Pandan chiffon cake - an ode to my childhood

Having spent my pre-teen years in Singapore, I consider myself blessed to have had the opportunity to devour many of the world's most unique dishes she has to offer. As is the way with many things in life, it was only after leaving her that I have come to appreciate her exotic cuisine and understand her moniker "a food paradise". While a handful of restaurants serving Malaysian/Singaporean dishes do exist in Toronto, and although most are excellent, they do not always do her dishes full justice. 



Two key players that dictate the flavourings of many Singaporean dishes, whether sweet or savoury, are coconut milk and pandan (screwpine) leaf extract. One of my fondest memories from my childhood is walking back home from kindergarten with my mum, munching happily away on a slice of pandan chiffon cake - a wonderfully spongy, feathery light cake made using both these ingredients. Thus, as a salutation to the nation where my taste buds bloomed, my very first post will be that of the pandan chiffon cake. The recipe I've used is from Samantha's blog, but I'm including it here with very minor modifications:





Ingredients & Methods: