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Pandan Chiffon Cake (Recipe and Pics by Connie)
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karlskrona
Commis Cook


Joined: 31 Dec 2005
Posts: 651
Location: punggol

PostPosted: Sat Mar 18, 2006 11:35 pm    Post subject: Reply with quote

Glad wrote:
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.


Alamak.. so paiseh u thank me as well:oops: .. actualy i also not v good with chiffon.. its really your skills =) and the others advice hee.. hope u continue to bake nice chiffon and share with us your tips
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lavinia
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Joined: 05 Aug 2005
Posts: 38
Location: Australia, Melbourne

PostPosted: Sun Mar 19, 2006 4:43 am    Post subject: Pandan Cakes Pic Reply with quote

thanks connie Wink

[/quote]

Hi Irene

Would like to know what sort of computer program you use to do these pretty pics.

Thanks Lavinia
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Jennifer
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Joined: 12 Jan 2005
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Location: Singapore

PostPosted: Sun Mar 19, 2006 9:07 am    Post subject: Reply with quote

Glad,

You'r welcome. Your cake looks nice.
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irenechin
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Joined: 20 Apr 2005
Posts: 257
Location: West Coast, Singapore

PostPosted: Sun Mar 19, 2006 9:19 am    Post subject: Reply with quote

lavinia - i'd use photoshop to do editing on those pics ;)

glad - we are here to learn from one another plus do you have the talent there so no need to thank us lar Wink
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JessicaSim
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Joined: 03 Apr 2006
Posts: 45
Location: Anchorvale, Sengkang, Singapore

PostPosted: Sat May 20, 2006 2:04 am    Post subject: Reply with quote

Made this 2 days ago, however i used too much pandan taste and thus the color Embarassed

But still taste wonderful Very Happy

Jess

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connie
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Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Sat May 20, 2006 8:15 am    Post subject: Reply with quote

Jessica

Other than the colour is a bit artificial, your Pandan Chiffon Cake looks good. I am curious, how did you achieve the "clean" look? :shock: I cant see any browning on top & the sides from your photo. Smile

Rgds, Connie
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JessicaSim
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Joined: 03 Apr 2006
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Location: Anchorvale, Sengkang, Singapore

PostPosted: Sat May 20, 2006 10:05 am    Post subject: Reply with quote

i used a 6" chiffon pan to bake it, didnt know why there isnt any browning... and i actually rebake it after turning out to make it brown on the top :lol:

Jess
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honey_bun
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Joined: 13 Apr 2006
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Location: Sarawak, Malaysia

PostPosted: Tue May 23, 2006 12:17 pm    Post subject: Pandan Chiffon Cake Reply with quote

Hi connie,

I've made this pandan chiffon cake and it's marvellous without the coconut milk. My mom thought there's coconut milk in it. I only started making chiffon cakes this year and have much success every time. Thanks for the wonderful recipe.
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connie
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Joined: 03 Aug 2005
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PostPosted: Tue May 23, 2006 8:16 pm    Post subject: Reply with quote

honey_bun

Glad you like it! You are most welcome!

Rgds, Connie
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singapore gal
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Joined: 08 Mar 2005
Posts: 221
Location: Vancouver, Canada

PostPosted: Wed May 24, 2006 5:12 am    Post subject: Reply with quote



I finally found pandan paste in one of the asian grocery store so I tried it again. The paste really enhances the taste, smell and color. This time round, I baked it at 325F for 50mins and it is so much better.

Thanks Connie.
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connie
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Joined: 03 Aug 2005
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PostPosted: Thu May 25, 2006 4:43 pm    Post subject: Reply with quote

Singapore Girl

You are most welcome. It looks really nice!

Rgds, Connie
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Candy_Floss84
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Joined: 04 Jun 2006
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PostPosted: Sun Jun 04, 2006 5:06 pm    Post subject: Reply with quote




Thanks for this wonderful recipe Connie!
I used this reciepe for the Pandan layer Cake! it turned out GREAT!
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connie
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Joined: 03 Aug 2005
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PostPosted: Sun Jun 04, 2006 9:24 pm    Post subject: Reply with quote

Candy Floss

You are most welcome! Nice rich Panda Layer Cake you have there!

Rgds, Connie
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Candy_Floss84
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Joined: 04 Jun 2006
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PostPosted: Sun Jun 04, 2006 10:01 pm    Post subject: Reply with quote

Thanks Connie! I'm actually just an overseas student from m'sia missing alot of m'sian cakes and food! esp cakes made from pandan which is my fav! Pandan leaves here are so expensive it cost AUD$3.60 for 200gm! whereas in Msia i can just pluck it from my backyard....miss home food alot...anyway glad that i'm able to bake some pandan cakes here....thanks again!

jasmine "{^__^}"
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singapore gal
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Joined: 08 Mar 2005
Posts: 221
Location: Vancouver, Canada

PostPosted: Mon Jun 05, 2006 3:11 am    Post subject: Reply with quote

Candy_floss, you have a very nice looking cake there. Is that whipped cream on the outside? Also, to do the pandan layers, did you get the recipe off KC too? If not, care to share? Thanks
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Candy_Floss84
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PostPosted: Mon Jun 05, 2006 12:10 pm    Post subject: Reply with quote

singapore gal wrote:
Candy_floss, you have a very nice looking cake there. Is that whipped cream on the outside? Also, to do the pandan layers, did you get the recipe off KC too? If not, care to share? Thanks



Hi there! Thanks Singapore Gal Smile Yeap I used thickened cream and some chocolate sauce for some light decoration...too lazy to docorate it...just can't wait to eat...Razz ...I got this recipe from Jo's Deli bakery...also one my fav sifu! Smile It tastes GREAT! Should try it at home one day Singapore gal! Enjoy!


