tag:blogger.com,1999:blog-12790784.post114158119481865155..comments2024-01-02T13:03:12.101-07:00Comments on Lily's Wai Sek Hong: Pandan Chiffon Cakelilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger218125tag:blogger.com,1999:blog-12790784.post-5911816219833725112012-09-08T08:45:46.549-06:002012-09-08T08:45:46.549-06:00daphne
thanks for the info, i will amend it to 18...daphne<br /><br />thanks for the info, i will amend it to 180c.<br /><br />glad your cake turned out wellAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-78180209362146004422012-09-08T08:36:47.790-06:002012-09-08T08:36:47.790-06:00Dear Lily
I'm the one who wrote earlier about...Dear Lily<br /><br />I'm the one who wrote earlier about the typo in the temp. All the previous times I had baked this cake, somehow I'd never noticed it had to be baked in convection mode - but it always turned out really well nevertheless. Although I was concerned about baking a cake using convection mode, today I did bake it that way, at 175degC, and it was a success. Thank you for the lovely recipe... works wonderfully. Very moist, fragrant and rich :-).Daphnenoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-22231029569915425482012-09-07T18:51:00.357-06:002012-09-07T18:51:00.357-06:00Hi Lily,
You appear to have a typo in the oven te...Hi Lily,<br /><br />You appear to have a typo in the oven temp for the celcius measurement, Also, please could you confirm we should be using convection (fan) mode for the cake instead of top and bottom elements?<br /><br />Many thanks!Daphnenoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-26128800403627653192012-06-14T08:37:38.187-06:002012-06-14T08:37:38.187-06:00ancella
the flour is already very low, using less...ancella<br /><br />the flour is already very low, using less flour is not advisable. not fluffy - perhaps you have deflated the egg whites. I use double action baking powder.<br /><br />i have not made chow mai paeng but have luk tau paeng http://lilyng2000.blogspot.com/2010/01/putu-kacang-hijauluk-tau-paeng.htmlAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-80560335542677461152012-06-14T04:53:52.314-06:002012-06-14T04:53:52.314-06:00I've tried the recipe but the cake break while...I've tried the recipe but the cake break while baking.Can I use less flour b'cos I find that it's not fluffy enough!Can I use double action baking powder ? Thanks in advance for all ur recipes.Do you have the recipe for chow mai peang?(chinese type )Ancellanoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-10557754164792453292012-03-01T16:27:03.622-07:002012-03-01T16:27:03.622-07:00rihana
the egg yolk does not need much whipping, ...rihana<br /><br />the egg yolk does not need much whipping, the rise of this cake is mostly from the egg whites, so the whisking of the egg white is the most important.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-87704676077654662482012-03-01T16:01:05.932-07:002012-03-01T16:01:05.932-07:00Hi Lily, thanks for the recipe. My question is:
ho...Hi Lily, thanks for the recipe. My question is:<br />how to mix the egg yolks? can i use hand mixer or just hand whisk? do i need to whisk it until increase in volume like when making other cake? or just as long as all ingredients are blended well? Thank in advance for the advice.Rihananoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-3598532248182245232011-09-06T10:02:20.984-06:002011-09-06T10:02:20.984-06:00anonymous
i am sorry i can help you, I hope hong...anonymous<br /><br />i am sorry i can help you, I hope hong kong readers can help.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-81567598750580325352011-09-04T09:45:44.136-06:002011-09-04T09:45:44.136-06:00Hi, I am from HK, where can I get the pandan paste...Hi, I am from HK, where can I get the pandan paste and essence? Tks.<br /><br />near Wan Chai/ Causeway?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-30643932310771429182011-08-13T10:20:36.382-06:002011-08-13T10:20:36.382-06:00peter
i wish you the best in trying out this deli...peter<br /><br />i wish you the best in trying out this delicious cake.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-74489070306269481522011-08-13T00:55:42.935-06:002011-08-13T00:55:42.935-06:00Hi Lily,
I have tried to bake this cake a few tim...Hi Lily,<br /><br />I have tried to bake this cake a few times but it never came out right.<br />Now that I found you blog and read all the comments and all of your tips I see I do a lot of things wrong.<br /><br />I never knew you could overbear eggwhites :-)<br /><br />I'll try again today and I am confident now. Will let you know how it turns out.<br /><br />Grtzz from Holland<br /><br />PeterPeterhttps://www.blogger.com/profile/05143432886150571164noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-90792087811591250692011-08-04T12:27:28.123-06:002011-08-04T12:27:28.123-06:00priscilla3
pandan paste has essence already, so n...priscilla3<br /><br />pandan paste has essence already, so no essence neededAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-41194806863279031272011-08-04T10:12:47.020-06:002011-08-04T10:12:47.020-06:00Hi Lily,
I have a question if I use the pandan pas...Hi Lily,<br />I have a question if I use the pandan paste,do I still use the pandan essence? Thank you very much for your times and helpspricillia3https://www.blogger.com/profile/16602166587861049151noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-54007614093396234012011-01-22T14:02:11.692-07:002011-01-22T14:02:11.692-07:00victoria
dense at the bottom meant that you have ...victoria<br /><br />dense at the bottom meant that you have overmixed when folding in the eggwhites. If the egg whites have been whipped perfect, it should not deflate that fast. It takes getting used to folding in eggwhites and practice is the way to go.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-20950698820710711772011-01-22T13:17:10.285-07:002011-01-22T13:17:10.285-07:00Hi Lily,
