AuthorBiteSizedExperience a tropical delight with our Kaong Pandan Cake, where every slice transports you to the heart of the Philippines. This cake features a soft, pandan-flavored chiffon that’s as light as a breeze, infused with the fragrant essence of pandan leaves. Between the layers, silky whipped cream adds a touch of sweetness, creating a dreamy contrast to the earthy notes of the pandan. Topping it all off are tender kaong bits that bring a delightful chewiness, perfectly complemented by the delicate crunch of desiccated coconut. Each bite is a harmonious blend of flavors and textures, capturing the essence of Filipino desserts in a modern twist. Whether you’re enjoying it with family or serving it at a special occasion, this cake is sure to impress. Its vibrant green hue and tropical flavors make it as eye-catching as it is delicious. Indulge in the Kaong Pandan Cake—a dessert that’s as comforting as it is unforgettable.
In a large mixing bowl combine egg whites and cream of tartar. Whip using a hand mixer until frothy and the granulated sugar gradually, whip it until stiff peaks and set aside.
In another large bowl combine egg yolks, granulated sugar, vegetable oil, water, all purpose flour, pandan extract, baking powder and salt. Mix until well combined.
Add half of the whipped egg whites on the egg mixture. And mix it. Once completely well combined. Gently fold remaining whipped egg whites into the mixture.
Pour the cake mixture into the prepared cake pan line with parchment paper. Bake it in a preheated oven 170°C / 325°F for 40 minutes.
While the cake is baking, prepare the filling. Combine the whipping cream and powdered sugar, whip until soft peaks. Gently fold in the sweetened kaong. To assemble, cut the pandan chiffon into 2 layers. Add the whipped kaong mixture on top of the cake. Make sure the cake is cooled before adding the whipping cream mixture.
Add the second chiffon layer and top with the remaining kaong whipping cream mixture.
Chill in the chiller before serving.
Ingredients
Directions
In a large mixing bowl combine egg whites and cream of tartar. Whip using a hand mixer until frothy and the granulated sugar gradually, whip it until stiff peaks and set aside.
In another large bowl combine egg yolks, granulated sugar, vegetable oil, water, all purpose flour, pandan extract, baking powder and salt. Mix until well combined.
Add half of the whipped egg whites on the egg mixture. And mix it. Once completely well combined. Gently fold remaining whipped egg whites into the mixture.
Pour the cake mixture into the prepared cake pan line with parchment paper. Bake it in a preheated oven 170°C / 325°F for 40 minutes.
While the cake is baking, prepare the filling. Combine the whipping cream and powdered sugar, whip until soft peaks. Gently fold in the sweetened kaong. To assemble, cut the pandan chiffon into 2 layers. Add the whipped kaong mixture on top of the cake. Make sure the cake is cooled before adding the whipping cream mixture.
Add the second chiffon layer and top with the remaining kaong whipping cream mixture.
Chill in the chiller before serving.
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