vanilla cake with pandan frosting recipe -- birthday for a six-year-old
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Recipe type: Dessert
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Cook time: 
Total time: 
Serves: 16
 
This isn't really a chiffon cake even though the original recipe says it is. For a true chiffon, no butter is in the ingredients or even greasing the pan. Butter is used for both here. Tips from the original recipe: for multi-tiered cakes, you can scale up. To make a 6-inch tier, halve the recipe and bake in two 6-inch pans. To make a 10-inch tier, scale the recipe up to 1-1/2 times the batter, and bake in two 10-inch pans. I used two 8-inch pans for two layers.
Ingredients
  • CAKE:
  • 2-1/2 cups cake flour; more for the pans
  • 1-1/2 cups granulated sugar, divided
  • 1-1/4 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 6 large egg yolks
  • 4 ounces (1 stick = 8 tablespoons) unsalted butter, melted and cooled slightly
  • 2 tablespoons vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk (or use 1 tablespoon white vinegar in a cup measure, and fill to 1 cup with milk. Allow to sit and thicken before using)
  • 3 large egg whites
  • FROSTING:
  • 4 cups heavy cream
  • a few tablespoons of powdered sugar, to your taste
  • 2 teaspoons (at least) pandan extract
  • TOPPERS:
  • lollipops
Instructions
  1. MAKE THE CAKE: Preheat oven to 350 degrees F. Place parchment paper on bottom of two 8-inch round pans, then butter and flour them.
  2. In a large bowl, whisk together the cake flour, sugar (setting aside 2 tablespoons for the egg whites in a later step), baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together the egg yolks, melted butter, vegetable oil, and vanilla extract. Next, whisk in the buttermilk.
  4. In the bowl of a stand mixer fitted with an ultra-clean, grease-free whisk attachment, whisk the egg whites and a couple of tablespoons of sugar on medium-high speed until stiff peaks form, 5 to 7 minutes.
  5. Pour the bowl of wet ingredients into the bowl of dry ingredients. Fold them together with a rubber spatula until combined.
  6. Using the spatula, gently fold the egg whites into the cake batter in three batches (I did two batches and it worked fine). Be careful not to deflate the egg whites or overmix.
  7. Divide the batter evenly between the buttered pans. Bake until a toothpick inserted in the center of a cake comes out clean or has a few moist crumbs clinging to it, 25 to 30 minutes.
  8. Transfer the cakes to a rack to cool in the pan for about 30 minutes, then remove and cool completely on rack. Repeat for the other cake. Let the cakes cool completely before filling, frosting, or storing.
  9. Once cool, the unfrosted cakes can be wrapped in plastic wrap and refrigerated for up to 2 days. You can also freeze them for about 1 month if well wrapped with plastic and foil. I freeze first to make it easier to trim the cakes to prevent as many crumbly bits falling off.
  10. MAKE THE FROSTING: In a cold bowl, whip the heavy cream and sugar to formable peaks, then add in pandan extract briefly to mix. Store in the fridge for up to overnight if not using right away (you may need to remix briefly to soften). You can pipe the frosting if thick enough. I went with the simple flat minimalist look since the lollipops were the stars. We had enough kids at the party, they each got to choose a lollipop off the cake before cutting. Leftovers can be stored 1-2 days in the fridge.
Recipe by story of a kitchen at https://www.storyofakitchen.com/miscellaneous-recipes/vanilla-cake-with-pandan-frosting-recipe-birthday-for-a-six-year-old/