Wow, beautiful chiffon, firm and tall!
Pandan chiffon is my favourite, as usual yours always turn perfectly baked. Btw, love the light green colour of it :)
Hi 鲸鱼篮篮篮 and Sally，谢谢，这个真的很柔软。可是我不太喜欢，它有牛油的味道。我认为这个烫面不太拾合pandan口味。
Hi Sonia and DG,Thanks. :)
love the pandan chiffon, looks firm.
Hi Raquel,Thanks for you nice words. :)
May I know why u sometimes add baking powder in the chiffon cake recipe but sometimes don't ?
Hi Anonymous,My past chiffon cake I did add baking powder. After trying without baking powder I realize chiffon cake still rise very nicely and tall so from then onward I don't use baking powder.
Happy Flour, how do you prevent a chiffon from sinking exponentially after removing it from the oven? I've attempted a dozen recipes but they've all ended up as sunken heaps. Please help...
Hi Anonymous,Do you meant the whole chiffon cake collapse once it was removed from the oven. Either the egg white was not whisked to a stable stage or over whisked till it dry. Over folding is also one of it cause. Another reason might be that the egg yolk batter is too watery which will result a dense ring around the cake.
Hi Happy Flour,Most of your recipe calls for a 20cm tube pan. May I check with you, how should I increase the recipe if I have a 25-28cm tube pan?I'm new to baking but would loved to try using your recipe to bake some for my family.
Hi Fion,I used 20cm tube pan for 3eggs chiffon cake, if you are using 25cm tube pan then you have to double the recipe (5-6eggs).
Hi Happy Flour,So everything in the recipe has to be doubled or just only the eggs? So sorry for asking this questions. You do bake great chiffons cakes, loved all your creations and your baking skills.
HI Fion,Yes, double everything. Don't try out this cook dough chiffon cake if you are beginner. You might face a lot of problems, try the usual mix and stir egg yolk method it much easier.
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