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Buko Pandan Chiffon Cake

Buko Pandan Chiffon Cake

Recipe by aMiable Foods (amiablefoods.com)

Preparation Time : 15 minutes 

Cooking Time : 20 minutes 

Total Time : 35 minutes 

Servings : 12 servings

Ingredients

For batter

2 cups cake four

2 tsp baking powder 

½ tsp salt 

8 egg yolks 

½ cup sugar 

½ cup canola oil / vegetable oil 

1 cup coconut milk 

1 tbsp Buco Pandanness Flavoring

For the meringue 

8 eggs whites 

½ tsp cream of tartar 

½ cup sugar 

For Cream Filling (optional) 

1 cup whipping cream 

½ cup powder sugar (sifted) 

Preparation

Pre-heat oven at 160°C / 320°F and line 2pcs x 21cm x25cm baking pan with parchment paper.  Set aside. 

See Also

Making the meringue 

Separate egg whites and yolks. Set aside yolks for later use. In a mixing bowl, beat the egg  whites using a hand mixer until frothy. Tip in cream of tartar and beat again for 3 – 4 minutes.  Add sugar gradually or in 3 batches while beating in medium speed until stif peak. 

Making the batter 

1. Sift cake four, baking powder, and salt 3 times into a bowl. Set aside. 2. In a separate large mixing bowl, beat egg yolks using a wire whisk or hand mixer. Add sugar  and submerge bowl in warm water. Beat until sugar completely dissolves. 3. When sugar is dissolved, remove bowl from warm water and continue beating until color  turns pale. Add canola oil, coconut milk, and buco pandanness favoring. Mix well until fully  incorporated. 

4. Tip in cake four mixture and gently fold with the wet ingredients. Continue folding until no  traces of four is left. 

5. Using a rubber spatula, add 2 scoops of meringue and mix in with the batter one at a time.  When completely incorporated, transfer the batter into the meringue bowl and fold in until  fully combined. 

6. Fill two baking pans with equal parts of batter. Tap the baking pans a couple of times on  top fat surface to release air bubbles. 

7. Bake in pre-heated oven for 20-25 minutes or until top of chifon cake turns golden brown  and inserted toothpick come out clean. 

8. Carefully remove from the oven then immediately fip the pans onto a wire rack lined with  parchment paper and release the cakes. Turn them topside up and let it cool. 

Making the cream filling (optional) 

1. While waiting for the chifon cakes to cool down, you can make the cream flling by  whipping the cream with a hand mixer. Add the powder sugar carefully until smooth and  creamy. 

2. Take one of the chifon cake and spread cream flling on top then place the other chifon  cake on top of the cream flling. Slice to preferred serving size. Bon appetit!

For retailer & distribution inquiries  you may get in touch with  sales@beagleycopperman.com 

CHECK OUT MORE RECIPES AT  ubeness.com 

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