Recipe of Favorite AMIEs Buko Pandan Chiffon Cake
Hey everyone, it's John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Simple Way to Make Homemade AMIEs Buko Pandan Chiffon Cake. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from AMIEs Buko Pandan Chiffon Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare AMIEs Buko Pandan Chiffon Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make AMIEs Buko Pandan Chiffon Cake is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook AMIEs Buko Pandan Chiffon Cake estimated approx 50 mins.
To begin with this particular recipe, we must prepare a few ingredients. You can cook AMIEs Buko Pandan Chiffon Cake using 18 ingredients and 7 steps. Here is how you can achieve it.
Bake this cake and be happy! :-D :-) :cookie :ohyeaah
Ingredients and spices that need to be Prepare to make AMIEs Buko Pandan Chiffon Cake:
- Cake
- 1 cup cake flour
- 4 eggs, yolk and whites separated
- 3/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup water
- 1/3 cup corn oil
- 1 tsp pandan extract
- 1/4 tsp green food coloring
- 1/4 cup milk
- 1/4 tsp cream of tartar
- Filling
- 1 1/2 cup whipping cream
- 1/4 cup sifted sugar
- 1 tsp pandan extract
- 1 pinch of green food coloring
- 1/2 cup macapuno strips
Instructions to make AMIEs Buko Pandan Chiffon Cake
- Heat the oven to 175ºC (350ºF). Grease 9 inches round baking tin.
- Sift the flour, 1/4 cup of sugar, baking powder and salt in a mixing bowl. In a separate bowl, mix together the corn oil, egg yolks, water, pandan extract, food coloring and milk, stirring gently to combine.
- Sift in the dry ingredients/cake flour mixture and gently stir into the mixture until it becomes soft and creamy.
- Whisk the egg whites to soft peaks. Add the cream of tartar and continue whipping. Gradually whisk in 1/2 (half) cup sugar, whipping well until stiff and becomes glossy. Carefully fold into the mixture and stir slowly until combine.
- Transfer the mixture to the prepared cake tin and bake for 25-30 minutes until done. Remove from the oven and leave to cool. Remove from the tin and slice into 2 layers horizontally.
- To make the topping, mix together the sugar, pandan extract and food coloring. Mix well. Fold in the prepared whipped cream. Use half the whipped cream icing to spread into one of the layers. Spread evenly the icing and put a layer of macapuno strips. Stack the remaining layer and spread the remaining icing over the top and side of the cake.
- If desired, you can spread macapuno strips over the top or decorate your cake of your own choice. Serve, share and enjoy it with your family and friends.
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