I love how your recipes are for 6" cakes. I usually only bake for myself and my sister, and perhaps give away as a gift. Just the right size for me, thank you for sharing!
I am a new subscriber. Love all your chiffon cake recipes. Tried baking this chiffon cake plain - without the pandan juice and it turns out very good 👍🏻 Can you please share recipe for a 7 inch plain chiffon cake? Thanks 🙏🏻
Recipe that best fits a 7" pan will be using 4 eggs. So recipe will be something like this: • 4 egg yolks • 80g Cake flour • 60g Coconut Milk • 20g Veg. Oil • 33g Pandan juice • 4 egg whites • 65g Sugar • 1/2 tsp Cream of tartar or lemon juice 🙂
You're welcome! If you don't have cake flour, you can use all purpose flour. After measuring the amount of flour needed, take out one tablespoon of flour and replace it with one tablespoon of cornstarch. It still won't be as tender as using cake flour but that's an option. hope this helps ☺.
Hi! If you are living in the United States, I always go with the Kroger brand. They have the thickest heavy whipping cream. I also use "Land O Lakes" and "Friendly Farms" before and they will all work well. Taste will not matter much because you always need to add some powdered sugar in there, or other flavoring, plus heavy cream usually doesn't have much taste. Just make sure you are buying HEAVY whipping cream. 😀
Thank you for responding so fast! I was wondering if I can replace the coconut cream with coconut milk. If not, is there any replacement for the coconut cream?
@@emilyleung9120 Using coconut milk in making the whipped cream will work. Choose the full fat coconut milk, refrigerate the canned coconut milk overnight. Then, you’ll scoop the coconut cream off the top of the can and use it in recipes that call for coconut cream. 🙂
Hi Emily - just want to add to my previous response... when you refrigerate the can of full fat coconut milk overnight, the "fat" part of the milk will harden and it will separate from the more "watery juice" part. The "harden" part of the milk is what you want to use. If you simply buy coconut milk in a bottle/carton, it won't do. Hope this helps :)
For the cake, you can replace coconut milk with regular milk. For the whipped cream frosting, if you don't like coconut flavor, you can just use Heavy whipping cream. 🙂
I did a little test long time ago, which I showed at the end of this video: ua-cam.com/video/CDu5fwSqbug/v-deo.html It stays nice and firm for 2 hours at room temperature... 2 hours later is when you will start to see some changes. at 3 hours I can definitely see that the cream edges are not as crisp anymore, but still holding up. Taste wise, it's the same, after 3 hours, the cream texture will be softer. ☺
Yes you can! But this recipe won't work too good for that. Use this instead: - 3 eggs - 45g cake flour - 35g coconut milk - 45g oil - 2 tsp pandan extract - 50g sugar - 1/2 tsp Cream of tartar Optional - add a little bit of green food color if needed.
Hello, yes you can. The coconut milk is to compliment the pandan flavor. So if you don't want to put any milk, you can replace the 45g Coconut Milk with 35g more of pandan juice, making it total of 60g Pandan juice. Or, you can replace the 45g Coconut Milk with 35g of water. Reducing 10g of the original coconut milk content in the recipe because other liquid has no fat in them. Hope this helps 😀
Decided to give your recipe a go! However for some reason my batter yielded more than my 6" pan can hold! 😅 i had to use an 8" pan instead and it filled about 2/3 of it. My egg white meringue definitely came our more in volume compared to yours >_
It's different if you are measuring liquid or dry ingredients. This site is a good reference for that: www.allrecipes.com/article/cup-to-gram-conversions/
I love how your recipes are for 6" cakes. I usually only bake for myself and my sister, and perhaps give away as a gift. Just the right size for me, thank you for sharing!
HAHA That's kind of the situation for me too!! 😂
@@tse_bakery_9582 Right?!? 😂
@@sokamori28 🤣🤣😂
This looks perfect!!!
Looks so delicious 🥰
Thank you !! 🥰
🤤 yummy Love ❤️ pandan and coconut! Wishing you all the best with your channel success
Thank you so much!! 🥰
Delicious and beautiful❤❤
Thank you!! ☺
Wow … you so good 😊👍
Thank you ☺☺🥰
Well done. Clearly explained Beautiful creation too. Thank you very much for sharing.
THANK YOU SO MUCH!!! 🥰
Have made this sponge today and I am so happy with result.. Tq for good recipe..
oh I AM SO GLAD!!! Thank you! and you're welcome! ☺
Would love to see you cut the cake with its cross section at the end
so beautiful, I really want to try making it for my daughter but I don't think I have the skills yet 😅
Aww Thank you Maria! Haha I'm positive you can do it! Plus, nothing can beat mom's baking/cooking!!
I am a new subscriber.
Love all your chiffon cake recipes.
Tried baking this chiffon cake plain - without the pandan juice and it turns out very good 👍🏻
Can you please share recipe for a 7 inch plain chiffon cake?
