This is rather my "first post" on making a proper Pandan ChiffonCake using tube pan (similar to an angel food cake pan) method rather than the previous two (recipes) I made using Happy Call Pan (HCP)
A soft, moist and fluffy chiffoncake with a distinct pineapple flavor, This Pineapple ChiffonCake is a great center piece on your dining tables this coming Holidays
This cake was a highlight. Run a knife around edge and center to release cake. (This recipe took 2 oranges for the actual cake, but you'll need another orange for the Candied Orange Peel recipe below. Pour batter into a 10-inch angel-food cake pan with a removable bottom. ) Bake until a toothpick inserted near center of cake comes out clean, 55 to 60 minutes
Top with remaining cake batter, covering guava paste. Top with guava paste, taking care not to place paste against pan sides (it will melt and spread once baked)
Having never made a chiffoncake this was a new challenge and one I gladly accepted. She had watched it while waiting for a plane to come home and she shed a tear because of how special this video was and that memories, great memories are made with recipes and times such as coming home at lunch time from kindy and being sat on the kitchen bench to have a slice of "yellow cake"
Soft, airy chiffoncake enriched with pure butter and egg yolks. Happiest birthday cake, indeed. I am so thrilled with my Caramel ChiffonCake this time around
And that's how it happened, fine, splendid and showcased in my first ever chiffoncake- that of the supersoft genre of bake confections, carrying a lofty track record and possessing legions of flavoring potential
Even though I had stopped by the bakery the day before, I wanted to make something from scratch, so I decided on a chiffoncake because it was one of the cakes I make that my mom really enjoys
There's nothing more ordinary than a pandan chiffoncake. It seems strange to crave for a scent, but I really did, and I knew I had to make some soft and fluffy pandan chiffon
Here is the recipe for the basic chiffoncake from the book Tartine. It is easy to follow so we can make bakery style croissants, fruit tarts and tender cakes at home
Picking up momentum from the recent Bake Along - ChiffonCakes, I baked another one last weekend. But I will attempt this method when I bake a chiffon which I don't need to photograph
Matcha Chiffon (GF)I'm looking forward to seeing a few of my high school classmates today. If you don't have a sharp knife you can use a serrated blade to cut the cake without squishing it
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