Hi Leslie. My family loves chiffon cakes a lot and I have tried a lot of receipes, but yet to find the perfect one. Coconut milk 140ml Egg yolks 6 Ugly like **** due to blunt knife… Working with an oven that behaves like the stock exchange was tough (goes up hot slowly, but cools down rapidly). ?♀️ https://uploads.disquscdn.com/images/5f203b8cbaf7f973c104c27daee4a15e5ba52fc766ce40610ec75e971c https://uploads.disquscdn.com/images/69bead3ba5279ccb5f59215fd84bbc8904679fc852f17926e8789f4da4c1ff66.jpg https://uploads.disquscdn.com/images/93fbb868d700a6d032dcd52f2543869d3d810e2341ae58105b341abb53a57101.jpg e3a0bf.jpg https://uploads.disquscdn.com/images/7cc189e467165987d7b06e8fe38244b6feef3b030a752d3ec65143eef133be3c.jpg https://uploads.disquscdn.com/images/e92288bb1b7565fa06fafa4bf4e9a3c61e83cdb145a07f097e3d8c80b113535f.jpg https://uploads.disquscdn.com/images/c7b4e33292696f92dd6145e09c98a5398e7ed0a4d9f135e9eab026d25d8b37ad.jpg, Top is still densed .. I tried both KARA coconut milk and also those fresh coconut milk from NTUC but both have this awful after taste. Honestly, i did not use your recipe. If you divide the cake into ten slices, you are only taking 2.3 teaspoons per slice which is one third the amount found in a can of coke. Thanks. Now try my tried and tested Japanese Cheesecake Recipe! Try using the prescribed amt. thanks for the detailed recipe! Salt is important as it gives it flavour. To block the oven top heat, why must something be put above the cake tin in MIDDLE of baking, not from the very start baking process? Hi Lesile I have tried. 6. Any advise? If I use convection oven, anything I should alter? Use the 9 white recipe. Basically after a massive eruption on the top of the cake. As stated in the post above, an hour with a wet towel over the tin? Thank you. Discover (and save!) May I know how much pandan paste to use, if I only use pandan paste and not juice or essence? 5. This evening, I just tried your recipe and am waiting for the cake to be ready in 50 mins. I guess what I would do is to reconstitute the powder with 20ml water, then sieve it and use that. I have had too many heartaches in the past, so I don’t wish you to have to go through it. Thanks so much for your very clear and detailed recipe. Did you use an aluminium tin? 5. I had learnt pandan chiffon $88 from a hdb bakery teacher at yishun on 2010. If your pandan paste is very intensely coloured use less. This will give you green colouring as well because without green colouring, your Pandan Chiffon Cake would look like it is jaundiced. Fill up to 1 inch from the rim and bake the rest in a small pan. Pandan juice 2 Tbsp What an awesome feeling as I finally get it right in baking Chiffon cake and writing to share the recipe with all of you. Hey Doc, I adapted from another blog who adapted from your recipe, and ended up with a 6 egg white, 5 egg yolk recipe. Suspected it could be not cooled enough and moisture seeped in. So if you like a strong pandan fragrance but don’t want your Chiffon Cake to look like it could glow in the dark, you can use less Pandan paste and use colourless Pandan essence. Followed the guides you suggested. This is when you lower the temperature by switching to non fan forced mode or by putting an aluminum pie dish over it to reduce the heat from the top. Regards, Jeremy. Although this is often touted as the most critical part of the Chiffon Cake, I think that ironically, it is the easiest to master. Pandan Juice and Pandan Paste Any idea where I went wrong? What is the recommended cooking time? to be on the safe side, i turned down the temperature to 150 at 55mins but covered the top with foil.. *feeling v happy*. There is still room for improvement but I am rather pleased. 20 gr milk powder It didn’t sink, didn’t collapse, although the top part was not very pretty as I cover it with aluminium foil half way in the oven and it sticked and peeled the top surface ???? I live in the UK where cake flour is not available to buy, however a substitute is to add a 2 tablespoons of cornstarch (aka corn flour in the uk) to 100g of all purpose flour (aka plain flour in the uk). That started my experimentation on altering the different components of the recipe one at a time. Yes, So, friend came over to bake last week .. also kena Jabba the Hutt! 100 g Sugar Change ), You are commenting using your Facebook account. sorry la .. am not an expert but sure love to eat! If so, then you just need to increase oven temperature and bake longer. Anyway, not gonna try anymore until my friend comes back from holiday cos then i’ll make