After many times trying and failed with collapse chiffon cake. I was lucky to follow your recipe and it’s work as per my expectation soft , fluffy, not too sweet and in natural ways. Only need practice to take out the cake from the pan smoothly. Love it and thanks a ton🙏🏼.
Yvonne MareeI've been looking for a perfect chiffon cake for years, and actually grow tired of looking for the perfect one. If it wasn't dense, it was too sweet or it sank. Only recently, I decided to resume searching because I wanted a chiffon cake for my birthday. Thank God I bumped into your account. Hesitant at first because before yours, I already tried other recipes and they turned out like the previous cakes I've made. Yours actually my final shots. So I told myself to give it a try. And if it turns out to be precisely like the previous chiffon cakes I've made, I'll give up on making one and rest my hope. And voila! Your cake is beyond perfect. It is fluffy and not too sweet. At first I wanted to lessen the sugar, but decided to make the cake as it is. Good thing I followed the given recipe. Now my birthday chiffon cake will be perfect! All the best to you and your loved ones
Just tried this recipe, and it's the best pandan chiffon cake recipe I have tried, will not be looking ard any more. I made a few alteration, 1. Added some coconut cream 2. Replaced corn starch with potato starch (what I have at home) 3. Added a bit of salt to my meringue. 4. Added a tiny bit of the optional pandan paste. I'm glad that I did not alter the no. of eggs or the sugar amt. The cake was really fluffy and sweetness is just right for me. I am using 21cm round cake mold and cooking at 160degree for 55min is just right. The meringue was the best which I have beaten, adding the starch was so magical to make my meringue so foamy and bouncy.
Chiffon cake with pandan,. best cake of Asia specially over the North East Thailand,. I offer this cake to the Monks at the Temple on Buddhist Holy Day. "WUN PRA" I followed this recipe's from "Flavours Of Asia". thank you & forgot to say the last time, this recipe is so awesome. I will give you the credit on this because I told the Monks it is coming from you,. I just copy it because i don't have anything to offer except this. & i run out of fruits,.. at that time,. thanks for sharing,.... keep up the excellent work,..!!!
Great patience with answering all the comments! I'm sure I'll have a question or two to ask if I make it in future! Thanks for making such a awesome video!
Hi, may I ask if the corn flour works as the replacement of cream of tar tar? Can I use cake flour instead of pastry flour? When I mixed the cake flour into the egg mixture the batter becomes very thick and not watery like yours. Is it due to the flour? Can u enlighten me pls? TIA
Thank you so much! Today is my third chiffon that I baked using your recipe. The chiffon is always stunning and nice😃 Can you please make a video of cheese and chocolate chiffon?
Hi...i jt follow yr recipe ..bake one chiffon cake....it looks so nice & smell so good when its in over....after i let it cook down for 1hr on rack....the cake sunken...can i know y???
Thanks for the feedback. From my experienced, to prevent the cake from sinking, use a correct size chiffon cake tin, and make sure to turn it upside down immediately after baking. Well, at least they still taste good?
Hi, I made this today, but i was wondering what went wrong. In the oven the cake rose beautifully, and when I was about to take out I saw a hole in the middle and it shrinks. What could have gone wrong? I followed your steps exactly.
+FallenAngel2406 I'm not sure what exactly went wrong, probably over beaten/too stiff egg whites, or the pan size is too big, and the oven temp is irregular.
What is the purpose on adding corn flour into the egg whites? Thanks in advance. I usually just beat the egg whites with dash of lemon juice ( pinch of cream of tartar) and sugar till stiff peaks. Are those the same?
Joanna Lim Peck Hoon Well, what I've learned fr Chiffon cake is that , it leavened naturally from the meringue and not the baking powder. You have to whisk the meringue (egg whites) until stiff peak & glossy. Then fold into the batter & maybe give the batter a knock before baking.
