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diana 01-23-2003 @ 1:44 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Yvonne,

Welcome to Diana's Desserts website and to the Discussion Forum.

Actually, I used to live in Denmark for a couple of years, so I know the problem of not being able to get cream of tartar there. You might try the American store or the British store. I think both stores are near the walking street in Copenhagen.

You really do need Cream of Tartar for the Pandan Cake recipe, or when you need to stabilize egg whites. There really isn't a real good substitution for cream of tartar, but you might want to try this as a possible substitution:

Cream of Tartar Substitution:
3 teaspoons of lemon juice, or 3 teaspoons of white vinegar equals 1 teaspoon of cream of tartar.

I think using the lemon juice is better than using the vinegar, as the vinegar leaves an unfavorable flavor to the egg white mixture when used in baking sweets.

Also, here is the definition of Cream of Tartar:

Cream of Tartar:
A fine white powder derived from a crystalline acid deposited on the inside of wine barrels. Cream of tartar is added to candy and frosting mixtures for a creamier consistency, and to egg whites before beating to improve stability and volume. It's also used as the acid ingredient in some baking powders.  

Source: THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Please let me know how the Pandan Cake turns out.

Sincerely, Diana
Diana's Desserts


diana 01-26-2003 @ 1:00 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Yvonne,

I just chatted with a friend in Denmark, and he says you can get Cream of Tartar under the name Vinsten-Pulver at the Apotek or at a Health Food Store (helse store) in Denmark.

Remember to ask them for Vinsten-Pulver.

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

Sincerely, Diana
Diana's Desserts

JULIALIM 02-18-2003 @ 6:27 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Diana,
At last, the 15 days of Chinese New Year over.  We have 3 days holidays but we were busy in dining with friends and celebrate the season throughout.  

I have tried Diana's recipe Pandan Chiffon Cake.  8 eggs for 9 inch tube pan is too much.  5-6 eggs just nice (must reduce other ingredients to proportion with eggs).  I have tried 8 eggs on 9 inch pan, my cake reach the very top of the pan. Difficult to invert the pan to cool.  I have added coconut milk and fresh pandan leave juice, wooooo....FANTASTIC !!

Maybe, Yvonne wants to try the way I did it.  
I beat the egg white with half the recipe sugar and cream of tartar, till peak.
Beat egg yolk with balance sugar, pandan extract (I used 8 pandan leaves cut to smaller piece, add ~50ml [3table spoons] water, put to blender to blend & squeeze juice.) Add 100ml[half cup] coconut milk (can use water to replace if don't refer).  Beat at high speed till double the volume.
Mix egg white and egg yolk mixture with spatula.
Fold in flour and then oil.  You can use hand but must mix lightly.  Bake as per instruction.  When done, must OVERTURN THE TUBE PAN TO COOL CAKE.  The overturn is to avoid the cake crush on itself, and become flatten.

Any comment? I am learning to bake via your web, just drop in your words.

Regards, Julia

Julia Lim

Dolphin 02-19-2003 @ 2:14 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi JULIALIM,

I would like to give the pandan cake recipe a try. Can I check with you, is your cake the very spongy type? I've tried to make pandan cake once, the cake is not spongy after the cake cools down.

Thanks Smile

JULIALIM 02-19-2003 @ 8:45 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Dolphin,
Yes, it is spongy even after cool. I think Chiffon cake really depend on the whipping of egg white.  Must be PEAK.  2nd, must overturn cake for complete cool. Diana's recipe, GREAT! Very details.  I read many pandan cake recipe, just brief explanation. Since you are in Singapore (just like me), get hold of the pandan leave and blend the juice. You will never regret the extra work.  I make one yesterday nite, and all gone into our stomach by the next morning.  My kids cannot resist the pandan fragant.  Enjoy it.  

Thank you to Diana for her recipe. I luv you.

p.s.  Oh!  remember to SAW yr cake and not CUT the cake.

Regards,  Julia  

Julia Lim

Dolphin 02-19-2003 @ 9:44 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Julia,

Thanks for the reply. I will definitely try out one of these days. Will let you know then.

As you've mentioned that the first time you have used 8 eggs which are too much. I noticed that in the recipe, 1 egg white is needed on top of the 8 eggs separated. If I use 5 eggs, does that mean that I've to use an additional egg to get the egg white?

Thank you
Dolphin

JULIALIM 02-26-2003 @ 5:46 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Yes, I did use the additional egg white plus 5 whole eggs.

Good luck,  Julia

Julia Lim

Dolphin 03-02-2003 @ 9:58 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Julia,

I did the pandan chiffon cake yesterday. The cake is soft and spongy this time, however a bit wet inside. Is it because I did not bake long enough?

Even though it's not perfect, I'm happy with the result. Thanks so much.

Just a note, I used 5 eggs and an additional egg white. I'm using a 8-inch tube pan. Still the mixture is too much to hold in the 8-inch tube pan. In the end, I baked 2 instead.



JULIALIM 03-03-2003 @ 10:18 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Mmnnn....Not so sure why wet.  I had this problem once and afterwhich, NO.  Diana or someone can help?  My 5 whole egg plus 1 egg white landed nicely in my 8" tube pan.

Regards,  Julia

Julia Lim

Dolphin 03-04-2003 @ 7:50 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Julia,

just want to check if my step is correct, do you transfer the egg white from the electric mixer bowl to another bowl, wash the electric mixer bowl, then beat egg yolk using the same electric mixer bowl?

thanks.




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