Pandan Chiffon Cake

Mmmm...I could eat like ten of these in one sitting. *grin*
Pandan Chiffon Cake used to be my all-time favorite dessert growing up. I love the fragrant yet oh so subtle pairing of pandan and coconut, and the light-as-air texture with just the right amount of sweetness. Although I’m not as crazy about it as I used to be (due to an increased appreciation of other desserts), I still crave my first love now and then and am extremely thankful that it is something I can actually make myself at home. :-) For more info on pandan, read about it in my Whole Grain Pandan Butter Cupcakes post. This time, I decided to try Little Corner of Mine Pandan Chiffon recipe. You will be itching to whip one up yourself once you see her photo – that cake is absolutely gorgeous! I didn’t manage to get mine that high but it was still light and tender. Yum!

Turning the batter green is always fun for Alex and (I admit) me. :) Given a choice, I would prefer to use fresh pandan juice which provides a natural green coloring. However, seeing that I'm currently landlocked in a place where no pandan plants grow...beggars can't be choosers.
Alex helped whip up the egg whites
"Is it stiff peak yet, Mommy?"
Ready to be baked
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3 Replies to “Pandan Chiffon Cake”

  1. Thanks for trying out my recipe Chris, so glad you liked it. BTW, your son is very handsome! :)

  2. Thank you for the compliment! :-) Your girls are such cuties too!

  3. […] If you want to take a look at pictures of my (not very pretty) first pandan chiffon cake, click here. For more info on pandan, read about it in my Whole Grain Pandan Butter Cupcakes […]

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