| Posted By |
Discussion Topic: Help! What went wrong with my pandan chiffon cake??
-- page:
1
2
|
|
 krogerbest |
06-08-2021 @ 8:10 AM
|
Member
Posts: 434
Joined: Sep. 20
more info
|
Sorry, this message can not be displayed at this time.
It has not been approved by an administrator or moderator.
|
| teohle |
09-22-2009 @ 2:38 AM
|
Member
Posts: 1
Joined: Sep. 09
more info
|
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
|
| forestpixi |
08-23-2005 @ 11:52 PM
|
Member
Posts: 5
Joined: Aug. 05
more info
|
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
|
| diana |
08-23-2005 @ 2:12 PM
|
Administrator
Posts: 371
Joined: May. 99
more info
|
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
|
| forestpixi |
08-23-2005 @ 1:49 PM
|
Member
Posts: 5
Joined: Aug. 05
more info
|
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
|
| diana |
08-23-2005 @ 9:22 AM
|
Administrator
Posts: 371
Joined: May. 99
more info
|
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
|
| forestpixi |
08-23-2005 @ 6:45 AM
|
Member
Posts: 5
Joined: Aug. 05
more info
|
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
|
| diana |
08-22-2005 @ 4:28 PM
|
Administrator
Posts: 371
Joined: May. 99
more info
|
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
|
| forestpixi |
08-22-2005 @ 1:49 PM
|
Member
Posts: 5
Joined: Aug. 05
more info
|
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
|
| diana |
08-22-2005 @ 12:21 PM
|
Administrator
Posts: 371
Joined: May. 99
more info
|
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
|
