Pandan Pineapple Cream Tea Cakes, light and fluffy soft chiffon cake, filled with fresh whipped cream and pineapple, perfect for an Afternoon tea. Easy to make recipe.
Are you looking for something different to make? Or maybe you want to try something new?
I came about this idea from some leftover 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!
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It certainly will add color 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 is characteristic of a typical chiffon cake, and the filling has delicious chunks of pineapple and freshly 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
Check out our handy Oven Temperature Conversion Guide!
Baking time
20 - 25 minutes
Serving size
8 servings
Equipment
11-inch x 8-inch baking tray (with sides)
Ingredients
For the Cake:
4 eggs, separated
plus 1 extra egg white
135g / ½ cup sugar
90 ml or ⅓ cup vegetable oil
90 ml or ⅓ cup coconut milk
½ teaspoon Pandan extract
75 g or ½ cup Self Raising Flour (if using Plain or All-purpose flour, add ½ teaspoon Baking powder)
½ teaspoon Cream of Tartar
For the filling:
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.
Instructions
1. Heat oven to 160C, Gas 3, 300F.
2. Grease your baking tray and then line it with parchment 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. Separate 4 eggs, placing the yolks in your electric mixer bowl, and 4 egg whites in a cereal bowl or similar. Crack one more egg, place the egg white with the other egg whites, and discard the extra yolk (we don't need it). NOTE: The photos below show double the recipe as I was making 2!
Top Tip – If you end up with egg shell in your bowl of egg whites, the EASIEST way to remove it is to get the edge of one of your broken egg shells and use the shell to scoop it out of the bowl. It works better than your fingers or a spoon. Works a treat! Don’t know why but it just does!
- Add the sugar and vegetable oil to the egg yolks. Using your mixer, beat until combined.
5. Add the coconut milk and Pandan extract, beat until combined. Switch off mixer.
6. In a separate bowl (the largest bowl you can find), weigh out the flour (and baking powder if using) and sieve from a height into the bowl. Make a well in the center. See photo on the below.
7. Add the cake batter to your flour and using the balloon whisk, mix it all together.
Unless you have 2 electric mixers, (most of us don’t!) you need to wash the mixer as we will now use it for the egg whites.
8. Add all the egg whites into the mixer, and on a fast speed, beat until foaming (like in the photo).
9. Add the cream of tartar and continue to whisk until the egg whites become stiff peaks. You will know when it's at this stage if you lift the whisk out of the mixture, the egg whites don't move.
10. Add the egg whites, half the mixture first, to the Pandan egg mixture. Using your balloon whisk, gently fold (be patient!) the egg whites to combine, trying to keep as much air as possible.
11. Add the second half of the egg whites and gently fold.
12. Pour the cake batter into the tin and with a skewer lightly run it through the mixture to distribute the air bubbles evenly.
13. 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!
14. 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.
15. When the cake has cooled, remove the paper and cut the cake lengthways down the middle.
16. Whip the cream and cut/drain the fruit. I have not added any sugar to the cream. I didn't want it too sweet, but feel free to add a tablespoon of powdered sugar whilst whipping the cream if you have a sweet tooth.
17. 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!
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Pandan Pineapple Cream Tea Cakes
Pandan Pineapple Cream Tea Cakes, light and fluffy soft chiffon cake, filled with fresh whipped cream and pineapple, perfect for an Afternoon tea. Easy to make recipe
Ingredients
For the Cake:
- 4 eggs, separated
- plus 1 extra egg white
- 135g / ½ cup sugar
- 90 ml or ⅓ cup vegetable oil
- 90 ml or ⅓ cup coconut milk
- ½ teaspoon Pandan extract
- 75 g or ½ cup Self Raising Flour (if using Plain or All-purpose flour, add ½ teaspoon Baking powder)
- ½ teaspoon Cream of Tartar
For the filling:
- 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
Instructions
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. Separate 4 eggs, placing the yolks in your electric mixer bowl, and 4 egg whites in a cereal bowl or similar. Crack one more egg, place the egg white with the other egg whites, and discard the extra yolk (we don't need it).
4. Add the sugar and vegetable oil to the egg yolks. Using your mixer, beat until combined.
5. Add the coconut milk and Pandan extract, beat until combined. Switch off mixer.
6. In a separate bowl (the largest bowl you can find), weigh out the flour (and baking powder if using) and sieve from a height into the bowl. Make a well in the center.
7. Add the cake batter to your flour and using the balloon whisk, mix it all together.
8. Add all the egg whites into the mixer, and on a fast speed, beat until foaming.
9. Add the cream of tartar and continue to whisk until the egg whites become stiff peaks. You will know when it's at this stage if you lift the whisk out of the mixture, the egg whites don't move.
10. Add the egg whites, half the mixture first, to the Pandan egg mixture. Using your balloon whisk, gently fold (be patient!) the egg whites to combine, trying to keep as much air as possible. Add the second half of the egg whites and gently fold.
11. Pour the cake batter into the tin and with a skewer lightly run it through the mixture to distribute the air bubbles evenly.
12.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!
13. 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.
14. When the cake has cooled, remove the paper and cut the cake lengthways down the middle.
15. Whip the cream and cut/drain the fruit. I have not added any sugar to the cream. It is not necessary.
16. Transfer half your cake onto a chopping board or long plate.
17. Spread one layer of whipped cream along the length of the cake. Then a layer of fruit. Finally, another layer of cream.
18. Place the top layer of cake to make a long sandwich.
19. For best results, put in the fridge to firm up for a couple of hours before slicing.
20. When ready to serve, use a very sharp knife, or a serrated bread knife as it will give you a neater cut.
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!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 397Total Fat: 24gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 127mgSodium: 165mgCarbohydrates: 41gFiber: 2gSugar: 30gProtein: 6g
Nutrition information isn’t always accurate
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