CAKES - Chiffon Cakes
Pandan Cake with Gula Melaka Buttercream
July 19, 2017
| Recipe by Bake with Paws
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Finally after a lot of experimenting, I am comfortable to share an improved recipe of my Pandan Kaw-Kaw Chiffon Cake. I call it the Pandan Kaw-Kaw Chiffon Cake it is because I used very thick and concentrated pandan juice. Kaw-Kaw means thick/concentrate in Hokkien dialect.
I have been struggling to bake a nice Pandan Cake after changing to a new oven. Unlike the one I used to bake, the cake either cracks or collapses due to a too high or low temperature which is very hard to adjust with this new oven.
It finally worked (still with few tiny crack lines) after using this basic chiffon cake recipe given by my girlfriend, Mandy. No scalding of the flour, less liquid amount, baked with or without water bath If you prefer very moist and soft texture, please use a water bath, otherwise just dry bake like the traditional chiffon cake.
I have another Onde Onde Cake recipe that you may like to try too.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
Pandan Chiffon Cake
Yields: Two 6" Inch Round Cakes
INGREDIENTS:
110g cake flour or all purposed flour
½ tsp double action baking powder
½ tsp salt
6 egg yolks (L size, about 60g - 65 each egg)
54g corn oil or any vegetable oil
20g fresh milk
52g homemade pandan juice (screw-pine leaves juice), very thick and concentrated juice.
6 egg white (L size, about 60g - 65 each egg)
90g caster sugar or fine sugar
1/2 tsp cream of tartar or 1 tsp lemon juice
Utensil :
6 inch round pan X 2 units
METHOD:
- Preheat oven to 140 - 150C (top and bottom heat). Grease and line the base of baking pan with non-stick baking paper.
- Sift flour and baking powder in a bowl. Add in salt and keep aside.
- Separate egg whites from the yolks.
- Add in oil, pandan juice and milk to the egg yolks. Whisk until all well combined with a hand whisk.
- Add in sifted flour mixture in three batches. Mix until well incorporated. Set aside.
- Using a hand electric mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until firm peaks formed (when you turn your whisk upside down, the peaks will hold and curl over a bit).
- Gently fold the meringue into the egg and pandan batter with hand whisk in three batches. Change to spatula and fold gently until well incorporated.
- Knock the mixing bowl on the counter a few times to release any air bubbles.
- Pour the batter into the 2 prepared round pan. Skim the top with spatula gently while pouring to break the air bubbles.
- To prepare a water bath – Place the cake pans in a larger roasting pan, and pour warm water into the roasting pan until it comes up to a level of 1.5 cm – 2 cm.
- For my oven, I have to reduce the oven temperature to 130C. Bake in pre-heated oven at 130C for 60 minutes. Remove water bath then bake, increase to 140C and continue bake for another 15 minutes or until the top golden brown.
- Remove from the oven and immediately invert the cake pans. This will prevent the cakes from sinking. Let the cakes cool for 15 minutes before unmolding.
- To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper. Peel off baking paper from the base and place on a rack to cool completely for about an hour before icing the cakes.
Notes:
Please note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. It may not work for your oven. Every oven behaves a little differently, so please adjust accordingly for your oven.
Gula Melaka Swiss Meringue Buttercream
Adapted from The Domestic Goddess Wannabe and Dreamer Loft with some modifications.
INGREDIENTS:
Gula Melaka Syrup:
100g gula melaka, crushed or chopped
4 pandan leaves, tied a knot
1/4 cup (50g or ml) of water
Pinch of salt
Swiss Meringue Buttercream:
6 large egg whites
160g caster sugar
300g butter, room temperature
1/2 tsp vanilla extract
¼ tsp salt
METHOD:
To prepare Gula Melaka Syrup:
- Combine gula melaka, pandan leave and water in a saucepan.
- Boil over low medium heat until all the sugar has melted and reduce slightly.
- Remove from heat, discard the pandan leaves and strain. Keep aside to cool completely before using. The syrup will thicken as it cools.
To prepare Gula Melaka Swiss Meringue Buttercream (GMSMB)
- Cut the butter into cubes. Set aside to come to room temperature.
