This recipe is adapted from the 'Sunday Time' newspaper cutting. I had read a good comments on this chiffon cake from Anncoo's Hobby and Tested & Tasted blogs so I didn't hesitate and give it a try.
However I added in extra 10g of cake flour as I realized that the pandan egg yolk batter is too watery than the usual egg yolk batter. I was worried that the chiffon cake can't rise evenly which will cause a lay of damp ring.
The chiffon cake turn out very well, soft like what others had commented. :)
WOW! Your pandan chiffon is so nicely baked. How I wish to have a slice for my breakfast now ;)
ReplyDeletethe cake looks soft and fluffy :)
ReplyDeleteYour chiffon is always perfect, soft, moist & no crack :) BTW, did you double the recipe, it seems that your chiffon looks BIG.
ReplyDeleteExactly what a chiffon should look like - soft and fluffy!
ReplyDeleteYour pandan cake is so well baked. The texture looks very good!
ReplyDeleteHi Anncoo, Jess@Bakericious, Busygran, Happy Homebaker,
ReplyDeleteThanks for your compliment. :)
This chiffon cake is indeed very soft, fluffy and slightly moist. A perfect slice for anytime of the day. You will definitely ask for more. Yummy....:P
Hi DG,
ReplyDeleteThanks for your nice words. :)
I didn't double the recipe, I used a 20cm tube pan instead.
This is what I call a "perfect chiffon"!
ReplyDeleteHi Angie's Recipe,
ReplyDeleteThanks for your compliment. :)