| rachvt | -- 07-31-2005 @ 7:32 AM |
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I tried making Diana's pandan chiffon cake recipe. I used a 9" savarin/garland ring mould for the cake. After 30 minutes of baking time, the cake had risen WAY OVER the top rim of the mould, and the top of the cake had turned quite brown and started to crack up. Was it supposed to be like that?? I really don't know why it wasn't nice and flat on the top! I was really worried that the cake was starting to burn so I took the cake out 10 minutes earlier than the stated 45 minutes in your recipe. The cake had risen up to more than 1/3 of the cake mould's height by then, and the top had cracked up in several places and turned crisp and brown. I turned the cake mould over on a wire rack to cool. 40 minutes later, the cake had "deflated" to the right height - the height of the cake mould. I then tried to remove the cake from the mould with a palette knife. But the cake was so stuck in the mould (I think because the recipe called for an ungreased cake mould!) that half of the cake broke off. FYI I was using silver anodised bakeware. What's worse, only the outer rims of the cake were properly cooked. The inner center of the cake remained rather moist and somewhat raw. I mean, the cooked outer rims of the cake looked perfect, like what a sponge cake should look. But the inner center resembled a sea sponge - it was quite moist, and full of large "pockmark" holes. What do you think went wrong? Did I do something wrong along the way? And would any of you suggest I prepare the cake mould by covering it with a layer of baking paper so that the cake wouldn't stick to the mould? Would it affect the quality of the sponge cake? I mean, I know that sometimes its not advisable to grease a sponge cake tin because the grease can affect the "sponginess" of the finished cake. Thanks for reading this. I'd really appreciate your input! BTW my family still ate the cake anyway. Even though it seemed semi-raw (more moist than it should be...), it still tasted so soft and delicious.. didn't cause any stomach pains either... fortunately. The flavour was wonderful too.
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| diana | -- 07-31-2005 @ 8:41 AM |
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Hi rachvt, First of all, you must use a 9 or 10-inch ANGEL FOOD CAKE pan, or sometimes it is called a TUBE pan. It has a tube shaped hole in the middle of it. The kind of pan like the cake is shaped in the photo with the recipe on my website. A savarin/garland mold would not work out well, as you've found out. It obviously is not high enough, that' why the cake had risen over the top rim of the mold. No, it is not supposed to be like that. It SHOULD be FLAT on the top. The recipe was made for a angel food or tube style cake pan, so please use this type of pan when making it the next time, ok. Also, you must let the cake cool completely upside down. It must be cool enough so it should come out without tearing or breaking. By the way, the pan that you use can be either a shiny aluminum tin, or a non-stick pan. Non-stick will make it easier for you to remove the cake from the pan. You definitely should NOT grease the pan, but can use baking paper (parchment paper) to line the bottom of the pan with if you need to, otherwise I suggest following the recipe completely and don't make any changes. It shoud turn out well if you do that. Please let me know what happened. Sincerely, Diana Diana's Desserts
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| forestpixi | -- 08-22-2005 @ 8:56 AM |
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I had tried the chiffon cake recipe. I have a few problems. 1)The middle part of the cake of always wet, uncook and taste bitter. I suspected that I made a mistake when I pour in the egg yolk batter directly to the mould, follow by egg white batter to mix them. Should I mix them first before pouring into the mould to ensure more even batter? 2)I do not have cream of tartar here sold in France. Therefore I replace Bicarbonate salt to firm the ehh white foam. I wonder is this the reason why it tastes bitter? I have only added 1/4 tsp. Is there any recommendation of the replacement? 3)In the recipe, it says cake flour. Is low protein at type 45 ok? or should I adopt a higher type? Thanks in advance.