For Filling & Topping

700g thick coconut milk
180g castor sugar
3 tsp agar-agar powder
1 tsp pandan essence
50ml pandan juice (prepare early together with pandan juice in A)
6 tbsp green bean (Hoen Kwe, green coloured) flour
Desiccated coconut (for topping)

Method
To prepare pandan chiffon cake
1. Add all ingredients in (A) and mix well until the mixture is smooth and consistent.

2. In a separate clean mixing bowl, whip egg whites and cream of tartar of Ingredients B at medium speed until the egg whites are bubbly. Add sugar and whip at high speed until stiff peaks form.

3. Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold lightly to combine both mixtures.

4. Pour this combined mixture into a 9-inch round cake pan. Bake at a preheated over at 170 deg C for 40-45 minutes.

5. As soon as the cake is removed from oven, quickly invert the pan and let it cool.

6. When the cake is completely cool, run a knife around the sides of pan to remove the cake. Slice cake into 3 layers.

To prepare filling & topping
1. Dissolve green bean flour into the pandan juice. Make sure the flour is fully dissolved and not lumpy.

2. Add coconut milk, castor sugar, agar-agar powder and pandan essence into a pot. Heat with a low fire. Keep stirring with a whisk while heating.

3. When milk is just about to boil, turn off the fire. Pour in the green bean flour mixture. Stir well.

4. Allow this pandan kaya filling to cool down slightly and thicken. Stir (with a whisk) while cooling.

5. Spread some filling onto the first layer of cake. Top with the second layer of cake. Repeat until you have 3 layers of cake and two layers of filling. Coat the whole cake with the remaining pandan kaya filling.

6. Sprinkle/lightly press desiccated coconut on top and around sides of cake.
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yvette
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Joined: 11 Apr 2006
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PostPosted: Tue Jun 13, 2006 11:30 am    Post subject: Reply with quote

Hi Connie, made this cake over the weekend. Is good & like it very much & best of all no coconut milk added.

Thanks so much!

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connie
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Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Tue Jun 13, 2006 6:36 pm    Post subject: Reply with quote

Yvette

Very nice cake & well taken photo too! Glad you like it!

Rgds, Connie
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JiJi
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Joined: 15 Jun 2005
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PostPosted: Wed Jun 14, 2006 10:32 am    Post subject: Reply with quote

Yvette

I thought the picutre is from a recipe book :!:

I also like this cake very much.

Connie, thanks again for sharing the recipe.
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yvette
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PostPosted: Wed Jun 14, 2006 11:23 am    Post subject: Reply with quote

Connie & JiJi, thanks for the compliment Embarassed
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strivell
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Joined: 14 Jul 2006
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PostPosted: Sun Aug 27, 2006 12:46 am    Post subject: Reply with quote

Thank you Connie for this recipe! I've always made pandan chiffon cake with coconut milk and this is the first time I've tried without coconut milk (saves me the time and calories!! Very Happy ) The texture of the cake is very nice (although mine did sunk a bit...)

However, I still feel that the addition of coconut milk to pandan chiffon did add a little bit more fragrance to it... Think I'll try Florence's recipe next

All in all, this is a good try for me and I'll definitely make it next time when I feel like eating pandan cake without the extra calories!
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connie
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Joined: 03 Aug 2005
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Location: Malaysia

PostPosted: Sun Aug 27, 2006 9:55 am    Post subject: Reply with quote

Hi strivell

Thanks for trying this recipe! Now, you have an alternative when you do not want the additional work & calories! Wink

Rgds, Connie
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dewynne
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Joined: 23 Dec 2005
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Location: Bishan

PostPosted: Wed Sep 06, 2006 5:08 pm    Post subject: Reply with quote

Baked this over the weekend. Very nice...thanks Connie for the recipe.
Just one question: Why is it when I add my sugar into the stiff peak egg whites, the peak just vanished? I guessed that's why my ciffon looks very low. When I tried the Orange Ciffon Cake (Florence's), it was ok.


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alyssa
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Joined: 05 Dec 2004
Posts: 132
Location: Singapore

PostPosted: Wed Sep 06, 2006 5:40 pm    Post subject: Reply with quote

Hi Dewynne,

I kaypoh a bit here... it's not advisable to only start adding the sugar when the egg whites has already reached stiff peaks. the weight of the sugar will definitely deflate the meringue somewhat.

You should be starting to add the sugar when the egg whites are just about at soft peaks... and add the sugar gradually and not dump it in all at once.

Hope that helps.
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connie
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Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Thu Sep 07, 2006 1:13 am    Post subject: Reply with quote

Thanks alyssa for helping out. I have been very busy and have not logged in lately.

Dewynne, alyssa is right about adding sugar into egg white when it is soft peak.

Rgds, Connie
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