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Friday, 25 May 2012

Coco-Pandan Chiffon Cake

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:
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!


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