Light, fluffy pandan chiffon cake – layered with whipped cream, juicy mango, and finished with toasted coconut 🥭 🌴
The secret to that fresh, fragrant flavour? Frozen pandan leaves and a sweet touch of @1883syrups pandan syrup 💚
Sweet but not overpowering, with a fresh tropical twist you’ll love.
Who’s ready to try this? 🍰
Find @1883australia syrups at Unicorn Kitchenware. Drop by for your next dessert creation.
Pandan Layer Cake
Recipe inspiration from: Ash Baber & Bakeanista
Makes: 1x 18 cm layer cake, serves 6
Time: 35 min baking time, 2 hour standing time
Ingredients:
For the chiffon cake:
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 70g granulated sugar
- Pinch of salt
- 4 egg yolks
- ⅓ cup pandan syrup
- ½ cup coconut milk
- 30g pandan leaves, thawed and roughly chopped
- 90g plain flour
- ½ tsp baking powder
- 40g vegetable oil
For the whipped cream:
- 1 ½ cup thickened cream
- 2 tbsp icing sugar (can be adjusted to taste)
- 2 tbsp pandan syrup
- ½ tsp Vanilla bean paste
- 1 can of mango
Equipment in video:
- Hand mixer
- Food processor or blender
- Sift
- Mixing Bowl
- Spatula
- 18cm Chiffon cake tin
- Piping bag and tip
- Cake Knife
