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Pandan Chiffon Cake

4.3

(6)

Pandan flavored chiffon cake being served on plates with whipped cream honey and raspberry jam.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

From the late 1930s to early 1940s, my grandmother learned culinary secrets from restaurants in Vietnam. She passed down only one written recipe, a lemon chiffon cake that I always turn to and treasure. I use about half of the ingredients she used in her recipe, and instead of lemon, this regal cloud of a cake is pandan-flavored.

Cook's note:

Enjoy a slice with hot tea. While this cake is lovely on its own, feel free to serve it with a jam of your choice, honey, or whipped cream.

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