Scored some pandan paste last week so decided to try to recreate one of my favourite childhood cakes: pandan chiffon cake. Most chiffon cake recipes seemed to require cream of tartar, lots of egg yolks and a bundt pan. Not possessing any of these I decided on a pound cake instead. This turned out great: a bit greener than expected but good pandan flavor, rich but not dense.
Recipe: Pound cake by Michael Ruhlmann on The Recipe Circus
Substitutions: omitted juice and zest, added pandan paste, reduced sugar
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