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Discussion Topic: Pandan Cake
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 diana |
05-05-2003 @ 3:13 PM
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Posts: 371
Joined: May. 99
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Hi Juan,
I'm sorry that your 2 attemps at making the Pandan cake didn't turn out well.
Here are some tips:
You asked about "folding":
Folding:
Fold or Folding:
A method of gently mixing ingredients. It is used for delicate or whipped ingredients that cannot withstand stirring or beating such as beaten egg whites or whipped cream without deflating the lighter mixture.
How To Fold:
Use a rubber spatula, spoon, or even your hand to cut down through the mixture, move across the bottom of the bowl, and come back up, folding some of the mixture from the bottom over close to the surface. Turn the bowl often so the ingredients are evenly distributed. Work quickly but lightly, taking care not to deflate the lighter mixture and therefore decrease volume of final product.
Did you seperate the egg yolks from the egg whites? This is absolutely a "must" when making a chiffon cake.
Did you add the Cream of Tartar to the beaten egg whites? You can purchase cream of tartar in pharmacies in Germany. I know this, as a friend of mine used to live there, and that's where they sell it. I don't know what it's called, but you can explain to a chemist or pharmacist that it is the remnants of grapes from winemaking.
Did you bake your cake in a dark or non-stick baking pan? If so, when baking in dark colored pans, you should bake your cakes on a lower temperature such as 180 degrees Celcius instead of 190 C. Also, shorten the baking time if using a dark pan or non-stick pan. Shorten time by approximately 7-10 minutes.
If you don't have an oven thermometer, get one. It's so important to have to check the accuracy of your oven. Your oven may be off, too high or too low.
Did you sift the flour 3 times? Also, very important to do to achieve a fine crumb texture for your chiffon cake.
Please email me when you make the Pandan cake again.
Please try these tips and ideas to help you achieve a better cake and one that doesn't burn. By the way, you can always line your cake pan with parchment paper to prevent if from possibly sticking to the pan.
Juan, where are you from and what brought you to Germany if I may ask?
Sincerely, Diana
Diana's Desserts
Email Address: diana@dianasdesserts.com
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| juan |
05-05-2003 @ 1:43 PM
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Posts: 2
Joined: May. 03
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Hi Diana and all,
i tried the Pandan Chiffon cake receipe twice and they all turn out to be flat and not spongy. What do you think has gone wrong?
Would like to consult you on a few areas:
1/ As instructed, I poured the mixture into an ungreased pan but the cake stick to the pan. Why? Should i greased it?
2/ What do you mean by folding the flour in?
3/ I baked the cake at 190degree celsius for 45 min but the cake turned out to be a bit burnt at the crust and a bit wet on the inside. Any idea what have gone wrong?
Appreciate anyone who can offer some useful advice on the above.
Thanks.
rgds.
Juan
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| jcheng |
05-02-2003 @ 9:35 AM
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Posts: 7
Joined: Apr. 03
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Hi Diana and Choo Teck Poh,
Thank you very very much for your posting. This is exactly what I was looking for.
I do have a second favor to ask for - I have had trouble trying to obtain ovalette for the Pandan Sponge Cake recipe as stated in the International section.
Does anyone out there have a Pandan Sponge Cake (not the pandan chiffon cake) recipe that does not require ovalette?
Thank you.
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| diana |
05-02-2003 @ 6:02 AM
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Posts: 371
Joined: May. 99
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Hi jcheng,
Here is a recipe for Pandan Custard that can be used for filling and frosting a Pandan Layer Cake. This recipe was submitted by Choo Tech Poh from Malaysia, a guest to Diana's Desserts Website:
Pandan Custard for Filling and Frosting Pandan Layer Cake:
Makes enough for 2 layers of cake filling and frosting a 9-inch cake
1 kg (2.2 pounds) coconut milk (made from 2 coconuts and pandan leaf water)
70g brown sugar
1/2 tsp. salt
1 egg (lightly beaten)
100g Hoen Kwe flour* (see note below)
2 tsp. agar-agar powder
Stir and cook all the above ingredients over medium heat in a heavy-bottom saucepan till it thickens. Cool slightly (approximately 15 minutes) before spreading on cake.
Makes enough for 2 layers of cake filling and frosting a 9-inch cake.
*Note: Hoen Kwe flour is a pre-mixed pudding flour from Indonesia.
Tip from Diana's Desserts:
A small amount of Green food coloring may be added to mixture, if desired, and granulated sugar may be substituted for the brown sugar in this recipe.
Variations:
1. Use as frosting and filling.
2. Use as frosting and filling, then sprinkle all over the cake with (green, optional) dessicated coconut.
3. Use as filling. You may slice the cake into more layers. And frost with whipped cream.
This recipe can be found on this website in the Guest Recipe Book, under the International Desserts and Treats category.
I hope this helps you out.
Sincerely, Diana
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| jcheng |
04-29-2003 @ 10:36 AM
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Posts: 7
Joined: Apr. 03
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Chef Clarence / Diana,
Thank you for your pandan sponge cake recipe in your International category.
Would you happen to have the recipe for the green pandan gelatin/custard/agar-agar layer that goes in between the pandan sponge cake, as shown in your picture?
Thank you.
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| Dolphin |
03-04-2003 @ 7:50 PM
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Posts: 13
Joined: Feb. 03
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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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| JULIALIM |
03-03-2003 @ 10:18 PM
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Posts: 8
Joined: Jan. 03
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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
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| Dolphin |
03-02-2003 @ 9:58 PM
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Posts: 13
Joined: Feb. 03
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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.
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| JULIALIM |
02-26-2003 @ 5:46 AM
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Yes, I did use the additional egg white plus 5 whole eggs.
Good luck, Julia
Julia Lim
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| Dolphin |
02-19-2003 @ 9:44 PM
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Posts: 13
Joined: Feb. 03
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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
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