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Discussion Topic: Pandan Cake
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 joannelsl |
06-01-2003 @ 10:48 PM
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Posts: 42
Joined: May. 03
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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
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| ummiyabbyy |
06-01-2003 @ 11:38 PM
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Thanks Jo, i will try it out and inform you of the outcome.
Cheers
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| Dolphin |
06-03-2003 @ 9:19 PM
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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.
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| joannelsl |
06-03-2003 @ 9:47 PM
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Posts: 42
Joined: May. 03
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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
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| Dolphin |
06-04-2003 @ 10:33 PM
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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. 
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| joannelsl |
06-04-2003 @ 10:45 PM
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Posts: 42
Joined: May. 03
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Hi Dolphin,
Thank you for leaving message in my Guestbook. Do go there often. I was having problem accessing my own Discussion Forum. Did you encounter this problem?
Hope you will have a successful chiffon cake soon.
Jo
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| Dolphin |
06-09-2003 @ 3:05 AM
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Hi Jo,
I've problem accessing your Discussion forum I and an error msg saying I'm not authorised to access for Discussion forum II.
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| joannelsl |
06-09-2003 @ 3:47 AM
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Posts: 42
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Dolphin,
You should be able to access Discussion Forum II. Try again and if you still could not access it, could you please let me know. I have to do something about it then, cos I could access it. Thank you.
Jo
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| zenyrizzataraka |
06-11-2003 @ 9:29 PM
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Posts: 17
Joined: Jun. 03
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Dear Diana,Chef Clarence, Joanels and all!
I tried your pandan cake recipe last night and it turned out alright, very delicious, but the thing is that the outside of the cake is not as smooth as showwn in your photo. Crumbs all over the cake which makes the cake look unneat. What do you think went wrong ? I left the cake inverted on a bottle neck the whole night..prob 12 hours, but still the outcome is as mentioned. Any tips?
Thank you.
Zeny
Zeny Sta Teresa
Sales & Export Section
Intraca Tarakan
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| joannelsl |
06-11-2003 @ 11:55 PM
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Posts: 42
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Hi Zeny,
Did you take a photo of the cake? I could not imagine how it looks like. Did you mean that the thin and smooth skin chiffon cake is suppose to have is now crumbly?
Jo
http://jodelibakery.netfirms.com/
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