Thanks for the recipe. I have tried baki...Hi Lily,<br /><br />Thanks for the recipe. I have tried baking this twice. But both times the cake looked good at the top, but was dense at the bottom (about 1 cm), like rubber.<br /><br />Would you have any idea what could have possibly gone wrong to cause this?<br /><br />VictoriaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-3261691500207194422010-08-09T10:20:50.951-06:002010-08-09T10:20:50.951-06:00Hi Lily,
Having read the other comments and getti...Hi Lily,<br /><br />Having read the other comments and getting enthusiastic in trying this recipe, I wanted to know after putting the cake into the 3rd lowest runk, the oven mode should be set at broil/ above heat/ lower heat or both? This is because my oven is not a convection oven and I'm quite new at chiffon baking. Thanks!<br /><br />Ting TingAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-56638054595198485062010-05-26T20:01:57.949-06:002010-05-26T20:01:57.949-06:00Hi Lily,
This is a GREAT recipe, I baked it toda...Hi Lily, <br /><br />This is a GREAT recipe, I baked it today, and my family loved it. My cake turned out well...<br /><br /> Its taste great, and it is so moist and spongy. I actually blogged about this cake on my blog. <br /><br />http://fueledbyfoodblog.blogspot.com/2010/05/pandan-chiffon-cake.htmlThe Hangry Fixhttps://www.blogger.com/profile/05275978495950452925noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-15037079848363280492010-05-17T21:03:50.264-06:002010-05-17T21:03:50.264-06:00hi, Lily,, thanks for the recipes..
i like pandan ...hi, Lily,, thanks for the recipes..<br />i like pandan chiffon cake very much..kzihttp://entrepreneur.gunadarma.ac.idnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-7029584484689508032010-03-18T00:21:00.252-06:002010-03-18T00:21:00.252-06:00I love this recipe, thanks for sharing! I'm in...I love this recipe, thanks for sharing! I'm interested in more of Chef Bernard Decaix's recipes, do you know if he has a published book? I've been searching for info on him on google, but haven't really found much. Thanks.Moonnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-6350662573781638192010-03-14T07:16:37.836-06:002010-03-14T07:16:37.836-06:00Thank you for the tips Lily. I will keep trying ti...Thank you for the tips Lily. I will keep trying till I get it right.Julienoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-79284706799453941502010-03-13T06:38:12.152-07:002010-03-13T06:38:12.152-07:00julie
you did a good job, the cake looked like yo...julie<br /><br />you did a good job, the cake looked like you have a success here except for that patch of darker green which i think could be that you have not mixed in the eggwhites to the green batter thoroughly. The cake looked cooked, so the baking time is right. Cracks are inevitable sometimes, perhaps bake at a slightly lower temperature the next time and bake it longer.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-19930489389592335982010-03-12T19:36:59.965-07:002010-03-12T19:36:59.965-07:00Hi Lily,
1.
http://i276.photobucket.com/albums/kk9...Hi Lily,<br />1.<br />http://i276.photobucket.com/albums/kk9/stabiloswingcool/Photo0913.jpg<br /><br />2.<br />http://i276.photobucket.com/albums/kk9/stabiloswingcool/Photo0915.jpg<br /><br />3.<br />http://i276.photobucket.com/albums/kk9/stabiloswingcool/moistpart.jpg<br /><br />In the third picture, the darker green part of the cake slice is one of the wet/very moist bits that I mentioned about in my previous comment. Does that indicate that it was underbaked? Thanks.Julienoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-61579279044590396732010-03-12T04:33:56.497-07:002010-03-12T04:33:56.497-07:00Hi Lily,
I tried baking the pandan cake using your...Hi Lily,<br />I tried baking the pandan cake using your recipe last night, and I hope you can help me with some questions please :) <br />I baked the cake in the lower third of my preheated oven at 175 degrees celcius (convection mode) and even checked it with an oven thermometer to confirm temperature during preheating time.<br /> The problem was that when I checked for doneness after 45 minutes and then every 5-10 minutes after that,the skewer just did not come out clean (moist crumbs clinging to it). So I just took it out of the oven after 1 hour and 20 minutes of baking because the top exposed part of the cake had formed a hard and dark brown crust. When I cut the cake after cooling time (2 hours), I saw bits of very moist batter/dough here and there. Despite this, the cake rose very nicely and only deflated very little after cooling time and the cooked parts of the cake tasted good. <br />Just wondering, is it abnormal for this chiffon cake to have baked for so long in the oven but to still have underbaked bits in it? Do you know any possible solutions to my problem? Thanks.<br />I've taked photos of the cake which I will post links to in my next comment once I've uploaded them onto photobucket. <br />Thanks for your time! :)Julienoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-88082573812431027272010-02-27T14:06:06.098-07:002010-02-27T14:06:06.098-07:00anonymous
i am sorry i can't help you but i h...anonymous<br /><br />i am sorry i can't help you but i hope UK readers can help.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-33857799169148500952010-02-27T09:21:07.962-07:002010-02-27T09:21:07.962-07:00I used to live in singapore and pretty much lived ...I used to live in singapore and pretty much lived on Pandan cake... now im back in the UK i want to make it but i dopnt know where to buy Panda essence and pandan paste... any ideas????Anonymousnoreply@blogger.com