Chococonut Pandan Chiffon Cake

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READY IN: 1hr 5mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180 degrees C (350 F).
  • In a large bowl mix together egg yolks, flour, baking powder, oil, pandan juice and 1/2 cup of sugar. Whisk til smooth.
  • In another large bowl beat egg whites, salt and cream of tartar until stiff; then gradually add in 1/3 cup of sugar and continue to beat until very stiff peaks form. (approximately 3 - 4 minutes in high speed)
  • Gently fold in the flour mixture into the egg whites in 2 batches, taking care to keep as much air bubbles in the mixture as possible.
  • Pour mixture into an ungreased 10.5" tube pan and bake in preheated oven at 180 degrees C (350 F) for 25 to 30 minutes.
  • Allow the cake to cool in the pan for 10 minutes, then invert onto cooling racks to cool completely.
  • For the Frosting :
  • 1/4 cup cocoa powder, sifted
  • 1/2 cup sugar
  • 1/4 cup sifted all-purpose flour (plain flour)
  • 1/4 cup pandan juice
  • 1 egg
  • 1 1/4 cups coconut cream.
  • 2 tablespoons butter
  • Heat all the ingredients (except butter) in a saucepan over low heat while gently whisking continuously.
  • Gradually add in the butter and continue whisking while heating until the desire consistency.
  • Frost the cake only after it is completely cooled.
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