| CrazyC | -- 04-27-2005 @ 2:52 PM |
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Hi! This is my first post! I tried Diana's recipe for Pandan cake. I used cake flour, and pandan extract (did not get the paste yet). So I baked it, and it looked great when it came out. But when it cooled, I noticed a puddle of sticky liquid on the counter. Then I tried to remove it from the pan, and the bottom was still wet, and it looked like the Chinese steamed rice cakes, with the large chewy bubble texture?? So I cut off the top, and ate that... =) Any ideas on what I did wrong??
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| broiche | -- 05-09-2005 @ 10:51 PM |
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Not sure if you are refering to the pandan chiffon cake method but if you are, you might want to see if you have used too much liquid in the mixture. Good luck.
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| SanLim | -- 10-02-2005 @ 8:17 AM |
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Hi Crazy C, I face the same problem like you did. But with the help from my friend, I try out this recipe below given to me. Pandan Chiffon Cake 140g flour 180g sugar 120g coconut juice 60g corn oil 1 tsp pandan leaves (juice extract) 8 egg white 6 egg yolk 1/2 tsp cream of tartar 1 tsp baking powder (if plain flour is used) Method: 1. Beat egg yolk and half of sugar. Then add coconut milk, pandan juice and corn oil.Pour the sieve flour and mix well. 2.Beat egg white and half of sugar and cream of tartar in another bowl till stiff. 3. Slowly pour (1) into (2)and fold well. Do not Beat. 4. Bake for 45 mins ,temperature 160C. Enjoy Baking!
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