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Discussion Topic: Cream of Tartar In Denamrk for Pandan Cake
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 Milton |
05-15-2024 @ 5:30 AM
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| Milton |
05-08-2024 @ 1:23 PM
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| Milton |
05-08-2024 @ 1:22 PM
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| annakena |
05-07-2024 @ 8:09 PM
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| annachurch |
07-27-2023 @ 2:50 AM
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| montyt |
07-06-2023 @ 7:18 AM
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| montyt |
07-05-2023 @ 4:44 AM
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| drewbinsky |
05-18-2023 @ 2:29 AM
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| diana |
02-05-2003 @ 6:40 PM
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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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| diana |
02-05-2003 @ 8:17 AM
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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
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