her bake in my house instead. Is it possible? Hi Lesile, Thanks for sharing. This is to get the cake as close to the bottom heating element as possible. This is what the professional bakers do. After that sift the flour into the batter and use the same wire whisk at speed 4 to combine the flour into the batter. I thought it should be quite a simple thing to do but little did I know that it would take me quite a number of bakes before I finally felt ready to write this post. Your thermometer is the only way you are going to be sure what temperature your cake is baking at. Hi Leslie, thanks for sharing your recipe. After all the batter is transferred into the tin, give it a few sharp blows on the table and use a chopstick to go round the tin a few times to release any bubbles still trapped at the bottom or side of the tin. i tried this recipe and was very happy with the result. But the problem for me is, after I remove the cake from the tin and start to cut it, why there is part still wet, like undercook. Cream of tartar 1 tsp, Use 25cm Cake Tin and bake at 170°C for 55 mins. Hi Dr Tay, followed your recipe and cake looked nice, not much crack and rose evenly on 1st attempt. Hi Leslie, Soft peaks only. Hi Leslie, what can I use instead of corn oil? Wow, that looks like a mighty fine cake! Have to be very gentle with the folding. Just keep pouring the batter into the same portion of the tin and you will see that the batter flows around the tin without trapping more air. 2 tbsp of pandan paste? Ultimate Durian Guide I tried your chiffon cake recipe last afternoon, and it works perfectly fine. 8. Very heng my chiffon removable 5inch pan able to fit in the air fryer yeah✌️.Here the recipe I do a bit of change too. 100 ml cooking oil Thank you. The only extra thing you need to bake a chiffon cake in an air fryer is covering the batter-filled pan with aluminum foil and poking some holes in it. Don’t think that more is good. Don’t use normal sugar, use fine castor sugar for best results. What you want is for the cake to rise till the sides reach the rim and the middle to keep rising so that you achieve a dome shape. Thank you so much for the awesome recipe that comes with loads of useful tips. Thanx for the very detailed information Leslie. Thanks…..will continue to improvise and your recipe is superb, well received by my samplers. My cakes didn’t rise to the same height as the cake tin, and they cracked severely on top. For a 9 white recipe, use a 25 cm tin. Most informative chiffon cake receipe. As all became black. Your oven is too hot Don’t know 8% is what you are trying to go for. You probably have to do something radical like cooking the cake upside down after 45 mins or something like that. Thanks for the detail steps and tips. Thanks a zillion Leslie! If you remember from my egg poaching video, I explained that we add vinegar to the water when poaching eggs because the acid in vinegar helps to coagulate the egg white. My cake overflowed the tin! Main thing is to have a nice and tall cake that doesn’t collapse. It is ugly, lacks structure but it is very fragrant and soft. The taste was great but the top sunk quite a bit causing it to become dense – even though I turned it upside down as soon as I took it out from the oven. However, once you are ready to show off your cake to your friends, go down to the market and buy a coconut and squeeze out the milk yourself. I don’t think it makes any difference BUT I still go one direction, just in case. Learn about MSW, D24, Golden Phoenix, D101, D13, D88 and other durians! 4. I just take the whole bunch and use that. 10. All you need to do when pasting into the Words, select the Paste Option to Merged Formatting or Keep Text Only. will it rise the same and hold well when layered with buttercream? Please advise. I have tried many times to bake the perfect chiffon but always ended up with a collapsed and/or burnt cakes. Could you shed some light on how much moist is considered appropriate and how to reduce moist? Thank you so much for your generosity in sharing your experience. Just leave it out and rely on the pandan leaves. I can never thank you enough, really! This oil has a wonderful coconut aroma and can be used to replace corn oil to give the cake extra oomph! Instead of using the rack that comes with the oven, use a low wire stand. Bad move. My Pandan Chiffon Cake is by no means perfect yet, but I think that I have learnt enough to pen down enough information so that whoever wants to bake a Pandan Chiffon Cake would have all the information they need to make a good cake.