For those who don’t know what a Pandan Chiffon cake is, here they are for you. My dad bought this cake couple of days back and I took the chance to take some photos. It’s always a delightful round cake with a hole in the middle ‘cos of the tube pan that’s used. It’s readily available in Singapore so I really wouldn’t bother to make it. I especially like the ones from Bengawan Solo, the chain of bakeries that sells Nonya kuehs (sweet cakes).
But for those of you who are in foreign lands and want to give it a try, go here for the recipe.
It’s a great cake for tea and doesn’t sit too heavily on the stomach ‘cos it’s just so light and fluffy! The coconut milk and pandan juice from the pandan leaves (also known as screw pine in English) gives the cake an aromatic smell that’s absolutely heavenly!