My friend Gracey is coming over for afternoon tea! We haven't seen each other for over a year yet we live in the same city. You know how time flies and life gets in the way right?! Hehe. Anyways, our schedules finally met this Sunday and what else could be perfect than a good old chin wag over a cuppa with a slice of cake of course!
Gracey is also a Filipina so it was very easy for me to decide what cake to bake that I knew she would like too! ;) Pandan cake is fragrant cake and usually baked as chiffon cake. While Buko pandan salad is very popular dessert in the Philippines made up of buko (young coconut strips), pandan jelly and heavy cream served chilled. I wanted to marry both dessert into this cake and I came up with this recipe - Buko Pandan Cake! This is my first time to use this recipe and I am very pleased with it!
In this recipe, I made a shortcake/sponge version of a pandan cake, it is a light/spongey cake but not as fluffy as a chiffon, and I've layered it with whipped cream frosting and young coconut strips. I wanted to add a layer of pandan jelly on top of the cake to have all the elements in both the Buko Pandan salad + Pandan chiffon cake but in between while the cake was cooling on the rack and assembling the cake, I went for a late morning 10km run, and went out for Sunday lunch with hubby and by the time I got back to it, I only have a couple of hours left before my guest arrives and theres no chance for the jelly to set! So I'll just reserve that idea for another bake and decorated the cake using a #1a piping nozzle inspired by the lovely @adobodownunder's red velvet #bobblecake on IG ;) So here goes!
Ingredients
1 1/2 cups cake flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 coconut milk
3 Tbsps unsalted butter
1 Tbsp pandan extract
3 large eggs
1 cup sugar
Frosting/Filling
300ml double cream
1/2 cup icing sugar
drop of pandan extract
1 jar young coconut (drained,
divide into half for filling and topping)
To make the cake:
1. Preheat oven to 350 degrees.
2. Sift the flour, baking powder and salt together, 3 times.
3. In a small saucepan, bring the coconut milk and butter to a boil. Remove from heat and add the pandan extract.
4. In a separate mixing bowl, beat the eggs and sugar until pale yellow, and fluffy, and doubled in volume. While still beating, add the hot milk mixure a little at a time.
5. Fold in the flour mixture until even in colour. Do not over mix.
6. Pour into an 8 inch cake tin, lightly coated with vegetable spray and the bottom lined with a baking paper.
7. Bake for 20-30 minutes, or until golden, the centre springs back when lightly pressed and cake tester comes out clean.
8. Cool cake on a cooling rack.
To make the frosting:
1. In a mixer bowl, beat cream in medium speed.
2. Add the icing sugar a little at a time and continue beating until it double in volume.
3. Add a drop of the pandan extract and whip for 10 seconds. Do not overbeat!
To assemble cake:
1. Cut cake into two crosswise.
2. Spread 1/2 of the whipped cream over the bottom layer followed by half of the young coconut on top then place the other cake layer.
3. Put the remaining whipped cream in a piping bag with a #1a tip nozzle. Pipe frosting starting around the outer edge of the cake. Top with the remaining young coconut in the middle.
Et Voila!
P.S. Promise I just had 1 slice!! ;p
Take a photo and Enjoy!
farrahlicious
xx
4.
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