As this is a fail-proof chiffoncake recipe with higher flour-over-liquid ratio, I hope that you are not expecting this recipe to yield a silky soft cake like the most ideal pandanchiffoncake that I have baked previously
ChiffonCake is by far my favourite cake of all, and PandanChiffon is my all time favourite. Loved the soft, velvety texture as well as the sweet fragrance of the pandan and coconut milk emanating from the freshly baked cake
This cake was a highlight. Run a knife around edge and center to release cake. (This recipe took 2 oranges for the actual cake, but you'll need another orange for the Candied Orange Peel recipe below. Pour batter into a 10-inch angel-food cake pan with a removable bottom. ) Bake until a toothpick inserted near center of cake comes out clean, 55 to 60 minutes
Having never made a chiffoncake this was a new challenge and one I gladly accepted. She had watched it while waiting for a plane to come home and she shed a tear because of how special this video was and that memories, great memories are made with recipes and times such as coming home at lunch time from kindy and being sat on the kitchen bench to have a slice of "yellow cake"
And that's how it happened, fine, splendid and showcased in my first ever chiffoncake- that of the supersoft genre of bake confections, carrying a lofty track record and possessing legions of flavoring potential