Yochana's Cake Delight! : Pandan Chiffon Cake

Tuesday, March 25, 2008

Pandan Chiffon Cake

31 comments:

Anonymous said...: aunty, can i ask you why is your chiffon cake's skin still intact?
my chiffon cake's skin is always peeled off.
izit because i reduce the sugar? or because of the temperature?
thanks aunty..; March 25, 2008 11:35 pm
Unknown said...: hiya aunty lucy...u do hv such good skills in removing the chiffon cake with all the sides skins still intact. I hv tried using various knives to removed nicely but still my cake is always half naked..lol..any tips

May i know which size of chiffon mould u r using?

Lastly pls do share this wonderful recipe...my family can never get bored eating them.
thanks; March 26, 2008 2:15 am
Anonymous said...: Hi,

Your cakes are sooooooo professionally done & must be delicious,too!!
Care to share this recipe plus the tapai chiffon cake,too???
Thks alot.; March 26, 2008 1:25 pm
Aunty Yochana said...: Hi sue,

the secret is no secret at all...just make sure your chiffon is well baked to brown colour. Use a knife, slant the tin a little, move the knife "up" and "down" motion (exert a little pressure there) - meaning press the knife again the tin. Then use the knife again, place flat on the base and use a little pressure to loosen it and the whole cake will came out of the tin nicely.

rgds; March 26, 2008 2:46 pm
Anonymous said...: Hi Aunty,

I did use your method but same like Sue, mine also half naked. I think I
should bake longer to brown the cake.

rgds,; March 26, 2008 3:00 pm
Anonymous said...: Hi aunty yochana
非常感谢您在您的blog里与我们分享这么多糕点。除了谢谢还是谢谢您。请问您有香蕉
chiffon cake 的recipe 吗？

Madam Tan; March 26, 2008 4:25 pm
Anonymous said...: Hi Aunty Yo

I really like all your creations. It's look so nice and perfect.

I have tried your Banana Walnut Cake and my family loves it.

PS: Me also Hainanese. :)

If you have any class, I really hope to attend.; March 26, 2008 5:34 pm
Aunty Yochana said...: Hi Helen,

Welcome to the "Hainanese Clan"..

rgds; March 26, 2008 6:30 pm
fiona said...: aunty, I made the chiffon cake today and it turned out very well. thank you so much for your recipe, this is my first try for a chiffon without baking powder. admire you for baking such beautiful stuff everyday. you're really an inspiration to many of us.; March 26, 2008 9:20 pm
Unknown said...: oic ..thanks i learned a new way to removed the cake. I usually very 'chor lo" wan when removing the cake ..i place my long seterated knive all the way down to the bottom of the tin and drag the knife along the cake sometimes when scraching the inner tin.

May i know what size tin u usually used? I think its important to used the right size tin.

Pls share the wonderful orange n pandan chiffon cake recipe...in my humble opinion i think all asian families( SG n Mal) should learn to make this cake ..cause its represent us in so many ways...who in the right mind would resist a piece of chiffon cake..lol

thank you; March 26, 2008 11:12 pm
Unknown said...: hi aunty

i have tried baking the chiffon using your recipe. But the height was reduced by almost half when it cools down. :(

Would like to know whats the brand/model of your oven as im thinking of changing.

Btw, im a fellow hainanese too. Not sure if you know how to make "lap" the hainanese ketupat which is not sold elsewhere.

Many thanks.; March 27, 2008 1:18 am
Aunty Yochana said...: Hi amy,

Hainanese Ketupat??? What's that? I only know "yi-pua", "ark pua", "guay tai bian"

For chiffon, you have to learn the tactic of folding. Do not overbeat your egg white. It should be medium peak. Lift up your whisk and it should form into a hook sign. I used "Ariston" oven.

rgds; March 27, 2008 1:57 pm
Aunty Yochana said...: SUE!!!!! Now I get it...don't use a serrated knife to take out your chiffon cake. Use a normal plain knife...no wonder your chiffon cake is naked..Hahahaha

For 6 eggs, I used 25 cm. and for 7 eggs, I use 28 cm.

rgds; March 27, 2008 2:01 pm
Aunty Yochana said...: Hi fiona,

Congrats...I'm so happy for you.

