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???
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.
ReplyDeleteHi 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
ReplyDeleteGood try after few attempts!
ReplyDeleteThanks Anncoo :D
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