- Combine egg white and sugar in a heat-proof bowl over a pot of simmering water. Make sure the base of the bowl is not touching the water. Whisk with hand whisk until the sugar is dissolved. Rub between your fingers to check if there is any unmelted sugar.
- Transfer the egg white mixture to into the bowl of a stand mixer. With whisk attachment, beat over high speed until stiff peaks. Let it cool to room temperature before adding butter, this will prevent the butter from melting. To speed up the process, you may leave the meringue in refrigerator for 5 – 10 minutes.
- Add in half of the butter. Turn on to low speed and add in the balance of butter cube gradually then turn to high speed. Beat until the mixture comes together. Change to paddle attachment. At one stage, it will look curdled, but keep on beating until it combines into a smooth buttercream. Scrap the bowl if necessary.
- Add in salt and vanilla extract and beat until well incorporated.
- Add in Gula Melaka Syrup a little at a time. You do not have to use all the Gula Melaka Syrup. I only used 5 tablespoons in total. Scrap the bowl with spatula and beat until all well combined.
- The buttercream is ready. If the buttercream is too soft, put it in the fridge for few minutes to firm up before piping.
To Assemble Cake
Ingredients:
Dried coconut flakes (I used Hawaii Dried Coconut Flakes)
Tools:
Cake board, cake turntable, non-slip mat, icing spatulas, cake icing smoother, dough scraper, piping bags, round tip nozzle and 6B nozzle.
METHOD:
- Cut the dome top off and slice the cakes horizontally into half.
- Place the cake board on a turntable. Spread some buttercream on the cake board. Place a layer of cake on top. Spread a layer of buttercream on top of the cake, then stake the second layer of cake on top, repeat until finish all the cakes.
- Touch up any unevenness on the sides of the cake with some buttercream.
- Fit the a piping bag with a plain round tip and fill up with buttercream.
- Pipe rings around the cake starting from the bottom to the top.
- Once finished piping, use an off-set spatula to smooth the top.
- Even out the icing with an icing smoother by placing the smoother lightly on the cake with bottom touching the turntable and spin the turntable around. Repeat few times until the icing is smooth and even.
- Smooth the top again with the an off-set spatula until even.
- Fit another piping bag with 6B nozzle and fill with the balance of buttercream. Pipe swirls on top and sprinkle with coconut flakes.
GENERAL NOTES
I would suggest you read the following notes especially if you are don't bake often.
MERINGUE
Meringue plays a very important role in Chiffon Cake. Over beating meringue may cause the cake to crack, while under beating will cause the cake to collapse or it may not rise much.
Use room temperature egg whites, this will yield more volume. Cold egg whites will not whip well. It is easier to separate your eggs when they are still cold, then leave the egg whites aside to come to room temperature.
Make sure your bowl is clean and there is no any trace of egg yolk or fat. Fat will interfere with the formation of meringue.
Use cream of tartar to stabilise the whipped meringue. Cream of tartar is acidic and can be replaced with lemon juice or white vinegar. The replacement ratio is 1:2. If your recipe asks for 1/4 tsp of cream of tartar, then replace with 1/2 tsp lemon juice.
Stages of Meringue:
Soft Peak – The meringue is soft and unable to hold its form, it will drip after you turn your whisk upside down. You will see the ribbon lines, but it disappears the moment you stop whisking.
Firm Peak – The peak will hold and fold back slightly when you turn your whisk upside down. The meringue is glossy and the ribbon lines stay. This is the stage we look for if you do not want your cake to crack.
Stiff Peak – The peak will hold straight and doesn’t fold back when you turn the whisk upside down. The meringue is very glossy and thick too. Most chiffon cake recipes will prescribe this stage but the cake will easily crack when baking. However, if you don’t mind the cake cracking then it is fine. It doesn’t affect how the cake tastes.
Over-beating – The meringue looks grainy, broken and dull. We do not want this stage in baking as you will not be able to fold it into the flour batter nicely.
OVEN TEMPERATURE AND BAKING TIME
Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
It would be good to use an oven thermometer when baking. This will help you understand and know the actual temperature you are baking at. The actual temperature in the oven may not be the same as the oven’s setting. Leave the thermometer on the same rack where you place your baking.
