Pandan Chiffon Cake
Ingredients
Group A: Dry Ingredients
- 121 g Cake Flour
- 30 g All-Purpose Flour
- 105 g Peotraco Caster Sugar
- 3 g Baking Powder
- ¼ tsp Salt
Group B: Liquid Ingredients
- 4 pcs Eggyolks
- ¼ cup Corn oil
- ½ cup Pandan Water
- 1 tsp Pandan Extract (optional)
- ***Cut into small pieces 8-10 pcs. of pandan leaves. Measure around 160 ml of water & coarsely grind in a blender or food processor.
***Or if you don't have pandan leaves, measure 1 tsp. Pandan Extract + 1/2 cup water drops green+yellow Peotraco FoodColorGel
Group C: Meringue
- 4 pcs Eggwhites
- 66 g Peotraco Caster Sugar
- ¼ tsp Cream of Tartar
Filling & Frosting
- 130 g Peotraco Baker's Mate whipping Cream
- ⅓ cup Icy water
- 1-2 tsp Pandan extract
- drops green + yellow Peotraco FoodColorGel
desiccated coconut (plain & semi-toasted)
flaked coconut
- ***Optional: Store bought Macapuno strings
Instructions
- Preheat oven to 325ºF or 160ºC.
- Sift together the first five ingredients three times.
- Add the eggyolks, oil, color and pandan water. Beat this mixture until smooth. Set aside.
- Beat eggwhites and cream of tartar until foamy.
- Gradually add sugar and beat until stiff but not dry.
- Fold by hand the eggyolk mixture into eggwhite mixture and blend well.
- Pour mixture into a parchment lined 8" pan.
- Bake for around 35 to 45 minutes. Baking times will vary depending on the type of oven used.
Filling & Frosting Procedure
- Add Baker's Mate Whipping Cream powder to icy cold water.
- whip mixture for 3 minutes at high speed using your mixer.
- Add your Pandan flavouring, Peotraco green & yellow food coloring gels.
Assembly:
- Fill & frost your Pandan chiffon cake layers with the Baker's Mate whipped cream.
- Apply a generous amount of plain & toasted dessicated coconut.
- For my final finishing touch, put the sugar Cymbidium Orchid.