tag:blogger.com,1999:blog-26314417.post1238014709158276297..comments2023-11-30T19:36:42.880+08:00Comments on Baking Mum: Pandan Chiffon CakeHugbearhttp://www.blogger.com/profile/10399145863585104295noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-26314417.post-17989668579783854312009-09-13T17:50:38.884+08:002009-09-13T17:50:38.884+08:00Hi Baking Mum.
Can I make this into cupcakes inste...Hi Baking Mum.<br />Can I make this into cupcakes instead ? Using foil cupcake cups. cause i dont have the span tube.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-70388993521664812402009-07-31T09:03:20.566+08:002009-07-31T09:03:20.566+08:00You are most welcome Jen.You are most welcome Jen.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-559307710748312932009-07-30T21:19:19.680+08:002009-07-30T21:19:19.680+08:00Hi Baking Mum, thank you for sharing your lovely r...Hi Baking Mum, thank you for sharing your lovely recipes! I tried this & it turned out great. My little girl loved it too! =)<br /><br />http://jennlip.blogspot.com/2009/07/pandan-chiffon-cake.htmlJenhttps://www.blogger.com/profile/10462240619429575387noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-7225450042339558032009-07-15T09:38:31.805+08:002009-07-15T09:38:31.805+08:00Mix the eggwhite into the yolk mixture. But actua...Mix the eggwhite into the yolk mixture. But actually it doesn't really matters whichever way you mix.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-58588952489131830012009-07-14T22:46:58.340+08:002009-07-14T22:46:58.340+08:00oh, i have to mix the yolk into the white mixture?...oh, i have to mix the yolk into the white mixture? i did it the other way round, is this why it happened?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-86187131815619868912009-07-14T09:16:46.350+08:002009-07-14T09:16:46.350+08:00Yes, if overturn bowl and eggwhite doesn't fal...Yes, if overturn bowl and eggwhite doesn't fall out it is correct. However, when mixing in the yolk into white mixture, mix carefully so that you do not deflat too much the volume in the white.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-61586561671972748252009-07-13T19:37:21.827+08:002009-07-13T19:37:21.827+08:00i've tried it before, but i dont really unders...i've tried it before, but i dont really understand how its done so i gave up. i beat the eggwhites until stiff as you indicated. stiff means when you turn it over it would still stay right?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-26709484281835514792009-07-13T09:09:04.415+08:002009-07-13T09:09:04.415+08:00Hi wingsofdream, the eggwhite part must be correct...Hi wingsofdream, the eggwhite part must be correct. If not the whole cake will not rise properly. Why don't you try the Pandan Chiffon Cake II. That recipe is in fact better than this one in my own opinion. Remember to beat eggwhite well before adding to the eggyolk mixture. Eggwhite if beaten well will determine the outcome of the whole cake.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-46828656543806117672009-07-13T00:35:51.421+08:002009-07-13T00:35:51.421+08:00i tried this today twice. first time, i added too ...i tried this today twice. first time, i added too little baking powder, so the cake dint rise too much. the second time, i tried it again but with the correct amount of baking powder, but it still ended up the same~ i dont understand why....Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-22116043308682344482009-05-11T17:19:00.000+08:002009-05-11T17:19:00.000+08:00Yes you can use pandan essence, but make sure you ...Yes you can use pandan essence, but make sure you use only very little. Maybe like 1/2 tsp of essence and 1/2 tsp of green colouring is enough. Too much pandan essence will make your cake very artifical smelling.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-50898013341631844512009-05-07T05:37:00.000+08:002009-05-07T05:37:00.000+08:00Hello there - I want to make this cake for my fire...Hello there - I want to make this cake for my firend but can you tell me if I can use pandan essence instead of paste and will it be the same ammount?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-7492316399192884172009-04-29T06:14:00.000+08:002009-04-29T06:14:00.000+08:00Hi Baking Mum.
