Chococonut Pandan Chiffon Cake
This is the easiest pandan cake I've ever made, and best tasting too! I made my husband rank his favourite cakes that I've ever made and I've never been able to outdo the Choco Banana cake until this one!.We're both watching our weight, so I've reduced alot of sugar in the recipe, so it's not too sweet at all. Enjoy!
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INGREDIENTS
Nutrition- 6egg whites
- 1⁄2teaspoon salt
- 1⁄2teaspoon cream of tartar
- 1⁄2cup sugar
- 6egg yolks
- 1 1⁄4cups cake flour
- 2teaspoons baking powder
- 1⁄4cup oil
- 1⁄2cup pandan juice (puree 2 cups of pandan leaves and 3/4 cups of water, strain and retain the liquid)
- 1⁄3cup sugar
- 2
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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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