Pandan chiffon cake [Helen Goh] from The Kew Gardens Cookbook: A Celebration of Plants in the Kitchen (page 103) by Jenny Linford

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • London_Mummy on March 01, 2026

    I bought pandan leaves when in Chinatown to watch the New Year festivities and decided to try this cake. She is very stern about using only an ungreased non-nonstick chiffon tin but I didn't want to buy one for a one-off recipe so I used my ungreased nonstick bundt tin. I will see tomorrow if it comes out of the tin at all and if it is fluffy or not. PS It came out of the bundt tin whole, is fluffy & smells gorgeous.

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