The vibrant green of this oh-so-good viral chiffon cake from a bakery in NYC draws you in, but it's the craftsmanship and delicious light taste that amazes.

Heralded as “the first new cake in 100 years” when it was introduced, the chiffon cake -- one of the darlings of midcentury cuisine -- became famous for its wonderfully light and airy texture, ...

Anastasia Liew at one of Bengawan Solo’s stores in Singapore Changi Airport. - Justin Robertson/CNN A fluorescent green cake has become a daily staple in Singapore. Locals grab a slice of the ...

MANILA, Philippines — What's not to love about chiffon cakes? They're light, airy, and fluffy, yet so satisfying for the tummy. Cake lovers might enjoy this Pandan Chiffon Cake recipe which Chef ...

After living in Southeast Asia for nearly seven years, I go by the golden rule: If you see pandan on a menu, order it. A centuries-old culinary staple in Asia, pandan is a tropical shrub whose leaves ...

Properties: Thaw and rinse frozen leaves before use; refreeze. Refrigerate fresh leaves for a week, then freeze. Or, use bottled pandan essence. Uses: Flavoring for sweet and savory dishes. Flavors: ...

A fluorescent green cake has become a daily staple in Singapore. Locals grab a slice of the ring-shaped pandan chiffon cake on their way to work or pick up an entire one for friends’ birthday ...

Chiffon cake — that darling of midcentury American cuisine — is a lighter-than-air confection. Made with egg whites and vegetable oil, it has a feathery crumb and a delicate flavor. That makes it ...