Ok, I think that I’ve done my last basic cake experimentation. My oven is asking me to make something else. Enjoy! I adapted this recipe from Lily’s recipe for Pandan Chiffon Cake. But since I don’t have pandan juice readily available in my pantry, I went with the ever so trendy matcha.
Taste: Today, I made a luxurious tasting coconut milk chiffon cake. The matcha provides antioxidants and a nice light taste. The coconut taste is barely noticeable. If you had not been told that there was coconut in it, you would not detect it. But it adds to the moisture of this cake.
Texture: Very soft and even moister than the Chinese sponge cake! Continue reading