Tuesday, 7 December 2010

Pandan Chiffon Cake 南洋班兰威风蛋糕

My family loves chiffon cake especially pandan flavour. This time I experimented it with using milk and normal plain flour. It taste still very nice, just can't get the smooth surface. Conclusion is using cake flour- low protein flour for the best result. Using fresh milk in stead of coconut milk will lack of aroma of coconut milk but you will get lighter flavour.

Pandan Chiffon Cake - I inverted it immediately after removing from oven to prevent collapsing

Pandan Chiffon Cake after 1 hour.

Pandan Chiffon Cake


Ayu said...

Hi, QQ Red apple
came across your blog the other day to browse for palm sugar huat kueh,..
it leads to your blog..

i tried the recipe although it didn get the 'open mputh' huat kueh, the taste was acceptable to my family..just would like to say thank you & would link my post to the huat kueh posting. Thank you for sharing.

QQ red apple said...

Hi Ayu,
Thanks for trying my recipes, happy to know you likes it too. The key to get opened mouth huat kueh is ------ make sure the water in steamer i's"roaring" boiling before start to steam it.
Good Luck!!!!!!!!!