Although I really like chiffon cakes, I’d always been told that it was really difficult to get the right texture. After seeing HL’s beautifully fluffy chiffon cake, I couldn’t help but be inspired to give this pale green cake a shot myself. My mum had recently loaned me her precious collection of cake recipes, complete with neat handwritten notes and instructions on each page. I flipped through the thick binder, hoping that there’d be one for pandan chiffon cake.
As luck would have it, I found not one, but four different recipes and selected the one with the most notes penciled on it. After all, I’d never made a pandan chiffon cake before and would need all the extra help I could get.
My mum’s recipe called for thick coconut milk and pandan “juice”. Although I could probably have used commercially packed coconut milk and pandan essence, I opted to use fresh ingredients instead. This meant extracting coconut milk from freshly grated coconut and extracting the deep green liquid from fresh pandan leaves. Having done neither of these two things before, I was glad that everything went without a glitch. I suspect hanging around the kitchen as a child and watching my mum perform these tasks umpteen times played a big part in my own “success” here.
Other than being a little surprised that the huge cake slid out of the pan so smoothly (albeit without most of its brown “skin”), I was delighted with my first attempt. The cake was pillowy soft, fluffy and wonderfully fragrant. I would love to bake this cake again sometime soon - if only it didn’t contain sinfully rich coconut milk and such a large number of eggs.