INGREDIENTS
- 1 cup cake flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup corn oil
- 4 eggs, separated
- 1/3 cup water
- 1 teaspoon pandan extract
- 1/4 teaspoon green food coloring
- 1/4 cup milk
- 1/4 teaspoon cream of tartar
For the filling and icing:
- 1 1/2 cups whipping cream
- 1/4 cup confectioners’ sugar
- 1 tablespoon buko flavor extract (optional)
- 1 teaspoon pandan extract
- 1/8 teaspoon green food coloring
- 1/4 cup macapuno strips
INSTRUCTIONS
- Preheat oven to 350 degree F. Line baking pan(s) and set aside.
- In a bowl, sift together cake flour, 1/4 cup sugar, baking powder, and salt.
- In another bowl, whisk together oil, yolks, water, pandan extract, food coloring, and milk. Add to the flour mixture and mix until smooth. Set aside.
- With a mixer, beat egg whites with cream of tartar at medium speed until frothy. Increase speed and gradually add remaining sugar. Beat until stiff.
- Fold the beaten egg whites into the egg yolk mixture.
- Pour into the prepared pans and bake until cake springs back when lightly touched. Remove from oven and cool on a wire rack.
- For the filling and icing: Whip the cream until thick then gradually add the sugar. Continue whipping until stiff. Fold in extracts and food coloring.
- Trim off the tops of the cakes to smoothen the cake layers. Place the cake tops in a food processor and grind into crumbs. Set aside.
- Slice cake horizontally in half to make a two cake layers. Place one cake layer on a cake stand or plate. Top with a cup of filling and spread evenly. Add a layer of macapuno strings. Top with the other cake layer. Ice the cake all over with the whipped cream icing. Dust tops and sides with the cake crumbs. Decorate borders with more whipped cream.
TIP: In place of pandan extract, you can rely on the natural flavor and aroma of pandan leaves. Boil some leaves in water until fragrant. Strain pandan water; cool and use for the cake instead of plain water.
Credits to: lutongpinas.com/dessert/buko-pandan-cake
