-
1
Heat the oven to 175AsC (350AsF).
-
2
Grease 9 inches round baking tin.
-
3
Sift the flour, 1/4 cup of sugar, baking powder and salt in a mixing bowl.
-
4
In a separate bowl, mix together the corn oil, egg yolks, water, pandan extract, food coloring and milk, stirring gently to combine.
-
5
Sift in the dry ingredients/cake flour mixture and gently stir into the mixture until it becomes soft and creamy.
-
6
Whisk the egg whites to soft peaks.
-
7
Add the cream of tartar and continue whipping.
-
8
Gradually whisk in 1/2 (half) cup sugar, whipping well until stiff and becomes glossy.
-
9
Carefully fold into the mixture and stir slowly until combine.
-
10
Transfer the mixture to the prepared cake tin and bake for 25-30 minutes until done.
-
11
Remove from the oven and leave to cool.
-
12
Remove from the tin and slice into 2 layers horizontally.
-
13
To make the topping, mix together the sugar, pandan extract and food coloring.
-
14
Mix well.
-
15
Fold in the prepared whipped cream.
-
16
Use half the whipped cream icing to spread into one of the layers.
-
17
Spread evenly the icing and put a layer of macapuno strips.
-
18
Stack the remaining layer and spread the remaining icing over the top and side of the cake.
-
19
If desired, you can spread macapuno strips over the top or decorate your cake of your own choice.
-
20
Serve, share and enjoy it with your family and friends.