Thanks 🙏🏻
Recipe that best fits a 7" pan will be using 4 eggs. So recipe will be something like this:
• 4 egg yolks
• 80g Cake flour
• 60g Coconut Milk
• 20g Veg. Oil
• 33g Pandan juice
• 4 egg whites
• 65g Sugar
• 1/2 tsp Cream of tartar or lemon juice
🙂
Thank you so much for your reply 😊
How about the baking time for 7 inch chiffon cake?
Is it still the same?
@@arielchan3312 Yes, baking time is the same :)
Thank you for sharing! Is there an alternative to cake flour?
You're welcome! If you don't have cake flour, you can use all purpose flour. After measuring the amount of flour needed, take out one tablespoon of flour and replace it with one tablespoon of cornstarch. It still won't be as tender as using cake flour but that's an option. hope this helps ☺.
Can I use pandan extract instead? If yes , should I adjust the recipe of the egg yolk batter?
Yes you can! For the 6" cake, you should only need 1 tsp of extract. Replace the 25g of Pandan juice with 25g of veg. oil and you should be good! 😁
Hi. I have pandan essence flavoring instead of extract. Can I use this and how much? Thank you.
may I know what brand of the whipping cream you are using? Any good brand and taste nice ?
Hi! If you are living in the United States, I always go with the Kroger brand. They have the thickest heavy whipping cream. I also use "Land O Lakes" and "Friendly Farms" before and they will all work well. Taste will not matter much because you always need to add some powdered sugar in there, or other flavoring, plus heavy cream usually doesn't have much taste.
Just make sure you are buying HEAVY whipping cream. 😀
@@tse_bakery_9582 staying in Singapore
Hello! I was wondering if using pandan extract. Do we replace the pandan juice with 25g of oil. And add the additional 15g of oil.
Hi Emily! For the 6" cake, you should only need 1 tsp of extract. Replace the 25g of Pandan juice with 25g of veg. oil and you should be good!
Thank you for responding so fast! I was wondering if I can replace the coconut cream with coconut milk. If not, is there any replacement for the coconut cream?
@@emilyleung9120 Using coconut milk in making the whipped cream will work. Choose the full fat coconut milk, refrigerate the canned coconut milk overnight. Then, you’ll scoop the coconut cream off the top of the can and use it in recipes that call for coconut cream. 🙂
Hi Emily - just want to add to my previous response... when you refrigerate the can of full fat coconut milk overnight, the "fat" part of the milk will harden and it will separate from the more "watery juice" part. The "harden" part of the milk is what you want to use. If you simply buy coconut milk in a bottle/carton, it won't do.
Hope this helps :)
can i use regular milk instead of coconut milk?
For the cake, you can replace coconut milk with regular milk.
For the whipped cream frosting, if you don't like coconut flavor, you can just use Heavy whipping cream.
🙂
Hi, may I know what pan size do you use for the cake? 😊
It's 6" 🙂
How long the frosting can be at room temperature before it become soft/ melting. Since it whipped cream😮
I did a little test long time ago, which I showed at the end of this video: ua-cam.com/video/CDu5fwSqbug/v-deo.html
It stays nice and firm for 2 hours at room temperature... 2 hours later is when you will start to see some changes. at 3 hours I can definitely see that the cream edges are not as crisp anymore, but still holding up.
Taste wise, it's the same, after 3 hours, the cream texture will be softer. ☺
Can I use pandan extract instead? If so, how much? Thanks!
Yes you can! But this recipe won't work too good for that. Use this instead:
- 3 eggs
- 45g cake flour
- 35g coconut milk
- 45g oil
- 2 tsp pandan extract
- 50g sugar
- 1/2 tsp Cream of tartar
Optional - add a little bit of green food color if needed.
Thank you! ❤❤❤❤❤
You're welcome! ☺
hi, Can I just put pandan juice and without coconut milk or any milk ? If so, how to adjust the recipe? Thanks!
Hello, yes you can. The coconut milk is to compliment the pandan flavor. So if you don't want to put any milk, you can replace the 45g Coconut Milk with 35g more of pandan juice, making it total of 60g Pandan juice.
Or, you can replace the 45g Coconut Milk with 35g of water.
Reducing 10g of the original coconut milk content in the recipe because other liquid has no fat in them.
Hope this helps 😀
Thank you so much 🙏
@@lingshitan6720 You're welcome!
Decided to give your recipe a go! However for some reason my batter yielded more than my 6" pan can hold! 😅 i had to use an 8" pan instead and it filled about 2/3 of it. My egg white meringue definitely came our more in volume compared to yours >_
Oh really? That's good that you have an 8" pan on hand! How did the cake turn out?
*promo sm* 😎
How much is 1 cup in grams ?
It's different if you are measuring liquid or dry ingredients. This site is a good reference for that: www.allrecipes.com/article/cup-to-gram-conversions/