I usually bake cakes with top and bottom heats setting. I don’t encourage baking cakes with fan-forced mode as this setting uses a fan to circulate the hot air for quick baking or cooking at high temperature and may result in cracks on the cake. However, if fan mode is used, it is recommended to reduce the temperature setting by about 20C if using a fan-forced mode.
WATER BATH vs DRY BAKE
For a water bath, the cake pan sits within another pan filled with a little water. Place the cake pan within a larger pan and pour hot water into the outer pan until it comes up to a level of 1.5cm – 2 cm. Place the whole thing in oven and bake.
The benefit of water bath is that it will moderate the baking temperature and prevent the cakes from cracking. The cake texture will be very moist too.
Chiffon cake baked without a water bath is more brown and crumbly. Some may prefer this texture. Please make your own choice between water bath or dry bake. This is a very individual personal preference.
Great recipe! Can u share how did u make the concentrated pandan juice? Thanks!
ReplyDeleteHi there,
DeleteThank you for dropping by. Please refer to my Onde Onde Cake recipe link below for how to make Pandan Juice method.
http://www.bakewithpaws.com/2017/09/onde-onde-cake.html
Cheers & happy baking:)
Hi, can this be turned to a naked cake? So tempted to make your cake for mother's day!
ReplyDeleteHi, thanks for dropping by. I am really sorry for late response.
DeleteSure! Of course. You may decorate any style you prefer.
Cheers & happy baking:)
Hi, thanks for sharing your recipes I cannot wait to try this!!
ReplyDeleteWill this cake taste airy and light like chiffon cake or will it be more of dense but moist sponge/butter cake?
Thank you!!
Hi there,
DeleteThank you for dropping by. It is a chiffon cake recipe. But, it is baked in normal tin. So the texture will be slightly dense if compare with chiffon cake baked in tube tin.
Cheers & happy baking :)
Hi thank you so much for letting me know! I am still an amateur baker but love to learn more about cakes. I didn't know baking the similar recipe in different pans would result in different texture! but that's great to know!! Thank you! Would you also recommend using regular Buttercream for the frosting? instead of swiss meringue?
DeleteThank you!!
You are most welcome :) The texture is only slightly different. I would highly recommend Swiss Meringue Buttercream because it is smoother and less sweeter.
DeleteHappy baking....
I made this cake today and everyone loved it. Cake was light and full of pandan flavour while the buttercream was light and buttery. However, I probably heated up the oil too much and ended up burning the flour. I tried again without heating the oil and it came out great :) thanks for the wonderful recipe.
ReplyDeleteHi there, You are most welcome... Great to hear that you like it and thank you for trying this recipe. Yes, you should omit the cooked flour method if you are not comfortable.
DeleteCheers :)
May I know the reason why u heat the oil first before u mix into the flour? Does it result in a better cake texture?
ReplyDeleteHi Jackie,
DeleteThank you for asking. This is called Cooked Dough or Tang Mian method. The cooked flour will make the cake more softer. However, it is ok if you want to omit this step.
Cheers & happy baking :)
Thank you for your reply. I will give it a try.
DeleteI have just baked the cake .The texture is so fine n cottony. So good. Thank you for sharing this recipe with us.
ReplyDeleteThank you, Jackie for the update. I am glad that you like it. You are most welcome :)
DeleteHi! Looks amazing. How do you prepare the pan? Do you grease or use parchment paper?
ReplyDeleteThank you, Surya for dropping by. I lined the base of the pan with parchment paper and grease the side.
DeleteCheers & happy baking :)
My butter cream curdled after adding butter. I gave up on the cream. any tips. Butter was room temperature. It was fine for a while but eventually curdled. Sigh
ReplyDeleteHi Suzanna,
DeleteThank you for your question. It is normal it will look curdled at one stage, but you have to keep on beating until it combines into a smooth buttercream. It may take for a while.
It could be also your meringue still warm. You need to wait until the meringue back to room temperature. You may leave the meringue in the fridge for 5 to 10 minutes to speed up the process.
Cheers:)
Hi, I your cake looks amazing. I would like to make it into cupcakes. Will it make any difference to the texture of the cake? And 1 more thing...if I omit the cream of tartar, will it be a problem?
