Gluten Free Vietnamese Pandan Honeycomb Cake – Banh Bo Nuong
This naturally-gluten free Vietnamese honeycomb cake is bright green with pandan extract, topped with pandan whipped cream!
Servings: 10 people
Calories: 400kcal
Equipment
- Not-non-stick 8-inch round cake pan
- Whisk
- Sieve
Ingredients
For the cake:
- 200 ml coconut cream
- 1/4 tsp salt
- 3/4 Cup white sugar
- 6 large eggs
- 180 grams tapioca starch/flour
- 3/4 tsp pandan extract
- 2 1/2 tsp single acting baking powder
For the whipped cream:
- 2 Cups heavy cream
- 2 Tbsp powdered sugar
- 1/2 tsp pandan extract
Instructions
To make the cake:
- First, preheat the oven to 350° Fahrenheit and spread just 1/2 a teaspoon of canola oil in the bottom of your 8-inch pan - not on the sides! You'll need the cake to stick to the sides so that you can cool the cake upside down (similar to angle food cake). Place the pan in the oven to heat while you make the batter. Then, combine the coconut cream, salt, sugar, and pandan extract in a microwave safe bowl and microwave for 45 seconds to a minute. This will help to melt the sugar. Then slowly whisk the mixture until the sugar is dissolved and the pandan extract is fully combined (it should be very green).
- In a separate large bowl, crack in all 6 eggs and slowly stir them using a fork - do not fully mix/break the yolks/whites. Then add the coconut pandan mixture to the eggs and slowly stir to combine - do not put any air into the batter. Lastly, sift in the tapioca starch, 1/2 of it at a time, stirring in between (there will still be chunks in the batter, do not overmix! you'll be able to strain out lumps at the end). Finally, add in the single acting baking powder and whisk in slowly.
- Final step, pour the cake batter into a sieve over another large bowl and press the batter through the sieve until everything is through/all the lumps are removed. Remove the hot pan from the oven and pour the batter into the prepared pan, then drop it from a few inches onto the counter once or twice to get any air bubbles out. Bake for 40 minutes or until a firm crust forms on top and the top domes up in the center.
- Cool cake in pan upside down for at least an hour to ensure that the cake retains its height.
To make the cream:
- While the cake cools, whisk the heavy cream until soft peaks form, then add the powdered sugar and pandan extract and continue to whisk until medium to stiff peaks form.
- Once cake is cool, turn right side up and run a butterknife around the edge of the pan to release the cake and plate it on a cake stand. Then, top the cake with floofs of pandan whipped cream, and slice and serve!