![]() ![]() The pandan flavor is really light in this cake for those who don’t love pandan or find too much of it to be overwhelming. I especially liked the pandan version because the cake was a pretty light green. I’m not crazy about the look of the chiffon cake, but I love the taste. You aren’t supposed to grease the pan, so the top of my cake kind of stuck to the pan. Since I don’t have a chicken farm, I rarely have that many eggs just sitting around.Ĭhiffon cakes are supposed to be made in a tube pan, the same pan used to make angel food cakes. I’ve seen recipes for pandan chiffon for a long while now, but I’ve never bothered to try because 1) I thought I hated chiffon cakes and 2) all the recipes required a lot of eggs. I’ve heard of a lot of disasters when it comes to making chiffon cakes, so I’m relieved I got it right on my first try, even though I did make one major error, which might be why the cake didn’t rise perfectly. ![]() I’m amazed I was able to make such a yummy tasting cake, and it wasn’t too hard to make. This chiffon cake tastes just like the ones I buy at the Chinese bakeries. I love chinese sponge cakes and chinese birthday cakes. I love all sorts of cakes and desserts, but I especially like Chinese-style cakes that are found at Chinese bakeries, as I grew up on those cake. I’ve obviously been missing out because I absolutely adore this cake. Every time I see one, I think “Oh it looks so light and airy. It’s made with pandan which gives the cake flavor and a beautiful color.Īt some point in my life I must have eaten a really dry and bad tasting chiffon cake because all this time I’ve thought that I hate chiffon cakes. This pandan chiffon cake tastes like the ones made at Chinese bakeries.
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