ReplyDeleteI'm sorry that I have so many questions 😂😂 I'm still new at all this baking thingy 😅😅
Hi Najah,
DeleteNo worry! Thanks for your questions.. Yes, you can make into cupcakes. But, you need to cut down the baking time. Around 20 mins or until the skewer come out clean..
Cream of tartar is to make the Meringue stable. Your meringue will break apart. You can replace with 1/2 tsp of lemon juice or white vinegar if you don’t want to use cream of tartar..
Cheers and happy baking 😊
Hi Yeanley,
ReplyDeleteThanks so much for your reply. Really appreciate it.
Definitely gonna give it a try and will update you the outcomes 😄
You are most welcome, Najah!
DeleteHappy baking.... :)
Hi Yeanley,
DeleteI've tried your recipe and it comes out wonderful. My family and friends loved it. It really was soft & cottony 😍😍😍
I tried both as cupcakes & cake and both turns out wonderful 😁😁
Hi Najah,
DeleteThank you for the updates. I am happy to hear that your family and friends like it. You are good baker too..
Cheers :)
Hi! My cakes always shrink when I reduce the temperature from 170 to 150. Do you what's the problem?
ReplyDeleteHi Mendy,
DeleteThank you for your question and trying this recipe. It could be your oven is not hot enough and the inside the cake still raw. All the ovens behave differently. In this case, please try not reduce the temperature and see what happen. Remember, please do not open the oven door too, the temperature may drop.
Cheers and I hope this help.
Hi Yeanley,
ReplyDeleteI noticed that you baked it in 2 6-inch round pan. May I know is it possible to bake it in one 8-inch or one 9-inch round pan? Please advise. Thanks.
Hi Samantha,
DeleteThank you for dropping by. Yes, you can use this recipe to bake in one 8 inch round pan. You also can reduce to 5 eggs recipe as follows:
Ingredients:
105g cake flour or all purposed flour
½ tsp double action baking powder
1/4tsp salt
5 egg yolks
65g corn oil
42g fresh milk
42g homemade pandan juice (screw-pine leaves juice), very thick and concentrated juice.
5 egg white
60g caster sugar
1/4 tsp cream of tartar
Cheers and happy baking :)
Hi Yeanley, if I follow the 5 eggs recipe, baked in 8 inch round pan, do I have to increase the baking time?
DeleteHi Evelyn, Thank you for asking. You do not need to increase the baking time. But, the temperature and time is just a guideline. Please monitar closely your cake while baking and adjust accordingly to your oven. Every oven behaves differently.
DeleteCheers :)
For the meringue buttercream, can i use margarine instead of butter?
ReplyDeleteHi there,
DeleteThank you for asking. I guess you can. But, I never used margarine because I usually avoid process trans fat like margarine.
Cheers :)
HiYeanley,
ReplyDeleteI tried ur recipe but I failed at the step after adding in yolk to the flour batter. the batter still remain like paste texture after adding in yolk and when I add in meringue, I could not mix both together. end up the cake is very lumpy. I think the texture of the batter after adding in yolk should be watery? or did I missed any steps?
Hi Careen,
DeleteThank you for trying this recipe. It could be due to some flour absorb more water. The texture should be slightly runny like picture 3. In this case, please reduce the flour and adjust the oil as follows:
Two 6" Inch Round Cakes Recipe:
100g cake flour or plain flour
70g veg. oil
Two 7" Round Cakes Recipe:
135g cake flour or plain flour
95g vege. oil
I hope this will work for you.
Thanks
Hi Yeanley,
ReplyDeleteMy cake deflates. Could it be I line both bottom and the side with parchment paper?
Thank you in advance.
Hi Yuenten,
DeletePlease line the base of pan only and not the side. If your cake shrink a lot, please use another method. Immediately invert the cake after removing from oven. Unmould the cake after 15 to 20 minutes.
I hope it will help.
Cheers :)
Thank you for your advice. I will try again.
ReplyDeleteYou are most welcome...Good luck and happy baking :)
DeleteHi is there a substitute for double action baking powder?
