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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.
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.
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.
While waiting for the chiffon cakes to cool down, you can make the cream filling by whipping the whipping cream with hand mixer on high. Add in the powder sugar carefully until smooth and creamy. Take one of the chiffon cake and spread cream filling on top then place the other chiffon cake on top of the cream filling.
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