Can I make this into cupcakes? I ha...Hi Baking Mum.<br />Can I make this into cupcakes? I have a cupcake tray and I have both foil and paper cupcake cups.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-13442550128224870912009-02-12T08:59:00.000+08:002009-02-12T08:59:00.000+08:00Hi HugbearWhy must chiffon pan be used?Hi Hugbear<BR/><BR/>Why must chiffon pan be used?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-21991302709324633842008-11-21T09:18:00.000+08:002008-11-21T09:18:00.000+08:00Hi Annie, long time no talk. Yes of course you ca...Hi Annie, long time no talk. Yes of course you can double the recipe, should not have a problem as long as your machine is big enough to beat the eggwhite up nicely. Annie, why don't you give my second recipe, Pandan Cake II a try. I find that recipe is even better than this one.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-53768283905651893882008-11-21T03:00:00.000+08:002008-11-21T03:00:00.000+08:00Hi Leelee, Haven't talked to you in a long time. ...Hi Leelee, <BR/>Haven't talked to you in a long time. Just wanted to say that I tried your recipe and it's really yummy. I had a hard time stopping from eating more. I plan to post about it on my blog soon (I'm planning to bake it again and double the recipe). Do you think doubling it will be problematic? I have a rather big chiffon pan so want it to be bigger and taller.Anniehttps://www.blogger.com/profile/12588143476054401706noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-19843406165095314532008-05-28T12:01:00.000+08:002008-05-28T12:01:00.000+08:00Hi Poh Fong, cream of tartar is used with eggwhite...Hi Poh Fong, cream of tartar is used with eggwhite to in getting the eggwhite to easily be beaten to a stiff stage especially for chiffon cake. You should be able to get it from any baking stores or supermarket.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-4879347381672019502008-05-27T05:18:00.000+08:002008-05-27T05:18:00.000+08:00really beautiful cake, i wonder what is cream tart...really beautiful cake, i wonder what is cream tartar, where can i get it?<BR/>tqAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-11746829935581836112008-05-13T09:37:00.000+08:002008-05-13T09:37:00.000+08:00Hi Sandy, of course you can.Hi Sandy, of course you can.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-30839404195073988852008-05-12T14:05:00.000+08:002008-05-12T14:05:00.000+08:00Hi Baking MumCan use 21cm chiffon cake?SandyHi Baking Mum<BR/><BR/>Can use 21cm chiffon cake?<BR/><BR/>SandyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-42221410130486227972008-04-03T14:08:00.000+08:002008-04-03T14:08:00.000+08:00Sorry I missed your questions. The difference in ...Sorry I missed your questions. The difference in normal plain flour and cake flour is that the cake flour will give you a softer and finer texture for the cake. No matter what kind of flour you use, the amount will still be the same.<BR/><BR/>For chiffon cake, I am afraid you will have to use a tube pan.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-90256329907261571292007-09-09T17:03:00.000+08:002007-09-09T17:03:00.000+08:00Hi hugbear, I would definitely like to try your re...Hi hugbear, I would definitely like to try your recipe! May I ask what is the difference between using plain flour and cake flour? I have seen other of your blog pals' recipes and most uses cak flour. Will the texture and consistency be the same? And if I use cake flour, will the amount still 75gm? <BR/><BR/>Sorry for one more question, If i dont have the kind of tube pan, can i just use a normal pan fdor baking a full cake? It doesnt make any difference, does it?<BR/><BR/>Thanks for answering all my questions! <BR/><BR/>Yummy bearAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-81756136063870472402007-08-14T15:01:00.000+08:002007-08-14T15:01:00.000+08:00Hi, Thanks for the reply. In your 2nd and 3rd pic...Hi, <BR/>Thanks for the reply. <BR/>In your 2nd and 3rd pictures, it showed some brown skin. I didn't oil my mould at all.<BR/>I will try again the next time but with increased in the temp.<BR/><BR/>Will let you know again.<BR/>Thanks,<BR/>SusanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-21445390846178387872007-08-14T12:21:00.000+08:002007-08-14T12:21:00.000+08:00Hi Susan,I am not too sure why there is no brown c...Hi Susan,<BR/><BR/>I am not too sure why there is no brown color skin. Maybe due to the skin got stuck to the pan or the temp of the oven. You realised that mine also no skin bcos after I loosen it with a knife the skin got stuck to the pan. You did not oil your mould right?<BR/><BR/>For me I do not like to separate eggs by using the egg separator. I prefer to use my hands. I crack open the egg and pour it into my hand. I let the eggwhite slip through my fingers into a bowl and hold the egg yolk in another bowl.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-81723156820046277862007-08-13T14:05:00.000+08:002007-08-13T14:05:00.000+08:00Hi,How to separate the egg whites and yolks beauti...Hi,<BR/>How to separate the egg whites and yolks beautifully ?<BR/><BR/>Please advise.<BR/>thank you ~<BR/>Regards,<BR/>SusanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-19686516012995437282007-08-13T14:04:00.000+08:002007-08-13T14:04:00.000+08:00Hi,I have tried baking this pandan cake last week....Hi,<BR/>I have tried baking this pandan cake last week.<BR/>It comes out to be not bad. But i still have some problems.<BR/>1) there is no 'brown' colour skin on the pandan cake ( i hope u know what I mean by brown color skin).<BR/>2) when i invert the cake straight from the oven, the cake dropped out on its own, i do not need to slice around to loosen it at all. is there any wrong here?<BR/><BR/>Please advise.thank you ~<BR/>Regards, SusanAnonymousnoreply@blogger.com