Hi, I baked the cake but it sank after cooling down. Why is that so?can I make the meringue before the egg yolks & others?can I use cream of tartar to replace corn flour? If so, how much should I use?does brown sugar work well for pandan chiffon cake?Tks again for answering my questions
+Jackllyn Chan Probably the egg whites was over beaten, or the pan size was too big. You can beat the meringue first, just place it in the fridge, if your kitchen is warm. Also, you can replace corn flour with cream tartar, but I don't have the measurement. Unfortunately, I've never bake chiffon cake with brown sugar either, so not sure it will work well.
Stephanie Leung I'm sure you can use pandan extract. Try add a drop at time cos the extract has a strong pandan scent and very green in color. Hope this help.
Hi! Thanks for sharing, very kind of you. Can you please guide me, this is my first time I am baking☺️. I have failed😔, why my egg white cannot get the same texture like yours, how long you beat it? If I don't have machine, can I use hand? Preheat the oven for how Long? Thanks for your guidance and sharing.
First of all, Thanks for the comment and feedback. Unfortunately, I'm not sure how long you have to beat the egg whites. (use room temperature eggs and make sure the bowl and whisk are clean without any water or any residue) I'm sure you can use a manual whisk but it might take very long. As for the oven temperature, always preheat until it reaches the correct temp (some oven will beep or mine will show the temp I set)
hihi, May i know if i can use plain flour or self raising flour to replace and how many grams to replace pastry flour? Can i use castor sugar instead? Can i use 8" nonstick round cake tin to do this and not grease the tin but just use brown paper on bottom and sids of tin? Thanks and hope to hear from you soon so i can try over next few days.
***** You can use all-purpose flour, not self-rising, same amount should be fine. Yes, this recipe use castor sugar. I'm not sure chiffon cake works in non-stick pan though.
Is top flour same as cake or pastry flour or better as it's finer? I've a 21cm bundt pan (removable bottom) just bought to do this cake, not those non stick pan so I do not need any greasing? Thanks.
1. can I use all purpose flour or cake flour?2. Instead of 12g of corn flour/starch, can I use either of the above flour?3. can I use either 6 eggs for the yolk and white as I don't wish to waste any ingredients4. If I will to increase the oven temperature to 180C, does it mean the baking time can be shorter?Tks in advance for answering my questions
haii...looks so yummy,,i want to ask if we need to add emulsifier(ovalet/sp) when we whisk the egg yolk?? and for the pan do we need to grease it first with oil/butter?? thanks in advance..
I don't have access to fresh pandan leaves, can you please make a video on how to make the same cake but using one of them bottled pandan products? THANKS!
I think you should check the cake ard 40 mins and make sure you grease the bottom of pan and line with parchment paper. Hope it turn out well for you...Good luck!
I tried ur recipe today and it turned out great. Not too sweet, very spongy. But my cake shrink a bit because I cannot wait for the cake to cool completely upside down. Hehee...but this recipe is worth trying. Owh and I used only 6 egg whites and 6 egg yolks. Perhaps thats why my cake not fluffy as yours. Thanks 4 the recipe ya!
I'm sure you can but the cake might sink a little. You can try citrus, sweet potato, black sesame flavors too. I might upload an orange flavor chiffon cake soon.
if i'd like to use pandan extract and coconut milk instead of leave and water, how much of pandan extract and coconut milk i should use? love your videos!!
If i substituted the pandan juice for the pandan extract, do i still have to add in the 80ml of water? And instead of water can i change it to coconut milk instead?
The reason this recipe uses corn starch is to replace the leavener (like cream of tartar). Just omit corn starch you want to use the cream of tartar. Thanks.
After many times trying and failed with collapse chiffon cake. I was lucky to follow your recipe and it’s work as per my expectation soft , fluffy, not too sweet and in natural ways. Only need practice to take out the cake from the pan smoothly. Love it and thanks a ton🙏🏼.
Yvonne MareeI've been looking for a perfect chiffon cake for years, and actually grow tired of looking for the perfect one. If it wasn't dense, it was too sweet or it sank. Only recently, I decided to resume searching because I wanted a chiffon cake for my birthday. Thank God I bumped into your account. Hesitant at first because before yours, I already tried other recipes and they turned out like the previous cakes I've made. Yours actually my final shots. So I told myself to give it a try. And if it turns out to be precisely like the previous chiffon cakes I've made, I'll give up on making one and rest my hope. And voila! Your cake is beyond perfect. It is fluffy and not too sweet. At first I wanted to lessen the sugar, but decided to make the cake as it is. Good thing I followed the given recipe. Now my birthday chiffon cake will be perfect! All the best to you and your loved ones
Thanks for your lovely and thoughtful comments. I'm glad it turned out well for you :-)
Luc Van kasteel s
Just tried this recipe, and it's the best pandan chiffon cake recipe I have tried, will not be looking ard any more. I made a few alteration,
1. Added some coconut cream
2. Replaced corn starch with potato starch (what I have at home)
3. Added a bit of salt to my meringue.
4. Added a tiny bit of the optional pandan paste.
I'm glad that I did not alter the no. of eggs or the sugar amt. The cake was really fluffy and sweetness is just right for me. I am using 21cm round cake mold and cooking at 160degree for 55min is just right. The meringue was the best which I have beaten, adding the starch was so magical to make my meringue so foamy and bouncy.
I tried this recipe today. The chiffon cake came out super spongy and yummy! My parents and I love it. Thanks for your tutorial!
Irene F That's great! If you hv the pic, please share on my FB page. facebook.com/pages/Seasaltwithfood/104220376281547 Thanks again.
I baked this and the texture is so light and cottony soft. I really like this recipe very much. Thank you
Thank you for the recipe!
It's really fluffy and not so dry.
My whole family love it.
I'm glad it turned out well and your family enjoyed it. Thanks for the feedback :-)
I made this recipe and my family loved it! I made it in a 9x9 inch square pan and it turned out amazing ❤️
That's fantastic! Glad it turn out perfect for you. Thanks for the feedback!
Made this for the second time and both were equally successful! Thank you for the recipe! ❤️
1st time make the cake with this recipes, it's work, very soft, delicate and not ever sweet, thx ^^
Thanks for the positive feedback!
Chiffon cake with pandan,. best cake of Asia specially over the North East Thailand,.
I offer this cake to the Monks at the Temple on Buddhist Holy Day. "WUN PRA"
I followed this recipe's from "Flavours Of Asia".
thank you & forgot to say the last time, this recipe is so awesome.
I will give you the credit on this because I told the Monks it is coming from you,. I just copy it because i don't have anything to offer except this.
& i run out of fruits,.. at that time,. thanks for sharing,.... keep up the excellent work,..!!!
Thanks for your kind comments:-
Cesar Caoili Cesar Caoili
Hi I would love to make this cake so much, may I kno @about how long to beat the egg white when using medium speed?😊
Great patience with answering all the comments! I'm sure I'll have a question or two to ask if I make it in future!
Thanks for making such a awesome video!
I just made it todag its fluffy may i know if i can add a bit of coconut milk and how much should i use
Tried your recipe after 2 failures using other recipes. Instant success!! Thank you so much for the recipe!
Well, I'm glad it was a success!! Thanks for the positive feedback :-)
Can i make with 7 Egg Yolks and 7 Egg white?I have recipe with 9 Eggs for a big Cake if i have a Party.
Hi. What is the purpose of adding corn flour in the egg white mixture?
Thank you so much for the recipe! I tried and the pandan cake look fluffy and nice! Love it!
Mabel Li Great job! Thanks for the feedback. xx
Bake it today. Very successful. Soft & fluffy. Thanks for this healthy cake w/o use of coconut milk yet taste fragrance of pandan
Sorry for the late reply. I'm glad it was a success!! Thanks for the feedback :-)
Hi, may I ask if the corn flour works as the replacement of cream of tar tar? Can I use cake flour instead of pastry flour? When I mixed the cake flour into the egg mixture the batter becomes very thick and not watery like yours. Is it due to the flour? Can u enlighten me pls? TIA
Thank you so much! Today is my third chiffon that I baked using your recipe. The chiffon is always stunning and nice😃 Can you please make a video of cheese and chocolate chiffon?
Wonderful! I'll look into the cheese & choc chiffon. Thanks.
Hi...i jt follow yr recipe ..bake one chiffon cake....it looks so nice & smell so good when its in over....after i let it cook down for 1hr on rack....the cake sunken...can i know y???
Thanks for the feedback. From my experienced, to prevent the cake from sinking, use a correct size chiffon cake tin, and make sure to turn it upside down immediately after baking. Well, at least they still taste good?
Hi, I made this today, but i was wondering what went wrong. In the oven the cake rose beautifully, and when I was about to take out I saw a hole in the middle and it shrinks. What could have gone wrong? I followed your steps exactly.
+FallenAngel2406 I'm not sure what exactly went wrong, probably over beaten/too stiff egg whites, or the pan size is too big, and the oven temp is irregular.
Hi I do not have that particular pan. Can I bake it in a 8 inch normal pan
gUna jAgAnAddAn I think you can, but don't use non-stick pan.
Flavours Of Asia Hi if im using a 10 inch bundt pan, will this recipe measurement change?
gUna jAgAnAddAn The cake won't be as tall.
Can i substitute with a regular springfoam pan?
What is the purpose on adding corn flour into the egg whites? Thanks in advance. I usually just beat the egg whites with dash of lemon juice ( pinch of cream of tartar) and sugar till stiff peaks. Are those the same?
linda ang It's the same purpose as adding cream of tartar.
Ahhhhh.....I see...thanks for the fast reply
linda ang You're most welcome :-)
..
I am unable to get the fluffy and dry texture. What has gone wrong? Can i replace the corn starch to baking powder.
Joanna Lim Peck Hoon Well, what I've learned fr Chiffon cake is that , it leavened naturally from the meringue and not the baking powder.
You have to whisk the meringue (egg whites) until stiff peak & glossy. Then fold into the batter & maybe give the batter a knock before baking.
I will try again. Thank you so much for your Help.
Is that ok to change corn flour into lemon juice?
Just wondering, what is the purpose of corn flour in the egg whites mixture?
+Soulkifly Amath To stabilized the cake structure.
Hi, I baked the cake but it sank after cooling down. Why is that so?can I make the meringue before the egg yolks & others?can I use cream of tartar to replace corn flour? If so, how much should I use?does brown sugar work well for pandan chiffon cake?Tks again for answering my questions
+Jackllyn Chan Probably the egg whites was over beaten, or the pan size was too big. You can beat the meringue first, just place it in the fridge, if your kitchen is warm. Also, you can replace corn flour with cream tartar, but I don't have the measurement. Unfortunately, I've never bake chiffon cake with brown sugar either, so not sure it will work well.
Flavours Of Asia
Flavours Of Asia
Flavours Of Asia
Pastry flour is bread flour.? Oven using both top n bottom? Thanks
No, pastry flour is a type of soft flour or cake flour minus the baking powder.
Thank you for your reply.
Noted about flour.
How about oven? Using both upper n bottom or only bottom or only upper?
Can the pandan juice be substituted by pandan paste?
Hi, what if my pandan extract does not have much till 70ml, can I add in the extract part water? Or a new water instead?
Yes, you can add a little bit of extract with water.
how the size of your cake pan for this recipe..??you can make a chiffon cake by using egg whites only/chiffon cake egg white...??
+Mariposa Metamorposa Pls check the description box for more detailed recipe. Sorry, I don't have the recipe for egg white only.
when bake use upper/lower heat of the oven? or both?
My oven with bottom heat only.
@@Seasaltwithfood okay thanks😊
Hello i'm curious if i can use pandan extract instead? If so then how much should i use?