ReplyDeleteHi there,
DeleteYou may omit double action baking powder or baking powder if you don't have. Lately, I have been baking without adding it. The cakes rise nicely too.
Cheers :)
Hi there, instead of double action baking powder, can I use normal baking powder?
DeleteHi, Yes, you can use normal baking powder.
DeleteCheers :)
Hi is there a substitute for double action baking powder? Do you check the temperature of the egg whites for the SMBC?
ReplyDeleteHi, I didn't check the temperature. But, you need to use your fingers to check any unmelted sugar and it is warm and not hot.
DeleteThanks:)
I tried this recipe. It doesnt match to my expectation. The method was so hard but the outcome is not what i expected. I think there are many other simple recipe for pandan gula melaka.
ReplyDeleteThank you for your comment. I hope you will find other recipes that suitable for you.
DeleteHi, read many good reviews about your recipe and im keen to bake it! however, i would like to check. is it necessary to use corn oil? can i substitute it with rice oil? will there be a texture difference? thank you :)
ReplyDeleteand what cream of tar tar brand are you using?
Hi there,
DeleteThank you for interest. You can use any vegetable oil. I don't think there is any different in texture. I used coconut oil, olive oil or canola oil sometimes.
For cream of tartar, there is no brand on the packing, I got it from House of Ingredients.
Cheers and happy baking. Hope you will like it too.
hi there, i looked at your receipes of both your chiffon cake and cotton cake. the ingredients and methods look similar. however why do you let the chiffon cake cool completely in the pan before removing while you suggest to remove the cake immediately from the pan with the cotton cake?
ReplyDeleteHi there,
DeleteThank you for your question.
Actually chiffon cake and sponge cake recipe are quite similar. From what I know,, chiffon cake bake in tube tin and sponge cake bake in normal round tin. I called it cotton because it is cooked dough method and I found it very soft like cotton. Anyhow, just a name.
There are few methods of cooling down. For this cotton cake (sponge cake), you can also invert the cake and let it cool completely before removing the cake tin. Please try few methods and stick to the method that it works for you.
After so many bakings of sponge cake, I find the inverting method and let it cool completely before removing cake tin work better for me.
I hope it helps.
Thanks and happy baking :)
Hi! I tried out this recipe and it is amazing!! The cake is so soft :)
ReplyDeleteI have one question though - is it possible to put the buttercream and everything on, and place it in the fridge the night before? I'm taking it with me on a 3 hour travel.
Thank you once again
Jolynn x
Hi Jolynn,
DeleteThank you for trying this recipe. I am happy to hear that you like it.
Yes, you can. In fact, this cake with buttercream can stay in the fridge for a week. One of my friend kept in the fridge for almost 2 weeks as she forgotten and still taste ok. But, of don't purposely keep so long.
If you can pack the cake in the cold box during your journey will be good.
Cheers :)
Hi, just wanted to say thanks so much for this recipe. The texture of the cake is love!! I even made a matcha version after that for my brother's birthday and he loved it :)
ReplyDeleteMany thanks!!
Hi Michelle,
DeleteThank you for your feedback. I am so happy to hear that you like it. Matcha version should be very nice too. Thanks for sharing the idea.
Cheers :)
Hi, I would like to try the cake. Can I substitute fresh milk for coconut milk instead? Since coconut milk has more fat will it change the texture of the cake?
ReplyDeleteHi, Yes. Some recipes use coconut milk. It is ok if coconut milk contain more fat.
DeleteThanks and happy baking.
Hi. Can I bake with 8’’ round pan?
ReplyDeleteHi, you can use the 6 eggs recipe to bake in one 8" round pan. Cheers :)
DeleteHi is it okay if i use concentrated pandan flavouring instead of the pandan juice concentrate mentioned in the recipe above? Is there be any changes in the recipe that i should take note of ?
ReplyDeleteHi, thank you for asking. Yes, you can. But the taste will be different from natural pandan aroma. I never used flavouring in my cakes. I am not sure how much you should use. Sorry about this.
DeleteCheeers :)
Hi, thank you for the recipe. I wanted to try this recipe but i only have one 7" cake pan. Can i leave the second batch of cake batter at room temperature while the first one is in the oven?
