Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour ...

The chiffon batter used in both these recipes produces a nice, springy crumb. Drench layers of it in coconut milk and spread with billows of cream-cheese whip and cranberry compote to make a ...

Add Yahoo as a preferred source to see more of our stories on Google. Martha Stewart From towering confections layered with coconut filling and finished with billowy frosting to sheet cakes to feed a ...

Steps: Heat the oven to 325 degrees. Make the pandan juice: Combine the chopped leaves with the water in a blender and puree. Strain the juice into a bowl. You should have almost one-half cup. Measure ...

Pandan chiffon with coconut is a popular flavor mix also common in Southeast Asian cuisine, with a fragrant earthy nuttiness that makes for natural complement. (Glenn Koenig/Los Angeles Times/MCT) ...

This cake uses less than half the sugar of a traditional angel food cake and is moist and, thanks to a generous seven eggs, decadent to boot. The cake can be stored in an airtight container at room ...