rgds; March 27, 2008 2:06 pm
Jo said...: Dear Yochana

The last time I made pandan chiffon cake, the centre of the cake sank. May I have your receipe as I really want to try to bake again. My email address is hoejf@cei.com.sg.
Thanks & Regards
Jo; March 27, 2008 4:18 pm
Aunty Yochana said...: Hi Jo,

The recipe is already in my blog.

rgds; March 27, 2008 4:19 pm
Cranberry said...: As usual, Lucy, you baked very lovely chiffon cakes. Your cake is always so tall, unlike mine, so short..haiz..; March 27, 2008 10:40 pm
maggie said...: aunty this pandan chiffon look good. i never make good pandan cake, can i have the recipe please thank you; March 29, 2008 7:55 am
Unknown said...: hi aunty

thanks for enlightening me on the egg white part.

the hainanese ketupat info can be found in this website.

http://www.asiaone.com/Wine%252CDine+%2526+Unwind/Reviews/Story/A1Story20070820-22544.html

i kind of miss it ever since my grandma has passed on.

thanks; March 30, 2008 2:00 am
Aunty Yochana said...: Hi maggie,

the pandan cake chiffon is already in my blog.

rgds; April 01, 2008 9:24 am
Aunty Yochana said...: Hi cranberry,

You probably have used a bigger chiffon pay hence the short chiffon.

rgds; April 01, 2008 9:44 am
Jo said...: Dear Yochana
I baked the pandan chiffon cake last night followed the receipe in your blog using 23cm for 6 eggs 170C for 45mins. The cake rises too much that it exceeds right to the top. Immediately after baked I inverted the cake and the cake dropped out. Some part at the bottom of the cake is not well cooked. May I know why?
Thanks & Regards
Jo; April 01, 2008 10:22 am
Aunty Yochana said...: Hi Jo,

Change your mould to 25 cm. Your eggs could be bigger. You have to judge your volume. If it's too big, change to 25 cm.

rgds; April 01, 2008 3:12 pm
Jo said...: Dear Yochana
As advised by you to use a 25cm tin,I just baked the chiffon cake and this time the cake turned out to be very nice but it dropped out again after I inverted the cake. Temperature is 170 degree and baked for 45 mins. Top is nicely brown and I have tested it, it is cooked. Why is it dropped out from the tin and reduced in size.
Regards
Jo; April 07, 2008 10:33 pm
Jo said...: Dear Yochana

As advised by you to use 25cm cake tin, the cake turned out beautiful but dropped out immediately I inverted the cake. Is it because I did not bake the cake long enough? The top of the cake is already quite brown and I bake exactly for 45mins. Your kind advice please.
Thanks & Regards
Jo; April 08, 2008 8:49 am
Aunty Yochana said...: Hi Jo,

Did you grease your cake tin ??? You must not grease the cake tin for chiffon cakes. It will drop out because the tin has been greased.

rgds; April 08, 2008 12:28 pm
Jo said...: DearYochana

Thanks for your reply.
I did not grease the tin. After washing I just wipe dry. The cake is cooked, soft and tasty except that it does not look spongy at all.
Regards
Jo; April 08, 2008 1:33 pm
Aunty Yochana said...: Hi Jo,

Mmm...looks like you need to attend a chiffon cake class.

rgds; April 08, 2008 3:31 pm
Anonymous said...: Aunty Yo!

If you even want to start a class for your goodies.. Please drop me a mail!!

e-add: elszie@gmail.com; August 26, 2008 5:32 pm
JulietJas said...: Dear Aunty Yochana,
Your baking talent is amazing! I would take classes from you if I'm in Singapore. Saw your Cake Index and you are so skillful!

Can you please share your Pandan Chiffon Cake recipe? I tried some recipes and they sank after they come out of the oven. And yours is well risen and look so beautiful. I can't wait to hear from you and try your recipe.

Thanks for being so generous in sharing your gift in baking! =); February 08, 2009 2:35 pm
Aunty Yochana said...: Hi Juliet,

the pandan chiffon cake recipe is already in my blog.

rgds; February 08, 2009 3:55 pm

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