From the recipe collection
Buko Pandan Cake (Pandan-Macapuno Chiffon Cake)
Fragrant pandan chiffon is layered with stabilized whipped cream and well-drained macapuno for a light buko-pandan celebration cake.
- Prep time
- 45 min plus cooling and chilling
- Cook time
- 45–50 min
- Yield
- 12
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Drain macapuno for 30 minutes and blot gently; syrup makes filling slide. Heat the oven to 165°C and leave a 25 cm removable-bottom tube pan ungreased.
- Sift cake flour, baking powder, and salt twice. Whisk yolks with 140 g sugar until thickened, then whisk in coconut milk, oil, pandan, and vanilla.
- Whisk in the dry ingredients just until smooth, scraping the bowl so no flour pockets remain.
- Beat whites until foamy, add cream of tartar, then gradually beat in 80 g sugar to glossy medium-stiff peaks. Stop before they look dry.
- Fold one-third of the meringue into the batter, then the remainder in two additions, reaching the bowl's bottom until no white streaks remain.
- Pour into the pan and run a skewer through the batter. Bake 45–50 minutes without opening for 35 minutes, until the top springs back and a skewer is clean.
- Immediately invert the pan on its feet or a sturdy bottle for at least 90 minutes. When completely cold, loosen the sides, tube, and base with a thin knife.
- Beat cream cheese and icing sugar smooth. Slowly stream in cold cream, then whip to firm, spreadable peaks. If soft, refrigerate 10 minutes.
- Split the cake into two rings. Fill with one-third of the cream and half the macapuno; replace the top, cover with the remaining cream, and garnish with the remaining macapuno. Chill 1 hour before slicing.
