Pandan is used widely in Southeast Asian cooking, and this confection would be a great ending to any Pinoy meal. (Click for more buko pandan recipes)
Makes 2 6-inch cakes
or 1 9-inch cake
Prep Time 15 minutes
Baking Time 20 to 25 minutes
for a 9-inch cake
1 cup cake flour
3/4 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup corn oil
4 eggs, separated
1/3 cup water
1 teaspoon pandan extract
1/4 teaspoon green food coloring
1/4 cup milk
1/4 teaspoon cream of tartar (for egg whites)
For the filling and icing
1 1/2 cups whipping cream
1/4 cup confectioners’ sugar
1 tablespoon buko flavor extract (optional)
1 teaspoon pandan extract
1/8 teaspoon green food coloring
1/4 cup macapuno strips
1 Preheat oven to 350ºF. Line 2 (6-inch) round baking pans or 1 (9-inch) round pan; set aside.
2 In a medium bowl, sift together cake flour, 1/4 cup sugar, baking powder, and salt.
3 In a separate bowl, whisk together corn oil, egg yolks, water, pandan extract, green food coloring, and milk. Add this to the cake flour mixture, mixing until combined and smooth.
4 In an electric mixer, whip egg whites and cream of tartar on medium speed until frothy. Increase speed to medium high and gradually add remaining 1/2 cup sugar, whipping until glossy and stiff.
5 Gradually fold in the whipped egg whites to the batter; blend well.
6 Divide batter evenly into prepared pans and bake for 20 to 25 minutes (25 to 30 minutes if baking a 9-inch cake) or until top springs back when touched. Do not prick cakes.
7 Remove from the oven and allow to cool completely.
8 Make the icing: In an electric mixer, whip cream on medium-high speed. Gradually add sugar. Add the extracts and food coloring. Whip until stiff peaks form.
9 Assemble the cake: Trim off tops of the cake to smoothen cake layer. (Reserve cake tops to make cake crumbs.) Place cake tops in a food processor and process until crumbs form. Set aside.
10 Slice cake in half horizontally to make 2 cake layers. Place one cake layer on a plate or cake stand. Place about 1 cup whipped cream filling over the cake then spread evenly using an offset spatula. Add a layer of macapuno strips then top with the other cake layer.
11 Ice the cake all over with the whipped cream filling.
12 Dust top and sides of cake with cake crumbs. Decorate with icing piped in the shape of rosettes or shells.
Photography by Patrick Martires | Styling by Paulynn Chang Afable | Props from Saizen
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