ReplyDeleteHi, thank you for asking. Not advisable to leave the batter for more than an hour. The air will deflate.
DeleteCheers :)
Hi, thank you for sharing your amazing recipe.can i use the sandwich cake tin ( 7inch 3cm height)to bake few layers at one time. Thinking to make 3 layers birthday cake. Thanks
ReplyDeleteHi, thank you for asking. Do you mean 7 inch square pan? If you are baking in 7 inch square pan, please reduce to 5 eggs and reduce the rest of ingredients proportionally.
DeleteCheers :)
Thanks for ur reply. It's 7inch round shallow tin. Only 3cm high.
DeleteOh I see.. Yes, you can bake it in few tins. But, please adjust the baking time shorter. I never baked before in this way. So, unable to advise you the time.
DeleteI don't think this will yield very tall cake.
Cheers :)
Thanks. I think i better stick to 7inch deep cake tin. Will let you know how it turn out. :)
DeleteHappy baking and looking forward to hear your result.
DeleteHi, i baked the cake today and the cake sank in the middle when i change the temperature to 150. Just wondering why need to change temp to lower and how do i know when i need to lower the temp. And is it okay to use fan forced ? Thanks.
DeleteHi, we changed the temperature lower because 170C may be too hot and the cake will crack. We normally change temperature when you see the cake rise fully.
DeleteHowever,the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Usually we don't use fan-forced for cakes because it will be too hot and the cake will crack.
Hi, is there any way to obtain the pandan extract faster? if I am planning to bake the cake on the same day 😅
ReplyDeleteHi, thank you for asking. Add less water during blending if your blender works with less liquid. Cheers:)
DeleteHi hi, thanks for your post. Just to understand. Doesn't double action baking powder react to heat? So, after cooking into dough, then mixing into batter, then putting into oven. Baking powder already lost its rising power?
ReplyDeleteHi Monica, Yes, you are right, double baking powder react when it is mix with liquid and then react again when expose to heat. Actually, no need baking powder in this recipe and the cake will rise too.
DeleteThanks :)
hi
ReplyDeletejust want to ask if i were to bake this in an 8 inch cake pan instead of two 6 inch cake pans cos i dont hv them, using 110g of flour with the 6 eggs method as stated, will the mixture overflow? if it will, i will hv to line the sides of the pan with baking paper that is taller than the 3 inch height?
Hi, Thank you for asking.
DeleteActually this recipe (6 eggs and 110g flour) is for 8 inch round pan too.
Cheers:)
Hi! Thanks for sharing your recipe.
ReplyDeleteI tried out my Pandan Cake and Gula Melaka Swiss Buttercream last week and it came out so deliciously.Thanks for your recipe.
Hi, thank you for tying this recipe and your kind feedback. So glad to hear that you like it.
DeleteCheers :)
Sometimes when I overturn the cake, it retracts early and will drop. It doesn’t hold that long.is it because of my meringue ?
ReplyDeletePls advise
Hi, thanks for asking. Do you mean your cake drop when you invert the cake after baking?
DeleteHmm, Could be your baking pan? Don't use non-stick baking pan.
Cheers :)
Yes after baking it retracts quite fast and drops....I’m using aluminum tin...non stick pan and I don’t grease it. Because if I just overturn it for 5 mins to prevent it from dropping out from the tin, then the cake shrinkage is more than if I leave it longer overturned
DeleteDo you use stick pan or non-stick pan? Don't invert for too long then.
DeleteThank you
DeleteMy pleasure :)
DeleteHi
ReplyDeleteCan I just check if I am able to use pandan paste and essence instead of fresh pandan juice. If so what ratio should I use
Hi, Thank you for reading my recipe. Yes you can. But, I have never used ready made pandan paste or essence in my baking. I am not sure how much to use.
DeleteHowever, I think you probably just need a little. In this case, please replace the amount of pandan juice with milk. For the above recipe, you replace with 70 or 72g of milk and add in the pandan enssence.
Cheers :)
Hi;
ReplyDeleteif i only one to make 2 layers of e sponge cake how to reduce the Qty of e recipes
Hi, thank you for visiting my blog. Please cut down to half of the recipe. Just slice the round cake horizontally into 2.
