'Yellow roses' Pandan Kaya Chiffon Cake (cooked dough method)

Someone tried my pandan kaya cake earlier this year and wanted it again so I made it with a simple design :).

Chiffon big rose with lil' rose buds!

Although I prefer non-cooked dough method of making chiffon (more bouncy), I thought it would be nice to make the same cake that the requester fell in love with. Cooked dough chiffon cakes are less bendy but they are really soft. The butter used in the recipe also adds some richness and fragrance to the pandan cake.

The recipe for cooked dough pandan chiffon cake and the pandan kaya fudge is the same as my previous bakes so I won't type it out here. I prepared 3/4 of the portion of pandan kaya fudge as mentioned to avoid wastage for this 10" square cake with 2 layers of pandan cake and 2 layers of fudge. Each layer of pandan cake uses the 2 egg yolk recipe in the link above.

As I am really busy with quite a few major bakes, I could only manage a simple design for this cake. The roses were made with leftover layer cakes from my Dino strawberries and cream chiffon bake. (Don't worry, I baked this pandan kaya cake around the time of my Dino bake but only decided to post this now. I won't use ancient cakes :p.) I used a round cutter to cut out semi-circles and rolled the overlapping semi-circles to make the big rose. Melted marshmellow with a bit of water was used as glue. You can check out another chiffon bake of mine for a picture tutorial of how to make the rose.

I apologise for the lack of photos as this was a bake a squeezed into my busy schedule.

Glad that the cake was well received and not too sweet!

With love,
Phay Shing