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Pandan Coconut Chiffon Layer Cake
Postre

Pandan Coconut Chiffon Layer Cake

2 hPara 12Nutri-Score D€€
de @teakandthyme4 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • eggs (separated, at room temperature)Lácteos6 piezas
  • cake flour (sifted)Cereales120 g
  • caster sugar (divided)Despensa150 g
  • pandan extractDespensa15 ml
  • coconut milk (full fat)Bebidas120 ml
  • vegetable oilDespensa60 ml
  • baking powderDespensa5 g
  • saltEspecias2 g
  • cream of tartarDespensa3 g
  • coconut cream (chilled, thick part only)Despensa400 ml
  • powdered sugar (sifted)Despensa100 g
  • vanilla extractDespensa5 ml
  • shredded coconut (toasted, for decorating)Frutos secos y semillas40 g

por ración

Nutrición

246kcal

Carbohidratos
25 g
Proteínas
4 g
Grasas
15 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×3
  • Varillas
  • Batidora amasadora
  • Molde para bizcocho ×2
  • Tamiz
  • Espátula
  • Rejilla de enfriamiento
  • Horno

paso a paso

Preparación

  1. Preheat and prepare the pans

    • Preheat the oven to 170 °C.
    • Line the cake pans with baking paper without greasing the sides.
    Paso 1

  2. Make the pandan batter

    • Whisk the egg yolks with part of the sugar until pale.
    • Whisk in the coconut milk, vegetable oil and pandan extract.
    • Sift in the cake flour, baking powder and salt, then whisk until smooth.
    Paso 2

  3. Whip the egg whites

    • Whip the egg whites with the cream of tartar until foamy.
    • Add the remaining sugar gradually and whip to stiff, glossy peaks.
    Paso 3

  4. Fold and bake

    • Fold the meringue into the pandan batter in three additions until just combined.
    • Divide between the pans and smooth the tops.
    • Bake until springy and a skewer comes out clean.
    Paso 4

  5. Cool the cakes

    • Invert the pans and let the cakes cool completely.
    • Run a knife around the edges and release the cakes.
    Paso 5

  6. Make the coconut cream frosting

    • Whip the chilled coconut cream until thick.
    • Add the powdered sugar and vanilla extract and whip until fluffy and spreadable.
    Paso 6

  7. Assemble the cake

    • Spread frosting over the first cake layer and top with the second layer.
    • Cover the top and sides with the remaining frosting.
    • Decorate with toasted shredded coconut.
    Paso 7
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