What makes chiffon cakes different from regular cakes? The decadence and the light and airy texture. The secret behind the same is the light meringue that goes into the batter. Early recipes of the chiffon cake date back to the 1920s. It is believed to be invented by an insurance agent called Harry Baker in the year 1927. This pandan chiffon cake is all things aromatic and delicious. Filled with the goodness of pandan leaves, the cake is light, airy, fluffy and a decadent treat to be relished.
A soft, fluffy, moist fragrant cake prepared from coconut milk, cake flour, egg yolk, egg whites and pandan leaves. Pandan cake is a light, fluffy, green-coloured sponge cake flavoured with the juices of Pandanus Amaryllifolius leaves. It is also known as pandan chiffon. It is similar to the buko pandan cake of the Philippines but differs in that it does not use coconut.
