Recipe: Delicious AMIEs Buko Pandan Chiffon Cake

AMIEs Buko Pandan Chiffon Cake. To make the topping, mix together the sugar, pandan extract and food coloring. Fold in the prepared whipped cream. Use half the whipped cream icing to spread into one of the layers.

Slice cake horizontally in half to make two cake layers. Place one cake layer on a cake stand or plate. Top with a cup of filling and spread evenly. You can have AMIEs Buko Pandan Chiffon Cake using 18 ingredients and 7 steps. Here is how you achieve it.

Ingredients of AMIEs Buko Pandan Chiffon Cake

1. It's of Cake.
2. You need 1 cup of cake flour.
3. You need 4 of eggs, yolk and whites separated.
4. It's 3/4 cup of sugar.
5. You need 1 tsp of baking powder.
6. It's 1/4 tsp of salt.
7. Prepare 1/3 cup of water.
8. You need 1/3 cup of corn oil.
9. It's 1 tsp of pandan extract.
10. Prepare 1/4 tsp of green food coloring.
11. Prepare 1/4 cup of milk.
12. Prepare 1/4 tsp of cream of tartar.
13. You need of Filling.
14. Prepare 1 1/2 cup of whipping cream.
15. Prepare 1/4 cup of sifted sugar.
16. Prepare 1 tsp of pandan extract.
17. It's 1 pinch of of green food coloring.
18. You need 1/2 cup of macapuno strips.

Add a layer of macapuno strings. Top with the other cake layer. Ice the cake all over with the whipped cream icing. Dust tops and sides with the cake crumbs.

AMIEs Buko Pandan Chiffon Cake step by step

1. Heat the oven to 175ºC (350ºF). Grease 9 inches round baking tin..
2. Sift the flour, 1/4 cup of sugar, baking powder and salt in a mixing bowl. In a separate bowl, mix together the corn oil, egg yolks, water, pandan extract, food coloring and milk, stirring gently to combine..
3. Sift in the dry ingredients/cake flour mixture and gently stir into the mixture until it becomes soft and creamy..
4. Whisk the egg whites to soft peaks. Add the cream of tartar and continue whipping. Gradually whisk in 1/2 (half) cup sugar, whipping well until stiff and becomes glossy. Carefully fold into the mixture and stir slowly until combine..
5. Transfer the mixture to the prepared cake tin and bake for 25-30 minutes until done. Remove from the oven and leave to cool. Remove from the tin and slice into 2 layers horizontally..
6. To make the topping, mix together the sugar, pandan extract and food coloring. Mix well. Fold in the prepared whipped cream. Use half the whipped cream icing to spread into one of the layers. Spread evenly the icing and put a layer of macapuno strips. Stack the remaining layer and spread the remaining icing over the top and side of the cake..
7. If desired, you can spread macapuno strips over the top or decorate your cake of your own choice. Serve, share and enjoy it with your family and friends..

Decorate borders with more whipped cream. Pinoyamericanrecipes.blogspot.com Buko, pronounced "boo-koh", is a Filipino term for young coconuts. We used them in fruits salads, for buko pies, ice buko, etc. Personally, I enjoy the buko by just simply scooping the coconut meat out of the shells and eat them. Pandan, screwpine in English (what a name, huh?) is a plant with long, narrow.