Are you looking for something different to make? Or maybe you want try something new? I came about this idea from some left over Pandan Chiffon Cake batter as I had made a couple of batches to experiment with. You might have guessed from the photo I like cream!
It certainly will add colour to your table, and if you’re having a Tea Party, you’ll find these to be quite agreeable with your guests!. The sponge is light and fluffy, and the filling, in this case I have chosen pineapple, is refreshing as is the whipped cream.
You can choose any filling that takes your fancy. I’ve also made this with fresh strawberries when they have been sweet and in season. So delight your taste buds and wow your friends with this super little cake!
Prep Time: 20 minutes
Cook Time: 20 – 25 minutes
Yield: 8 servings
To make this cake, you will need to first follow the recipe for Pandan Chiffon Cake, up to step 13. When you get to step 13 you will see a button to press to bring you back to here! The cake batter ingredients quantity is the same for both recipes so don’t worry about having to work anything out.
In addition to the Pandan cake recipe, you will need the following instead of the tube cake tin.
11 inch x 8 inch baking tray (with sides)
5 Pineapple rings, cut into 1cm wide pieces, or fresh strawberries, sliced.
250 ml or 1 cup fresh heavy / double cream
Whatever fruit you choose, be sure to cut into dainty pieces, and drain any excess juice on some kitchen paper
1. Heat oven to 160C, Gas 3, 300F.
2. Grease your baking tray and then line it with grease proof paper. You need to grease the tray first so the paper sticks to it. DO NOT GREASE THE SIDE OF THE PAPER WHICH WILL HAVE THE CAKE MIXTURE ON!
3. Now you need to hop over to follow the recipe to make the cake batter. Click HERE TO MAKE THE CHIFFON CAKE BATTER (follow up to step 12)
When you are done and ready to bake the cake you will come back here for the rest of the recipe. See you later!
4. Welcome back! Now you’ve made the cake batter, gently pour it into your tray and with a skewer lightly run it through the mixture to distribute the air bubbles evenly.
5. Place in the oven for 20 – 25 minutes. Test if done by sticking a skewer in the center. If it comes out dry it’s ready!
6. When the cake is cooked, place a cooling rack ON TOP of the cake, then turn the tin and rack upside down so the tin is sitting on the cake upside down. Leave to cool in this position. Don’t take the cake out of the tin. The photo below does not show the cooling rack under the tin, as my tin was too big! But you get the idea.
8. When the cake has cooled, remove the paper and cut the cake length ways down the middle. You will notice the side of the cake which has had the paper on, will not be brown in colour. This should be the OUTER layer when you make up your sandwich.
9. Whip the cream and cut / drain the fruit. I have not added any sugar to the cream. It is not necessary.
10. Transfer half your cake onto a chopping board or long plate.
11. Spread one layer of whipped cream along the length of the cake. Then a layer of fruit. Finally, another layer of cream.
12. Place the top layer of cake to make a long sandwich.
13. For best results, put in the fridge to firm up for a couple of hours before slicing.
14. When ready to serve, use a very sharp knife, or a serrated bread knife as it will give you a neater cut.
15. Enjoy your tea party!
When making up your layers, you can make it a lot neater than I have done by running the flat side of a knife along the sides, and also by trimming the edges of the cake. or like me, you can have the ‘rustic’ look!