Made my first Pandan Cake today! The texture was really good, it's actually a flavoured Chiffon Cake. I really like the smell of pandan and I've wanted to make this for a long time but never went to the Thai shop to get some pandan leaves. Finally, today I did!! However my cake didn't work out really nicely because the recipe I used never indicate what cake pan size to use. I've used one that is too small, the cake didn't have enough space to climb up so it didn't rise nicely. I'll definitely make it again as it taste really nice and I still have some pandan juice left.
Other than Pandan cake, I've also made Tomato and Oregano bread. The original recipe I learnt from Joanne was made with Basil but I can't basil anywhere near my place so I substitue basil with oregano and it tasted as good! I've also added some diced mozzarella. Mmmm taste GOOD~!
Dinner was Chicken Noodle, this is especially made for Kenny, he really likes it~! however, the soup was overloaded with chunks of ingredients 
too greedy.
I had so much fun making food today, hm...~ Pictures uploaded already.
Pandan Chiffon Cake
Ingredients:
| Egg Yolks | 3 |
| Sugar | 60g |
| Vegetable Oil | 25g |
| Pandan Juice | 60g |
| Pandan Essence | A few drops |
| Cake Flour | 100g |
| Baking Powder | 1 teaspoon |
| Egg Whites | 3 |
| Sugar | 25g |
| Cream of Tartar | 1/4 tsp |
Method:
1. Beat egg yolks and sugar until light and fluffy.
2. Beat in oil, pandan juice and essence.
3. Sift in flour and baking powder, and fold.
4. In another bowl, beat egg white until foamy, add in sugar and cream of tartar. Beat until firm.
5. Slowly fold the egg white to the egg yolk batter.
6. Pour into a 7” pan and bake at 180 degree Celsius for 40-50 minutes.
7. Remove from pan and cool on rack.
