but when it cool down, it collapse & inside turn to wet.Please advise. Only thing I would do differently next time is to keep the cake in the tin for longer as the cake started to break when I removed it from the tin to invert onto cooling rack.I have posted the experience here: http://ramenandudon.blogspot.com/2012/01/pandan-chiffon-cake.html. If you add 1 Tbs of corn starch with 1 c of flour, it does the trick. Be careful of the tiny thorns lined along the sides of the leaves. Actually, it a bit looked like the sponge we usually use to clean the dishes with many holes in it (what's a silly comparison but I cant find any better idea to describe it:)). @Anonymous:You can use milk instead. @Anonymous:There are many possible things that caused a chiffon cake shrinking back once it cools down, like, the egg whites are not beaten well, the air inside is knocked out while folding in, the heat of oven is too high, the mould is greased......Do you know what caused the problem of your cake? I'm not sure if it was because i use the cooking spray when i baked the cake. @Anonymous:If cream of tartar is added, the beaten egg whites won't collapse easily.You might like to replace with 2 teaspoons of lemon juice if you don't have any. pandan chiffon is one of the best tasted chiffons around, i usually will also add a little pandan paste to that, for colour and aroma! It always breaks when i do it :(. i do not have cream of tartar now....would it be ok if i ignore it? Thanks for the recipe since I only know the baking mix which isn' t even half bad. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. All modes have fan force.Will let u know the outcome.PeacePriscilla Poh. Highly probable that the temperature of your oven was too high or something wrong with the batter. Any in Melbourne? @Christine@Christine's RecipesI just bought most of the ingredients. Interestfood is home to 5,000+ of the web's best branded recipes! Copyright © 2017 The amount of cream of tartar is very small and won't affect the final taste of the cake at all.Did you check the expiring dates of your ingredients? anyway, I use the smaller cake tin. The chiffon cake comes out good everytime. Thanks Christine for your response again.Perhaps, I shud bake this chiffon cake again but will put cake on the middle level of oven next time. @Priscilla:Assume that all steps and methods used were correct, the only possible cause of problem was the temperature of your oven.If the top of the cake was still wet, the cake still got moist inside. Hi cristine, I tried to make this pandan cake but it did not rise well?, why is that? The talam cake is one of the traditional foods originating from Indonesia. (Note: please refer to this video ". Thanks for sharing Christine..just wondering can I use self-raising flour instead of cake flour? Set aside. @KP :You're welcome. I've been baking so much but never attempted a chiffon cake outta fear :p until yesterday. When cooked the pancake can be easily removed and transferred to a plate. . and I found the center part of the cake is shrink in, abit like hourglass shape, but the cake is quite nice. This Cantonese Egg Tart is a very traditional Chinese dessert that you'll find in many Hong Kong restaurants (茶餐廳 Cha Chaan Teng ). Slice cake horizontally in half to make two cake layers. @irenelim:Highly likely that the temperature of your oven was too high or too close to the heating filament. Pour batter … I found the Pandan juice at a Koren market called H Mart. Hi Chrisine - thank you so much for this wonderful recipe :D ♥♥ - I tried it last night and the whole cake gone within 5 minutes. Hi Christine! I am watching the masterchef episode on Dutch tv as we speak. I dont use Olive oil though - sunflower oil is fine. Measure them in a empty plastic container, that way you can give it a good shake to mix it and aerate it at the same time. We use cookies to ensure you get the best experience … The combination of savory and sweet flavors makes this one cake liked by many people. This pandan chiffon cake recipe has been sitting in my draft folder way long ago. Well, i will try again without the cooking spray inside the mould, lets see how it turn out.Thanks for the help! I tried ur recipe and it turn out fabulous..! Hello ChristineI baked chiffon cake using ur recipe but the cake turned out a little wet in the upper portion. The baking time will vary, depends on the performance of every oven. This bacon and cheese bread was mad... Christine’s Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Well, instead of going to the hassle of going to market snacks, let's just make it ourselves. The ingredients are also very simple, you know. Have you tried this?Thanks in advance! Except that I used Top flour and double action baking powder, the rest of the step I followed ur method correctly. @Anonymous:No problem. You can pound the pandan leaves in it, then squeeze by your clean hands.Or finely chopped the leaves and then squeeze. FYI, I uploaded two videos on youtube: how to beat and fold in egg whites. This this morning using your recipe easy to follow and the shout out on your blog get such beautiful cakes. 40 mins.Await ur comments.BlessingsPriscilla PohSingapore: ( wants to giv it a try, this is a sure variation. Tartar now.... would it be ok if i ignore it this browser for the help of juice mix! Putting in the middle Udon: thank you so much but never attempted a chiffon pan!! The shout out on your blog times before, but the cake is quite impossible get... 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