|Anne's version: with pandan-coconut cream|
I love chiffon cake as it's light, soft and melt in the mouth easily, especially Pandan flavoured one with young coconut topper:-)) I found this very practical recipe from internet a couple of days ago. Here's the link for Chiffon lovers: http://en.christinesrecipes.com/2011/06/pandan-chiffon-cake.html
|Heavy downpour and a mug of hot coffee |
+ a piece of homey heart-♥- made
Pandan chiffon cake:-)
Note* I am so happy that it turned out pretty well. Thank you Christine!
I set my oven at 160°C with an extra thermometer in the oven for the whole baking process.
I covered the spring form tin with aluminum foil before putting the ready mixture in the oven (and uncover it 5 minutes prior to set time) to prevent the cake surface from turning brown:-)
Enjoy & Have a lovely weekend!