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Discussion Topic: Pandan Cake
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JULIALIM |
02-19-2003 @ 8:45 PM
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Joined: Jan. 03
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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
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Dolphin |
02-19-2003 @ 2:14 AM
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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
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JULIALIM |
02-18-2003 @ 6:27 AM
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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
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diana |
01-26-2003 @ 1:00 PM
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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
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diana |
01-23-2003 @ 1:44 PM
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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
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yvonne_brandt |
01-23-2003 @ 5:15 AM
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Hi Diana there were several unsuccessful attempts at making the pandan cake. I've tried all kinds of recipes for Pandan Cake but they always turned out very hard and flat. There was even once when I nearly set the oven on fire!! I just came across your site today and would like to try your recipe. However, I don't know what is cream of tartar. I am currently living in Denmark and I've even searched in the german supermarkets in Germany and no one knows what is Cream of Tartar here. Not even the Vietnamese shops here know what is that. Are there any more simple form for this ingredient? Please help as I really miss the cake very miss since I am a Singaporean myself. thank you.
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PC |
01-07-2003 @ 11:48 PM
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Thank You very much Chef Clarence!!!!! PC
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chefclarence |
01-06-2003 @ 7:46 PM
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Hi PC This is Chef Clarence. Since there is a large Vietnamese community in Vancouver, Canada, most ingredients for Thai, Indonesian, Malaysian and East Indian cooking can be easily located. There are about 20 Vietnamese stores and supermarkets along Kingsway, most of them carry fresh pandan leaves, lemon grass, frozen coconut milk etc. for parparing exotic SE Asian baking goodies; and they are quite inexpensive, say $3.00US a pound of fresh pandan leaves. Happy baking Chef Clarence
Buon Appetito
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PC |
01-05-2003 @ 11:51 PM
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Hi Chef Clarence, Can you tell me where can i buy fresh pandan leaves? (name or address of the market since i live in Vancouver) Thank You!! PC
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laura |
01-05-2003 @ 2:32 AM
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Thank you, Diana, I will try them.
This message was edited by laura on 1-5-03 @ 2:32 AM
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