DeleteCheers :)
Hi, thks for the recipe. Noticed that for the buttercream, have to first melt sugar in egg white over pot of simmering water. But wouldn't this cook the eff white ? Is it possible to beat the egg white by adding sugar just like how we bear meringue?
ReplyDeleteHi there,
DeleteYes, sugar need to be melt first. No, it will not cook the egg white. Just, make sure the base of the bowl is not touching the water.
Sorry, I have not tried without melting the sugar and not sure it will work.
Cheers :)
Hi there! Do you happen to have an updated recipe version for 2x 7-inch cakes as well? :)
ReplyDeleteHi, thanks for asking.
ReplyDeletePlease use 4 eggs recipe for one 7" round pan.
For two 7" round pan, here is the recipe:
INGREDIENTS:
148g cake flour or all purposed flour
½ tsp double action baking powder or baking powder
½ tsp salt
8 egg yolks (L size, about 60g - 65 each egg)
72g corn oil or any vegetable oil
24g fresh milk
72g homemade pandan juice (screw-pine leaves juice), very thick and concentrated juice.
8 egg white (L size, about 60g - 65 each egg)
120g caster sugar or fine sugar
1/2 tsp cream of tartar
hi Yeanley, actually what is the purpose of "Placing the cake pan in a pan slightly bigger before placing in a larger roasting pan"
ReplyDeleteHi, thanks for asking. To prevent water (from the water bath) seep into the cake tin as the square pan I used is not fully sealed. If you your pan is fully sealed than please omit this step.
DeleteCheers :)
Hi Yeanley
ReplyDeleteI love the GMSMBC. However, the texture of my cake became very dense after I put the cake into the fridge. It was light and airy when I layered it with the buttercream.
Wondering could it be due to putting in the fridge although I did put into a cake box with a lid?
But I did make one variation to your recipe. After each layer of buttercream, I topped with a layer of desiccated coconut mixed with Gula Melaka syrup (the mixture was slightly wet). Could this be the reason the cake became dense?
Hi, thanks for trying this recipe. It could be the reason. Try not to add this mixture next time and see what is the difference.
DeleteCheers :)
I would like to try the pandan cotton cake recipe using the tang mian method. In step 4, can we add in the egg yolks when the mixture is still hot?
DeleteHi, please follow this step before adding the egg yolk. Need to add the milk and pandan mixture first. It will bring down the temperature.
Delete"Then add in milk and pandan mixture, mix with spatula until all incorporated. Gradually add in the egg yolk, stirring with a spatula or hand whisk until smooth. Set aside.
Cheers :)
Hi, came across ur blog and was tempted to try our ur recipe. The cake turn out very good but the buttercream was watery after final mixing. I added 5 tbps of cocoa powder instead of gula melaka. Could it be this reason? Thanks!
ReplyDeleteHi, came across your blog and was tempted to try out the recipe. The cake turn out very good but the buttercream I made was watery after mixing all the ingredients. I added 5 tbps of cocoa powder instead of gula melaka syrup. Could this be the reason? Thanks!
ReplyDeleteHi, thanks for trying this recipe and your feedback. Yes, it is the reason. The cocoa powder will melt when in contact with melted sugar and egg white. If you would like to make Chocolate Swiss Meringue Buttercream, you need to melt the cooking dark or semi dark chocolate, let it cool down to room temperature then add into the buttercream.
DeleteFor the 6 eggs white Swiss Meringue Buttercream, I used about 140g of dark chocolate.
I hope it helps.
Cheers :)
Cool! Thanks for the fast reply and advise.
DeleteMy pleasure :)
DeleteSry, one more enquiry. which recipe is suitable for 8" square tin as I only have that size. Thanks!
DeleteHi, I have not tried baked on 8 inch square. You can use the 6 eggs recipe. But, your cake maybe short. Try to increase to 7 eggs recipe. Please increase the rest of the ingredients accordingly. 7/6 is 1.1666666. X all ingredients with this.
