Monday, December 26, 2016

Pandan Chiffon Cake

I baked this for my daughter,  adopted the recipe from Jennie Tay but used a tube pan and bake at 165*C for 35 mins instead. It looks drier as I didn't use bain marie method.  


Also, I think my pandan juice is too thick as I can feel bitter after taste.  I need to remember to dilute with slighter more water and add a bit of vanilla paste next time.

 The result is not to my expectation due to my oversight but still eatable. 

Please follow this link for Jeannie's recipe.

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