Showing posts with label Pandan Chiffon Cake. Show all posts
Showing posts with label Pandan Chiffon Cake. Show all posts
Sunday, March 22, 2009
Today is a busy day. My sunday morning run started late......overslept...so lazy but forced hubby to accompany me down the park for a quick half hr run. Cook, clean the house and bake. Yes, cake of the day is Pandan Chiffon. Emm turned out just right!!! Soft, light and not too sweet. Instead of having to extract the pandan juice from the leaves, I used pandan paste (for the very first time)....and wow,,so easy, no mess and the colour is just right...not looking so artificial. My next attempt will be Durian Chiffon cake......
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Tips
Splitting Cake Layers: Split cake by pulling a piece of heavy sewing thread horiontally, back and forth through the cake.
Leftover egg whites can be stored covered in the refrigerator 7 to 10 days. To freeze egg whites, place in a plastic ice cube tray, then remove the frozen cubes to a plastic freezer bag for storage. Thaw frozen whites in the refrigerator.
Over creaming causes the cake to sink when its baked, under creaming gives a stiff textured cake
Perfect Buttercream Icing: Beat the mixture for long enough. Aim to beat it for several minutes until it is very smooth and creamy. Ensure that icing sugar is sifted (perferably twice) .
Leftover egg whites can be stored covered in the refrigerator 7 to 10 days. To freeze egg whites, place in a plastic ice cube tray, then remove the frozen cubes to a plastic freezer bag for storage. Thaw frozen whites in the refrigerator.
Over creaming causes the cake to sink when its baked, under creaming gives a stiff textured cake
Perfect Buttercream Icing: Beat the mixture for long enough. Aim to beat it for several minutes until it is very smooth and creamy. Ensure that icing sugar is sifted (perferably twice) .