Jack it up by 20%.
Meaning use 6 eggs,, 300gm butter and you can calculate the rest.
Wendy...I made it today with low protein flour as you suggested, and it turned out great. It taste and look great. The texture is much softer...thanks so much!ReplyDelete
Hi Wendy.. Your cake is really wonderful. Could I use 8 inch round pan? Could I substitute evaporated milk with just fresh milk? Thank you..ReplyDelete
Should be fine, cake will be taller. Even a 9 inch round is fine.
If you used fresh milk, the texture will not be as fine. U can see the picture of my recipe's source, she used fresh milk.
How to prepare pandan paste?ReplyDelete
OOps... sori it is me Nicole Wong again. Like this cake alot. Very pretty.ReplyDelete
Do I need to add the baking powder if I use self- raising flour? Thanks!
No need :)
I tried your recipe n it was a success at first attempt. Thnks!,ReplyDelete
Hi Your cake is absolutely beautiful. I am dying to try it. Can I reduce the sugar as I do not like very sweet cakes. Would 180g of sugar still produce a cake as lovely as yours?ReplyDelete
Does the evaporated milk give it a different taste from FRESH milk?
Evap milk will give it a finer texture.
You can reduce the sugar if you like.
I cannot get your lovely cake out of my mind. I have made it twice and it did not turn out neat like yours, but it tasted very nice. Can you please tell me how to spread the layer of batter after the cocoa has been sifted in? Once the cocoa powder is sifted, the next layer is very hard to spread evenly, as the batter is quite thick and not easy to move it all round the cake tin without disturbing the cocoa. After sifting in the cocoa, my next layer of batter sticks and is difficult to spread it out. How THICK is each layer of batter? Is the batter meant to be quick thick or runny? Is batter thin enough to be poured onto the layer of cocoa. Also I do not appear to have enough batter to make 4 layers.
Please help as I just simply adore this cake of yours. It is divine to look at and to eat.
I did it just like in the pictures. You need a gentle hand at it.
Divide your batter properly in the beginning, weigh it if you need it to be totally equal. I can't measure how thick it is as I can't stick the ruler in.
The batter is as shown, thick. It's is not pourable. If you pour the batter in, it will break the cocoa powder layers.
looks sooo nice i hope i can make one that turns out as good :]ReplyDelete
Hi Wendy, I baked this cake today. Wow this is definitely a wonderful cake to show-off in front of friends! A bit of effort but is worth it. Thanks for this recipe.ReplyDelete
thanks for the feedback.
hehehe, they must have complimented you a lot!
I baked " map " this morning ! It's nice & difference map ! Thanks a lot share those recipe !ReplyDelete
250 gm sugar...is it too sweet? Can i reduce to 200gm?ReplyDelete
Sweetness is always an individual matter
hi wendy, i fell inlove with all of your cakes! this one was the first one i tried, and it was fantalicious! except that my cake wasnt as neat as yours! am planning to make another one soon!ReplyDelete
love it! thank u thank u!
Piekne ciasto, wykorzystam na pewno. Pozdrawiam.ReplyDelete
hi ,looks great, do you know from where we can buy pandan paste in sydney?ReplyDelete
Sorry ya, I do not live in Sydney. I will not know.
Maybe you can ask someone who does, like your neighbour or your colleague or your friend who also lives in Sydney.
Hello, I was wondering since you level the cake, why wouldn't the layers be straight lines?ReplyDelete
Thanks for the recipe, I'm going to try today.ReplyDelete
Thank you for sharing your recipe! Can I substitute matcha powder for the pandan paste? Or do you have other ideas for coloring the green layer? I live in a rural area that does not carry those lovely ingredients.ReplyDelete
Just use a bit of green food colouring since Pandan is not a common ingredient at your place.