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diana 01-26-2003 @ 1:05 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Yvonne,

A Danish friend of mine told me you can find cream of tartar (called Vinsten-Pulver in Danish) at the Apotek (pharmacy) or Health Food store (helse store) in Denmark.

As I said, it's called Vinsten-Pulver.

Please let me know if you find it there, okay.

Sincerely, Diana
Diana's Desserts



yvonne_brandt 01-27-2003 @ 4:23 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Diana,
thanks for the name of it in Danish.  I just came to know the name in German too, it's call Wienstein and my mother in law is going to search for it in a health food store this week.  I will try your receipe after getting Cream of Tartar and will let you know the outcome asap.
once again, mange tak.  


diana 01-27-2003 @ 11:57 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Yvonne,

I'm glad you might be able to get the Cream of Tartar to use for making your Pandan Cake. Is this cake for Chinese New Year, or just because you want to have it again, since being in Denmark where they don't make that kind of cake.

I will look forward to hearing back from you after you make it.

As they say in Denmark when someones says mange tak:
I respond back to you,
Det Var Sa Lit, (it was so little).

Til Lykke (good luck!!)
Diana



yvonne_brandt 02-05-2003 @ 3:41 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Diana

I tried out the pandan cake yesterday using your receipe.  I forgot that Europe are using Celsius and I didn't know that you have a conversion table on your site.  So, I put the temperature to 160 and baked it for 1 hour.  I left it to cool but it was still wet when I tried to remove it.  I put the cake in and baked it for another 15 mins.  I tried to remove the cake again after it was cold but certain parts of the cake were still wet.  Could it be the problem with my oven? The cake is definitely much better than those I had tried previously.  Cream of tartar really did wonders to the cake.  The taste is good, if only the cake was baked thorougly.  The only thing I didn't follow in your recipe, is that I used vinduer olie and that's graph oil as I don't have vegetable oil.  The cake was sticked onto my tube pan too.  Can I use a normal flat baking tray (about 4-5 cm high) to make the pandan cake? My tube pan doesn't have a flat bottom but rather with those patterns that people used for marble cake.  Could that be one of the reasons too? I can't find those flat bottom tube pans here.  I have to try it again tomorrow evening and I will put it longer in the oven.  

I am not having this cake for Chinese New Year.  Everybody here can bake cakes and I just want them to have a taste of the Singapore cake.  I got married on Chinese New Year and intend to bake this cake to others whom I couldn't invite to my wedding.  My class will be holding a breakfast party this Friday and I really want to make this cake for the day.  

Please help.   Question

diana 02-05-2003 @ 8:17 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Dear Yvonne,

Sorry the Pandan cake didn't come out the way it should.

First of all, can you get corn oil there? I think it would be called something like maze oil. This would also be good to use instead of vegetable oil. But it seems like when I lived in Denmark, I could get vegetable oil at the market.

Secondly, you don't have to use the tube pan (or otherwise known as an Angel Food Cake Pan, or Chiffon Pan. It really shouldn't matter, but see if they sell Angel or Chiffon pans there. The pan bottom does not have to be flat, but it helps.

The temperature your cake should bake at in Celcius is 180 C, and make sure you do not grease the pan.

Here are some other tips:

The important thing to remember in baking chiffon cakes (in this case, a Pandan Cake) is not to grease the pan and to bake the cake at 180 C (350 F) for 45 minutes to 1 hour. The cake will be done in 25 minutes but baking it longer will allow the crust to be formed at the side of the pan. To make the chiffon fluffy, you should beat the egg whites and sugar until stiff, only then do you add other ingredients.

Basically it sounds like you baked the cake at too low a temperature, and for not long enough.

I hope this information helps. Please let me know, okay.

Glad you were able to get the cream of tartar. It definetly helps to make this cake the right way.

Sincerely, Diana

diana 02-05-2003 @ 6:40 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Yvonne,

My husband tells me the vegetable oil in Denmark is called Salat olie, and corn oil is called Maze olie.

Hope this helps.

Sincerely, Diana




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