Most of my friends in the cooking group are baking these & I joined in the fun. Ain't they beautiful ...
This was baked using a different chiffon recipe. It is a keeper recipe! The chiffon is moist & light!
Here is the link to the original recipe:
For the chocolate lace, take a small amount of pandan batter (about 1/2 cup, after you have mixed the yolk & meringue). Mix with 1/2 tbsp of cocoa powder or slightly more if you prefer a darker colour of the chocolate flavour.
Pour 1/2 of the pandan batter into the mould & gently spread the chocolate batter over the pandan. Lastly the remaining pandan batter over the batter.
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| Pandan batter & chocolate batter |
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| Added the remaining Pandan batter |
You can also use a chopsticks to lightly swirl the mixed batter. I did not for this batch.
Have fun!
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