Stephanie Leung I'm sure you can use pandan extract. Try add a drop at time cos the extract has a strong pandan scent and very green in color. Hope this help.
this Pandan chiffon Cake is a most popular traditional cake in Indonesian, because the Pandanleave grow verywell in my Country.
Can i use mixer to mix the egg yolk?
I'm sure you can.
this cake really taste fluffy n moist, I like it very much!
Thanks for the feedback! I'm glad it turned out well for you :-)
Hi, If I am using cake flour, I don't need to add corn flour/starch?
+Jean Lim You still need to add the corn starch. Unless the cake flour incl corn starch.
I tried without & it turn out alright. My kids love it, tks for sharing the recipe!
Hi! Thanks for sharing, very kind of you. Can you please guide me, this is my first time I am baking☺️. I have failed😔, why my egg white cannot get the same texture like yours, how long you beat it? If I don't have machine, can I use hand? Preheat the oven for how Long? Thanks for your guidance and sharing.
First of all, Thanks for the comment and feedback. Unfortunately, I'm not sure how long you have to beat the egg whites. (use room temperature eggs and make sure the bowl and whisk are clean without any water or any residue) I'm sure you can use a manual whisk but it might take very long. As for the oven temperature, always preheat until it reaches the correct temp (some oven will beep or mine will show the temp I set)
Thank you for the replied. I finally managed to made it, it tasted very delicious. Once again, Thanks for your guidance
Wonderful! I'm glad it turned out well for you. Thanks for the feedback again :-)
how come chiffon cake does not stick to the cake tin w/o greasing it first? I wanna know.
It supposed to stick to the cake tin..then use a small knife to separate the cake from the tin.
Hi can I ask why the egg white doesn't thicken??
Perhaps you need to beat it longer.
+Flavours Of Asia okay thanks;)
That looks so light and fluffy and yummy
+Mrs H M Nathan Thanks.
Can I use granulated/coarse sugar instead of cane sugar?
It's better to use castor/cane sugar.
How long can pandan leaves last for in the fridge vegetable drawer?
Evaleen Tan At least 2 weeks.
Can I use square pan with no hole in centre?
+Siew Tan You can try, but don't have to turn the cake upside down.
hihi, May i know if i can use plain flour or self raising flour to replace and how many grams to replace pastry flour? Can i use castor sugar instead? Can i use 8" nonstick round cake tin to do this and not grease the tin but just use brown paper on bottom and sids of tin? Thanks and hope to hear from you soon so i can try over next few days.
***** You can use all-purpose flour, not self-rising, same amount should be fine. Yes, this recipe use castor sugar. I'm not sure chiffon cake works in non-stick pan though.
Is top flour same as cake or pastry flour or better as it's finer? I've a 21cm bundt pan (removable bottom) just bought to do this cake, not those non stick pan so I do not need any greasing? Thanks.
***** Sorry, I'm not sure about "top" flour, chiffon cake do not need any greasing, the cake supposed adhere to the pan.
Flavours Of Asia Thanks, may i know why baking powder is not required in your recipe? Thanks but i like no coconut milk recipe and hard to find this.
***** It's not necessary to have baking powder in chiffon cake. The cake is light & fluffy from meringue/egg whites.
Can I use 7 Large Egg Yolks since 7 Large Egg Whites used in this recipe ?
My Angel Cake Tube Pan is 20cm, can be used for this recipe?
I'm sure you can..the extra egg white is to make the cake taller & fluffier.
My Angel cake tube pan 20cm will it be too small for this recipe?
It's a perfect size. Good luck!
Thanks.I love yr videos,short & sweet.
is it the recipe used cream of tartar.? is it the pastry flour is same to the self-raising flour or not ?
The detailed recipe is in the description box. No leavening in this recipe and you can use all-purpose flour. Thanks.
+Flavours Of Asia thanks
Had to comment, this is by far my favorite cake..unfortunately i dont get pandan leaves where i live
i guess it's kinda randomly asking but does anyone know a good website to watch newly released movies online ?
@Wayne Ben i use flixzone. You can find it by googling =)
hi...thank you. question: so the oven is in 160° C since the preheating until finish?
