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Dolphin 06-04-2003 @ 10:33 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Jo,

Thank you so much for the reply.

Actually I've only 1 mixer bowl. The other bowl I'm using is just a normal bowl. Yes, I will try your method the next time.

I've also visited your website. Have already signed your guestbook. Smile

joannelsl 06-03-2003 @ 9:47 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Dolphin,
   Thank you for the question.
   Dolphin, I am afraid you have done the other way round. When making chiffon cake, you are supposed to beat the egg yolks batter first before whipping the egg whites. The reason being, air bubbles whipped into the egg whites are very important in creating the spongy texture in the cake. Unfortunately, the air bubbles will be depleted if you leave the egg whites too long before going into the oven.
   I always whisk my egg yolk batter in a mixing bowl with a hand whisk, and then use another clean (non greasy at all) and dry mixing bowl to whip the egg whites until stiif peaks form. Then, add about 1/3 of the egg whites into the egg yolks, fold gently to incorporate well, and then pour this yolk-white mixture into the remaining 2/3 egg whites. Fold well.
    You can opt to pour all egg whites into the egg yolks at one time but I always like to pour 1/3 of the egg whites first as this will make the folding easier and will prevent myself from over-folding the batter, which may result in the breaking the air bubbles.
    Since you are using two whisks and two mixing bowls, this saves you from cleaning the mixing bowl before using it to whip the egg whites. This will save the preparation time.
    I hope this helps. Happy baking!

Sincerely, Jo

Dolphin 06-03-2003 @ 9:19 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi joannelsl,
I've posted a question to Julia earlier but no reply from her. Can you help me please?
I would like to check if my step is correct. I'm using an electric mixer. After beating the egg white, I transfer the egg white from the mixer bowl to another bowl, wash the electric mixer bowl, then beat egg yolk. Thereafter I do the folding process. Is the steps same as yrs? My concern is actually whether I need to wash the mixer bowl, dry it and do the egg yolk beating.

ummiyabbyy 06-01-2003 @ 11:38 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Thanks Jo, i will try it out and inform you of the outcome.

Cheers

joannelsl 06-01-2003 @ 10:48 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Ummi,
    The chiffon cake should not be wet. It should be spongy and not soggy. Uncooked part often occurs in the middle of the cake.
    Hope you will be successful this time.


Jo

ummiyabbyy 06-01-2003 @ 10:11 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Jo,
You are right the cake shrunk while its in the oven. Frown
The cake appears wet but i think its cook.

Im gonna try to do it today.  Hopefully its successful. Playful

Cheers

joannelsl 05-30-2003 @ 9:32 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Ummi,
   This is Jo. Did your pandan cake shrank after you have taken it out from oven, or it shrank in the oven some time after you started baking?
    One of the common reasons is too much folding of egg whites. You might have broken the important air bubbles which should be strong enough to hold the cake while the cake was rising.
    Also, the middle part of your cake might be uncooked if your cake sank after you have taken it out form the oven. Appreciate it if you could let me know when it started sinking. Did you find uncooked parts in your cake?
    Also avoid opening the door of your oven while the cake has still not set yet. I did encounter sinking of my chiffon cake when I did so.

Jo

ummiyabbyy 05-29-2003 @ 1:35 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Im Ummi from Singapore.  I just tried baking the Pandan Cake yesterday.  It tasted like a pandan cake but it doesnt look like one... Confused while in the oven it looked so fine and and it raised high.  After half and hour it appears to be sinking and when i left it to cool, it shrank.  What are the possible reasons??  I suspect i broke the air bubbles while folding in??  Can it be??

Cheers

diana 05-19-2003 @ 7:06 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Jo,

This is Diana from this website. Of course it is fine to introduce your website. It is a pleasure to have you share your own site.

May I ask you a question? Do you have a recipe for Pandan Waffles. I have had a couple of requests for it, but I don't have a recipe.

By the way, your Pandan Layer Cake on  your website looks delicious.

Thank you for your input in this Discussion Forum.

Sincerely, Diana
Diana's Desserts
Email: diana@dianasdesserts.com

joannelsl 05-19-2003 @ 2:19 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hello everybody,
   I am Jo from Malayisa. Glad to find this site of Chef Diana. Glad to see that everybody is so active discussing Pandan Chiffon Cake. I tried on Pandan Kaya Layer Cake before and have written down on my own website. Would like to share with everyone who likes this cake. This is one of the faviourite cakes of Malaysians. I hope everybody will like it.
    My website: http://jodelibakery.netfirms.com/  and then go to Pandan Kaya Layer Cake in the table of updates.
    Diana, are visitors allowed to introduce other website in this Forum?
     Thank you.




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