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In a bowl, sift together cake flour, ¼ 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.
Here’s a yummy cake that brings together three well-loved Pinoy flavors-pandan, buko, and macapuno. Preheat oven to 350°F. Line baking pan (s) and set aside. In a bowl, sift together cake flour, ¼ cup sugar, baking powder, and salt. In another bowl, whisk together oil, yolks, water, pandan extract, food coloring, and milk.
Pandan Chiffon Cake Cooking Instructions: Preheat oven to 350 degrees F (180 degrees C). In a small bowl, combine coconut milk and pandan extract. With an electric mixer OR by hand, beat the egg yolks, sugar, vegetable oil and vanilla until well combined. Beat in coconut milk/pandan extract mixture.
This Pandan- Macapuno cake with a creamy coconut -pandan frosting is based on a basic sponge cake recipe. The original recipe suggests boiling some pandan leaves and using the water from it to flavor the sponge cake. I tried that and it gave us a delicate, tender flavor and aroma.
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