Yes, correct
if i want to divide half of the recipe, how many eggs should i get?
You need to "half" all the ingredients.
hi, Flavour of Asia, what's pastry flour? is it cake flour? plain flour? anything to substitute?
+kit choyo Plain/All-purpose flour is okay.
+Flavours Of Asia hi, do I need to add water when I blend then pandan?
+kit choyo Yes, you need to blend the leaf with water...prob ard 80 ml, but you'll need 70 ml of pandan juice for this recipe.
+Flavours Of Asia what the ratio for water and pandan?
oven is fan mode or no fan...
+ally cang There's no fan mode in my oven.
1. can I use all purpose flour or cake flour?2. Instead of 12g of corn flour/starch, can I use either of the above flour?3. can I use either 6 eggs for the yolk and white as I don't wish to waste any ingredients4. If I will to increase the oven temperature to 180C, does it mean the baking time can be shorter?Tks in advance for answering my questions
+Jacqueline Chan You can use cake flour, 6 eggs, but do not subs the corn flour/starch...baking time should be the same with the same temp.
Can i replace the cane sugar to brown sugar?
I'm sure you can but it will alter the taste..try find cane aka caster/fine granulated sugar for this recipe. Thanks.
This is the best pandan chiffon receipe. I have made it 4 years ago, but now still come cos tired experiment other receipe
Great 👍
haii...looks so yummy,,i want to ask if we need to add emulsifier(ovalet/sp) when we whisk the egg yolk?? and for the pan do we need to grease it first with oil/butter?? thanks in advance..
+Icha Wulandari No emulsifier for this recipe and there's no need to grease the pan for chiffon cake. Thanks for the comment and "Happy Baking" :-)
I don't have access to fresh pandan leaves, can you please make a video on how to make the same cake but using one of them bottled pandan products? THANKS!
+R0b Cruz You can just use 1 to 1 1/2 tsp pandan paste for this recipe.
How the temperature? In celcius I mean
+Atika 0714 160˚C
+Flavours Of Asia thanks
What a lovely cake; could you write the full detail of the recipe? I would like to try. Thanks.
Checkout the description box for detailed recipe. Thanks.
hi, if i use all purpose flour, do i need to add baking powder?
+noor syafinas No, you don't need baking powder.
Hi! Just wondering if I were to bake this in a couple of 8inch cake pans, how long should I bake for?
I think you should check the cake ard 40 mins and make sure you grease the bottom of pan and line with parchment paper. Hope it turn out well for you...Good luck!
the oil can change butter or not ？
+Chong Mandy This chiffon cake usually make with oil. I'm sure you can use melted butter too.
Can you be the quality of those ingredients into cup?
Do it yourself or get a scale
Amazing recipe, thanks a lot! I've tried quiet a few in the past but the result was never satisfying. But this...this is a winner :-)
drollienap Thanks for the feedback. I'm great you like this recipe. xx
what is pastry flour
it's a soft flour...you can use all-purpose flour too.
can I use cake flour?
aside from cane sugar, what can i use?
Any regular white sugar...castor of fine granulated. Thanks.
is that corn flour same with maizena?
Yes, corn starch.
I tried ur recipe today and it turned out great. Not too sweet, very spongy. But my cake shrink a bit because I cannot wait for the cake to cool completely upside down. Hehee...but this recipe is worth trying. Owh and I used only 6 egg whites and 6 egg yolks. Perhaps thats why my cake not fluffy as yours. Thanks 4 the recipe ya!
Thanks for your positive feedback. Ha ha, it happen to all of us, eager to cut the cake as soon as we think it's cool enough :-)
can i bake this using normal square pan instead of the the hole in the centre type pan?
I'm not too sure it will work. Perhaps you can try it out, but lined your baking pan with paper. Thanks.
Flavours of Asia, can self raising flour be used? every time my mum bakes a cake, she uses self raising flour instead of plain flour?
