We were happy with the ube, pandan and coconut combination of flavors in this chiffon cake. However, I was a little disappointed that it didn't rise taller and wasn't as light and fluffy. I ran into a problem with the cake batter. As soon as I started mixing it, I immediately noticed that it had a much thicker consistency. It was supposed to flow like pancake batter. I tried to add more liquid but I guess the harm has been done. It has been awhile since I baked a chiffon cake so I completely forgot to sift the cake flour before measuring resulting in a heavier batter. In baking, one single missed step can be disastrous. Everything has to be precise.
Glossy and fluffy white mountain frosting worked very well for this cake. The pastel sprinkles made it look more festive and reminded me of Easter. I'm glad I had a chance to make marble chiffon cake again. I look forward to many more combinations to try.
Enjoy the blessings of EASTER!
For the recipe...