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Pandan Chiffon Cake (Recipe and Pics by Connie)
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MamaC
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Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Tue Feb 21, 2006 9:25 am    Post subject: Reply with quote

Thank you Irene, I love the taste of coconut... in fact I love anything :lol: edible :lol:

I've heard so many things about durian... I am ready to buy one ... and go in the woods to eat it, because were I live they'll pack my bags in the next second, if I dare show with a durian :lol:
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singapore gal
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Joined: 08 Mar 2005
Posts: 221
Location: Vancouver, Canada

PostPosted: Tue Feb 21, 2006 9:58 am    Post subject: Reply with quote

MamaC, your chiffon cake looks so gooood and on your first try too. Well done. Can you share what type of almonds you used for substitution and how much?
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coxiella
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Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Tue Feb 21, 2006 10:18 am    Post subject: Reply with quote

MamaC wrote:
... I am ready to buy one ... and go in the woods to eat it, because were I live they'll pack my bags in the next second, if I dare show with a durian :lol:


:lol: :lol: Is it that bad? By the way, do they sell the real durian over there :roll: ?
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Angie
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Tue Feb 21, 2006 10:56 am    Post subject: Reply with quote

singapore gal,
I am sorry; I didn't mention that is not your recipe I made... I am sure they are related on a whole part... there is only one way to make chiffon. And yes, was my first chiffon cake I ever done.

The recipe I made I found somewhere on the internet... and if the bell rings right it may very well be Diana's.
The flavor I used was almond extract (1 teaspoon) with the help of little lemon and orange rind :lol:


Angie,

For sensitive noses... this is bad, and they are very sensitive :lol:
I am interested in absolute challenge. I am not the person to say... Yewww Yuck to anything, if you can eat it so can I :lol:
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coxiella
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Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Tue Feb 21, 2006 11:07 am    Post subject: Reply with quote

MamaC wrote:

Angie,

I am interested in absolute challenge. I am not the person to say... Yewww Yuck to anything, if you can eat it so can I :lol:


MamaC, take my hat off you coffee
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Angie
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irenechin
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Joined: 20 Apr 2005
Posts: 257
Location: West Coast, Singapore

PostPosted: Tue Feb 21, 2006 12:22 pm    Post subject: Reply with quote

coxiella wrote:
MamaC wrote:

Angie,

I am interested in absolute challenge. I am not the person to say... Yewww Yuck to anything, if you can eat it so can I :lol:


MamaC, take my hat off you coffee
:lol: :lol: i too agree with angie ... i take my hat off you MamaC coz not many as brave as you ... many will be turned off by the smell and would never want to try it.

Let me know when you come s'pore for a visit ... I'll bring you out to get the real thing heehee
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MamaC
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Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Tue Feb 21, 2006 1:08 pm    Post subject: Reply with quote

Well, I have a principle, don't say "I don't like it" until you try it.

Thanks for the offer ... I'll keep in mind :lol:
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connie
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Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Tue Feb 21, 2006 1:20 pm    Post subject: Reply with quote

MamaC

Your chiffon cake loooks lovely. Very well done for 1st attemp.

Rgds, Connie
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MamaC
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Joined: 05 Feb 2006
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PostPosted: Tue Feb 21, 2006 3:02 pm    Post subject: Reply with quote

Thank you Connie

Speaking of chiffon cake, I baked it in that special chiffon pan (two pieces)... and tried to see if I use a bundt cake pan will work the same and it didn't.
I saw many girls tried other types of pan.
My bundt chiffon cake, came out in pieces and gave it to a friend... who didn't cake. But it was so nice and fluffy and so delicious smelling.
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JiJi
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Joined: 15 Jun 2005
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Location: Malaysia

PostPosted: Fri Feb 24, 2006 10:32 am    Post subject: Reply with quote

Connie

Tried this recipe yesterday, the cake is great. Thanks for sharing this recipe.
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connie
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Joined: 03 Aug 2005
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PostPosted: Fri Feb 24, 2006 3:32 pm    Post subject: Reply with quote

Jiji

Long time did not "see" u. Glad to know you like it.

Rgds, Connie
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JiJi
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PostPosted: Mon Feb 27, 2006 12:06 pm    Post subject: Reply with quote

Connie

Was busy for the past few weeks, just log in to "look see" only.

