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Pandan Coconut Chiffon Layer Cake
Dessert

Pandan Coconut Chiffon Layer Cake

2 hPour 12Nutri-Score D€€
par @teakandthyme4 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • eggs (separated, at room temperature)Produits laitiers6 morceaux
  • cake flour (sifted)Céréales120 g
  • caster sugar (divided)Épicerie150 g
  • pandan extractÉpicerie15 ml
  • coconut milk (full fat)Boissons120 ml
  • vegetable oilÉpicerie60 ml
  • baking powderÉpicerie5 g
  • saltÉpices2 g
  • cream of tartarÉpicerie3 g
  • coconut cream (chilled, thick part only)Épicerie400 ml
  • powdered sugar (sifted)Épicerie100 g
  • vanilla extractÉpicerie5 ml
  • shredded coconut (toasted, for decorating)Fruits à coque et graines40 g

par portion

Nutrition

246kcal

Glucides
25 g
Protéines
4 g
Lipides
15 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×3
  • Fouet
  • Robot pâtissier
  • Moule à gâteau ×2
  • Tamis
  • Spatule
  • Grille de refroidissement
  • Four

pas à pas

Préparation

  1. Preheat and prepare the pans

    • Preheat the oven to 170 °C.
    • Line the cake pans with baking paper without greasing the sides.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. Cool the cakes

    • Invert the pans and let the cakes cool completely.
    • Run a knife around the edges and release the cakes.
    Étape 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.
    Étape 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.
    Étape 7
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