Chiffon cake don't require leavening agent. So, try use plain flour. Thanks.
Hi, can I use a normal pan for this? Apart from Pandan, what other flavors can I make? Thank you.
I'm sure you can but the cake might sink a little. You can try citrus, sweet potato, black sesame flavors too. I might upload an orange flavor chiffon cake soon.
Thank you!
How should I clean the pan ?
Soak, scrub, & rinse.
Hi can I substitute the flour pastry with plain flour?
shinta dech I'm sure you can but I have not tried it.
can I decrease the sugar?
+Jason Owl I'm sure you can, but this cake is not very sweet. I've decreased the sugar from the original recipe too.
Thank you for reply. In this case I'll try your recipe first.
Its so fluffy! 😍
Can I use only 5 egg?
+Siew Tan Sorry, you'll need 6 eggs for this recipe.
I wonder if the green stuff can be found in Germany... ?
and..is it sweet or salty? how about cardamom instead? :) would it work out?
I'm sure you can..I've seen someone posted on IG...not sure they are fresh or frozen though ;-)
This looks great, gonna try this today! Thank you!
Nikki Herrera Thanks for the comment. Happy Baking!
Kalau guna loyang jnis lain bolehka
Loyang lain, the cake might sink. This cake is very light.
Can i use cake flour instead
Yes, but without any baking powder in them. Thanks.
what is pastry flour? is it cake flour? or top flour?
+Funk Riza I think it's similar to top flour.
thats not green enough looks like a butter cake, do people normally use green food colouring?
+Matthew If too much pandan, then the cake will be bitter. Those darker green cakes from artificial coloring.
Matthew Don't judge by its color .. The natural is always good .. no artificial 😊
Pastry flour is plain flour, right?
It's a lighter flour for cakes but without any baking powder. Thanks.
請問要烘多少度？
Niki Lovetfboys Sorry, I don't read Mandarin.
Niki Lovetfboys 160˚C
can i use self rising flour
No leavening needed for the recipe..you can use regular wheat or all-purpose flour. Thanks.
Can I knw Y add corn flour into eggwhites =)?
to stabilize the egg white.
harus di beri olesan mentega dan sedikit tepung agar tidak nempel..atau pakai kertas roti
Haryani Murti nama nya kek sifon tu tk perlu olesan apa2. klo mau oles. jd nya sponge cake. tu perbedaan sifon dn sponge cake.
Hi I want to ask if how long can you keep the pandan extract? I made a lot and I don't know when will be the next time I'll bake pandan cake.
Sorry, I'm not sure how long you can keep the pandan extract...a couple of days should be fine. You can try freeze them? Thanks.
Arlene Gutay h
if i'd like to use pandan extract and coconut milk instead of leave and water, how much of pandan extract and coconut milk i should use? love your videos!!
I don't use pandan extract, I guess about 1 tsp should be sufficient. There's no coconut milk in this recipe.
Minh Ha Do
if you want to use pandan extract ,just 1 tsp and coconut milk 60 or 65 ml. Happy Baking : )
Can I grease the pan ?
No.
did you used some oil to greased the pan or not?
No paper or greased for chiffon cake. It need to stick to the pan and rise. Thanks.
Thank you very much...
Can I Pandan Taste/Paste
+farmingBU GT Yes, if you can't find any pandan leaf but the color and taste will be diff.
Noted. Thanks for your tips. I will try again .
+Siew Tan You're welcome.
En français?
If i substituted the pandan juice for the pandan extract, do i still have to add in the 80ml of water? And instead of water can i change it to coconut milk instead?
Yes, top up with water. If coconut milk, then try this version ua-cam.com/video/leWpluA4SB4/v-deo.html Thanks
wish i can taste it. look so yummy. tk you.
like this recipe
Can I use cream of tartar instead of using corn starch or can add both or must use corn starch
The reason this recipe uses corn starch is to replace the leavener (like cream of tartar). Just omit corn starch you want to use the cream of tartar. Thanks.
Can I use blender ?
Mixer is better.