Pandan Layer Cake
Coconut Pandan Cake |
Oh dear, why pandan?
Because it's green only found in greenest grass and it tastes like hazelnuts, sort of. It really is delicious.
Years back I made a pandan cake from a box. Today there was a request for the cake. I didn't remember that it was a box. I assumed I had made it before. I might have. Anyway, this time I've captured the recipe.
The recipe makes a lot of cake |
I like to bake cakes in jellyroll pans, mostly because it's quicker and it doesn't require me to split the layers. I can get 4 to 8 layers depending on whatever shape I want the resulting cake to be.This recipe is large enough you could split it between two jelly roll pans and get skinnier layers. Just watch the time in the oven!
This is a Chiffon cake not baked in a Chiffon pan. It has fat for flavor-unlike a regular sponge- and it has separately beaten egg whites which are folded in at the end of mixing for lightness. I use conventional white flour. Some people use cake flour but it's too fussy and I don't use it quickly enough to make it an economical choice. White flour works just fine.
Isn't that a crazy tall cake? If you want to make it jelly roll style, either half the recipe or make two!
PANDAN LAYER CAKE
Isn't that a crazy tall cake? If you want to make it jelly roll style, either half the recipe or make two!
PANDAN LAYER CAKE
6 large eggs, separated
1.5 cups granulated sugar
2.25 cups white flour
2.25 cups white flour
1 tablespoon
baking powder
1/2 teaspoon salt
1/2 teaspoon salt
1 tablespoon pandan extract
1/2 cup vegetable oil
3/4 cup coconut milk, canned
1/2
teaspoon cream of tartar (optional)
No white streaks |