Wednesday, May 19, 2010

FAILED?

My 2nd Baked Chiffon Cake since i was in age 11 .... :D I love & miss my mum's Pandan Chiffon so much! She din't bake it for sooooooo long! Baking this cake is much much more difficult than a normal butter cake....

Yesterday my sis tried to bake
Coffee Chiffon Cake too.... A recipe adapted from Kevin Chai - Chiffon Cake is Done! I prefer pandan instead of coffee, so i did some changes! I changed the 60ml milk to 40ml coconut milk + 20ml pandan juice.

The cake rise & rise.... this picture taken while the baking still left 10 minutes..... I'm so happy with the risen :D

Look..... it's beautiful :D But....... sigh...... after 10 minute inverted, the cake fall out from the mould. So the cake can't stand..... :-( Anybody know what happen????? Is't my new mould???


See..... my cake out of shape!!! hahahaa.... BUT the texture is superb soft!


I will try it again.... Hope i can post a perfect Chiffon Cake soon. GOOD LUCK !


4 comments:

  1. Janice, this happened to me too the previous time I baked Pandan Chiffon. I suggest you baked it longer (maybe about 10 to 15mins more), make sure the chiffon has a good crust before removing from the oven. This crust will hold the cake in the tube pan and let it cool completely inverted and not fall out half way.

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  2. Hi Bee Bee.... i tried the 4th time :-( stil the same results!!! This time i baked for a longer time ( extra 10 minutes) but stil the same. Sigh... Is't my mould? This coming friday, i will bring my mould to Reese's hse. We will try it again using my mould :D

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  3. Good try after few attempts!

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