Regards
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Glad
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Joined: 24 Jul 2004
Posts: 228
Location: Singapore

PostPosted: Mon Mar 06, 2006 8:36 pm    Post subject: Reply with quote

Need your advice and comment. I baked this chiffon cake three times and each time the top part (after I inverted the cake pan) of the cake sink like the photo below:



Any idea what's the reasons. The first time I baked it sunk quite a lot as I followed instruction in the Alex's book to leave the cake cool completely then only remove the pan. The above cake I tried to lift up the cake pan with the help of satay stick.

I still can't make a perfect chiffon cake :cry: . Unlike you gals have swee swee and even surface. Do you leave the pan while cooling the cake and how long did you take the pan out from the cake?

Thanks.
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karlskrona
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Joined: 31 Dec 2005
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PostPosted: Mon Mar 06, 2006 8:50 pm    Post subject: Reply with quote

i cool the cake together witht he pan for more than 2 hours.. I kia su... sometimes will sink sometimes not.. but i think its the folding method that goes wrong.. thou i also dunno whats wrong
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Jennifer
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Joined: 12 Jan 2005
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PostPosted: Tue Mar 07, 2006 8:01 am    Post subject: Reply with quote

I refer to Alex Goh's pandan chiffon cake recipe to make this cake but adjust it for 5 eggs cos my tube pan is 22cm, perfer to have a higher cake. Wink I remove the cake after half an hour out of the oven. It didn't shrink and it 'stand' till the next day.




On top of Jo's point on the mixing,maybe the siffness of the beaten egg white plays a part in the shrinkage.
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Glad
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Joined: 24 Jul 2004
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Location: Singapore

PostPosted: Tue Mar 07, 2006 10:21 am    Post subject: Reply with quote

Thanks karlskrona & Jennifer for your prompt replies. Appreciate it very much.

Now that I compared my cake with Jennifer's picture, I notice that my cake is not as dry as Jennifer's. Maybe I should extend my baking time. I used 20cm pan and baked for 42 minutes. How long did you gals bake?
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karlskrona
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PostPosted: Tue Mar 07, 2006 11:29 am    Post subject: Reply with quote

Maybe your cake too dense??
Normally I bake about 60 mins.. but different people's oven takes different time really
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Jennifer
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PostPosted: Tue Mar 07, 2006 12:59 pm    Post subject: Reply with quote

For my oven, my cake takes about close to 60min to fully bake the cake. I always insert the skewer all the way to the bottom of the cake to check, when fully baked it will comes out clean.
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Glad
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PostPosted: Tue Mar 07, 2006 4:25 pm    Post subject: Reply with quote

Jennifer wrote:
I always insert the skewer all the way to the bottom of the cake to check, when fully baked it will comes out clean.


I did that too and it comes out clean, so thought it's ok liao. Will try again and bake for a longer time to see the results. Thanks ladies for sharing.
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carineyong
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PostPosted: Wed Mar 08, 2006 11:15 am    Post subject: Reply with quote

I tried the recipe too but so weird ... i tried the same method 4 times and all 4 times the texture came out differently ... was wondering wat went wrong ... only once i was really successful where its really fluffy like the chiffon cake
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Glad
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Joined: 24 Jul 2004
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Location: Singapore

PostPosted: Sat Mar 18, 2006 5:13 pm    Post subject: Reply with quote

Finally I made it the other day :lol: . Here's the pix:



Thanks so much to karlskrona and Jennifer for providing me with your experiences and pictures. My previous problem was I baked not long enough, hence the top collapsed. This time round, I baked for an hour and the cake stayed intact in the pan without falling down when cooling. Not forgetting to thank connie for the recipe, if not because of your recipe+pix and other forum-ers pix, I would not have the courage to try again. Thank you gals.
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coxiella
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Joined: 31 Oct 2005
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PostPosted: Sat Mar 18, 2006 5:29 pm    Post subject: Reply with quote

Glad, that'a a fantastic chiffon coffee
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Angie
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connie
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PostPosted: Sat Mar 18, 2006 5:59 pm    Post subject: Reply with quote

Glad

You are most welcome. Your chiffon looks perfect & yummy!

Rgds, Connie
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S_ter
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PostPosted: Sat Mar 18, 2006 7:25 pm    Post subject: Reply with quote

Glad wrote:
Finally I made it the other day :lol: . Here's the pix:



Glad: Beautiful chiffon! So light and the colour is amazing! How I wish that technology is advanced enough for me to smell and taste your cake! Keep up the great work!

S_ter
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Glad
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PostPosted: Sat Mar 18, 2006 9:26 pm    Post subject: Reply with quote

Thanks ladies. It's indeed very soft and light. Can eat a few slices at one go Wink .
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