Yochana's Cake Delight! : Hawaiian Pandan Coconut Cake

Friday, September 04, 2009

Hawaiian Pandan Coconut Cake

4 comments:

Anonymous said...: Aunty,

When making a traditional sponge cake (9" round) - no optima and no ovalette... is it best to fill up the whole tin with the batter then split the cake into two or to make two separate thinner cakes?

Jen; September 07, 2009 8:14 pm
Aunty Yochana said...: Hi jen

If you are poor in slicing the cake, split the batter into two and then bake. Save you all the slicing but your oven must be able to accomodate the trays.

rgds; September 07, 2009 10:25 pm
Jen said...: Hi Aunty,

thanks for your quick reply. But my concern was actually regarding the texture or moisture of cake. Will the cake be drier/tougher (bec it cooked longer) in one tin than if I split them into 2 tins?

Also, when you fold the flour and also the oil in the beaten whole eggs with sugar, do you fold w/ a spatula or let the mixer fold it in slow speed?

thank you thank you!!!
jen; September 08, 2009 9:48 am
Anonymous said...: hi Aunty Yochana,
what kind of buttercream did you use? the buttercream in your blog or is this whipping cream? thanks tina; September 16, 2009 7:26 pm

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