Recently, my colleague, Sally, asked if I would try to make a pandan chiffon cake. Sally is originally from Singapore, where pandan chiffon cake is a popular treat. She even recommended a recipe, being this one.
I decided to take up the challenge, and this post documents the results. I didn't use pandan leaves - I just used pandan essence and green colouring. I overbaked it a little (the 55 minutes in the recipe ended up being too long), but otherwise, I was happy with it.
I asked my colleague, Swee, what she thought of it, as she is familiar with pandan chiffon cake. She said the flavour was good, but it was a little denser than it should have been. That's an OK assessment from my perspective, given that I have never previously eaten pandan chiffon cake, so I have nothing to compare it to. I used a bundt tin rather than a ring mould to bake the cake as I wasn't going to buy a special tin for this trial.
I quite liked the flavour of this cake, which was more interesting than an angel food cake from my perspective. If I have a lot of eggs (it uses 9 eggs) and someone asks me, I might make pandan chiffon cake again.