Kulinarya Cooking Club January 2011 : Pandan Chiffon Cake with Macapuno Cream

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Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and it’s colourful cuisine.  Each month we will showcase a new dish along with their family recipes.  By sharing these recipes we hope you find the same passion and love for Filipino food as we do.

This month’s theme is “What Filipino dish (savoury or sweet) would you like to have on your birthday?”
There was no doubt in my mind what I wanted to do for this challenge.  For every birthday, there has to be a birthday cake.  My cake of choice is Pandan Chiffon Cake.  I love all things pandan and so this is my ultimate cake.  I don’t like frosting on my pandan cake so just a dollop of macapuno cream goes perfectly to make it that little extra luxurious.
  • 8 egg whites
  • 6 egg yolks
  • 1/2 tsp cream of tartar
  • 1 cup self raising flour, sieved 3 times
  • 3/4 cup sugar
  • 1/3 cup vegetable oil
  • 1 cup coconut milk
  • Pandan extract (green)
  1. Beat egg whites with cream of tartar until stiff and then gradually add 1/2 of the sugar.
  2. Mix flour, half of the sugar, oil, coconut milk, egg yolks, and a few drops of the Pandan extract.
  3. Mix egg whites and flour mixture together.
  4. Pour mixture into an angel food tin.
  5. Bake in moderate oven (180C/375F) for 35 minutes
  6. When cooked, take the pan and turn upside down and leave to cool completely.

 To make the macapuno cream simple add macapuno from a jar to a bowl of whipped cream.

Check out what the other members of the Kulinarya Cooking Club made for this month’s theme.

I’ve also entered this post in Sweets for a Saturday on Sweet as sugar cookies Blog.

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16 thoughts on “Kulinarya Cooking Club January 2011 : Pandan Chiffon Cake with Macapuno Cream

  1. >i don't bake much but your chiffon makes me want to bake right now! i love it that you used coconut milk as one of the ingredients. which makes me want it even more… and that macapanuno cream hayayayay i want some… my eyes are still half open but yet craving level?? high haha.

  2. >What a gorgeous color for a cake. I've never had pandan before, but it sounds delicious. I have a linky party on my blog right now called "Sweets for a Saturday" and I'd like to invite you to stop by and link this up.

  3. I love Chiffon cake i never have panda cake before i used to work in Brisbane Hilton for many many years i love cooking and baking i”m starting my own catering bussiness at home.i love making fancy food because i used to work also in Price Waterhouse Coopers in catering in Brisbane 20 years experience in Food industry.

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