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| diana | -- 08-22-2005 @ 12:21 PM |
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Hi forestpixi, First of all, are you baking the cake at 350 degrees F (180 celcius)? That's very important to make sure the cake bakes at the correct temperature for even baking. You MUST mix the egg white mixture into the egg yolk mixture otherwise the cake will not turn out right, which in your case, it didn't. There is no real good substitute for cream of tartar. You may be able to purchase cream of tartar from a pharmacy (chemist). It is the residue from grapes after the grapes are fermented to make wine. I have heard that cream of tartar is sometimes purchased at a pharmacy in european countries. Using bicarbonate of soda (or salt as you say) will definitely give the cake a bitter taste. Do not use this for a substitution for cream of tartar. If you must, beat the egg whites with a small amount of lemon juice or white vinegar. I don't know what 45 low protein cake flour is. But you do want to use a low protein flour for this cake. Here in the United States, cake flour is just called cake flour, or you can use self-raising flour which has salt and baking soda or baking powder already in it. If yo do use self-raising flour, do not use the salt or baking powder (or baking soda) that is called for in the recipe. If you follow the recipe instructions as they are written, your cake should turn out nice. Please let me know what happens. Good luck! Sincerely, Diana Diana's Desserts
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| forestpixi | -- 08-22-2005 @ 1:49 PM |
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Dear Diana, Thank you so much for your prompt reply, really appreciate it a lot. I will aproach the pharmacy and do some research on where to find cream of tartar. Do I need to mix the egg white batter with the egg yolk mixture? I worry if I do that, the egg white foam will decrease? Thanks again Cheers, Pixi
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| diana | -- 08-22-2005 @ 4:28 PM |
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Hi forestpixi, Yes you do have to mix the egg white mixture with the egg yolk mixture. Read the recipe instructions completely, and do what it says and your cake should be fine. Good luck and let me know if you found the cream of tartar. I don't know what it would be called in French. Sincerely, Diana Diana's Desserts
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| forestpixi | -- 08-23-2005 @ 6:45 AM |
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Thank you very much Diana! I had tried the recipe again, and everything works like magic. I replace cream of tartar with lime. I will try with cream of tartar another day when I get them from Pharmacy. I french tertority, it is called Créam de Tartre or Tartre Acide de Potassium or Tartrate Monopotassium or Potatssium bitrate or Potassium Hydrogénotrate. I did some research. I used a 9 inches straight mould, and the surface of the chiffon cake cracked and irregular. Is there any tips to make it nicer? It tastes really great! Makes me miss home... Sincerely, Pixi
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| diana | -- 08-23-2005 @ 9:22 AM |
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Hi forestpixi, Glad it turned out well this time. What is a 9-inch straight mold pan? I use an angel food pan to make the pandan chiffon cake in. I am not familiar with a straight mold pan, maybe it's called something different here in the USA. Where is home? Take care and happy baking. Sincerely, Diana Diana's Desserts
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| forestpixi | -- 08-23-2005 @ 1:49 PM |
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Dear Diana, My mould is a long rectgular mould (24cm long, 9cm wide, and 9cm deep). The chiffon cake tastes wonderful, except the cake raises and the surface break. I would like to have a smooth and non cracked surface. Any advice? I am from South East Asia, Singapore, where Pandan leaf grows. Pandan chiffon cake is used to be my daily afternoon snacks untill I move to France. Thank you so much for your wonderful recipe that save me from being too home sick. Regards, Pixi
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| diana | -- 08-23-2005 @ 2:12 PM |
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Hi forestpixi, You must use an angle food cake pan or a tube style cake pan. It will not turn out right if you make it any other way. A round 23-25 centimeter tube pan is what you need. The kind of pan with the tube in the middle like the picture of the cake on my website. Glad I could offer you this recipe so now you are not as homesick for Singapore. How long have you lived in France? A big change from Singapore, i'll bet? Sincerely, Diana Diana's Desserts
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| forestpixi | -- 08-23-2005 @ 11:52 PM |
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Dear Diana, Thanks for your advices, I will keep in mind. It has been 3 years since I am here in France. The supple of South East Asia ingredients are very limited. Things like pandan paste, pandan extract are not found, or even heard of. Visited 5 pharmacy and non sell cream of tartar, out of 5, 4 have no idea it could be used for cake baking. I guess, my only choice now is to stick to lime juice to replace cream of tartar... Have a good day and thanks again for your wonderful and easy to prepare recipe. Regards, Pixi
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| teohle | -- 09-22-2009 @ 2:38 AM |
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I just made the lemon yoghurt chiffon without a tube pan. but too bad it turns out over baked at the base & shrink at the top even though i have inverted the pan for 30minutes. for the 21cm tube pan, how long shall i bake? with what degree?..please help Lilian
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