ReplyDeleteCheers :)
Hi,
ReplyDeleteThank you for your recipe. I've tried making this cake using half the recipe for one 6 inch cake. It turned out quite well. The only thing was that we found the frosting too sweet. Can i reduce the amount of sugar for the frosting (keeping the same amount of gula melaka syrup)? Will that affect the swiss meringue?
Thank you.
Hi, thanks for trying this recipe and your feedback. Actually, I have already cut down the sugar if you compared with other SMBC recipe. I think it is because of the gula melaka.
DeleteI have not tried less sugar than this and not sure if it will affect the meringue. You can try and maybe it will work.
Cheers :)
Thank you for your reply.
DeleteOK, i will try to reduce the gula melaka by a little the next time. :)
You are most welcome :)
Deletehi may I know if you use removable baking pan or normal baking pan when baking chiffon or cotton cake? Once I baked chiffon cake with mined base in normal round pan, the centre part of the bottom sank after cooling down upside down. Any idea why did it happen?
ReplyDeleteHi, thanks for trying and asking. I used normal round pan. It could be the centre of the cake is not properly cooked and still wet. I used to have this problem when I used the cotton cake recipe as this recipe contain more liquid. So far so good after changing to the chiffon cake recipe.
DeleteIf you tried the chiffon recipe, then it could be the temperature. Please adjust to the temperature of your oven. My oven is very hot, thats's why I baked at very low temperature at very long period.
I hope it helps.
Cheers :)
I have been making your shokupan soft white bread recipes and LOVE them all. I would like to make this cake but I don't have pandan concentrate. Can I use something else like lemon? or just vanilla?
ReplyDeleteHi, thanks for trying my shokupan soft bread and your kind feedback. I never used this recipe to bake other flavour. I am not sure how it turn out. But, I have banana chiffon cake as the link below if you would like to try.
Deletehttps://www.bakewithpaws.com/2020/11/banana-chiffon-cake.html
Cheers and happy baking :)
Hi Yeanley, if I only want to bake it in a single 6X3 inch round pan, should I use only half the ingredients mentioned in your recipe? Also, do I need to reduce the baking time and oven temperature? Thank you in advance.
ReplyDeleteHi, thanks for reading this recipe. Yes, please cut down the cake recipe to half if you just wanted to make one 6inch round cake. The baking time and temperature should be the same.
DeleteCheers :)
Can i change this to coffee flavour? If so, how would I do it?
ReplyDeleteAlso, is there a recipe for stabilised whipped cream,? Otherwise is the Swiss meringue very sweet or can I adjust it to be less sweeter?
Hi, thanks for reading this recipe. Yes, you can change to coffee flavour. But, I have not tried yet so I can't advise how to do it. Sorry I don't have the recipe for whipped cream. I have not tried low sugar swiss meringue buttercream yet. So, again I am not sure how much you should cut down.
DeleteCheers :)
Hi, if i want to bake this in one 8 inch cake pan, can i do it with the two 6 inch cake recipe ? how long do i have to bake it ? And for the SMBC do i need to double the recipe ?? Thank you so much!!
ReplyDeleteHi, Thanks for reading this recipe. Yes, you can bake 6 eggs recipe in one 8 inch round pan. It is almost the same time I think or maybe slightly longer. I have not baked in 8 inch round pan before. Ya, I think you can double the SMBC recipe. Sorry I can't give the exact answer as I have not tried in 8 inch round cake yet.
DeleteCheers :)
Thanks for sharing the great recipe. My oven doesn't have bottom heat. Any advice on how I can adjust the oven temperature to account for this so the outcome will be the same?
ReplyDeleteHi, thanks for reading this recipe and your question. It may be a bit challenging. Oven play very important part in chiffon cake baking too. I am not sure how your oven works so may be abit hard for me to advise. Maybe don't use water bath. Afraid bottom will be too wet. You have to experiment and adjust according to your oven.
DeleteCheers :)
Hello! I plan on making this into cupcakes. Should i still bake it in a water bath? And do i invert the cupcakes right after baking? Thank you!
ReplyDeleteHi, thanks for reading this recipe. Regular bake for cupcakes. Around 15 mins at around 170C will do. But, it is depend on individual oven. Please monitor and adjust accordingly.
DeleteCheers :)
hi
ReplyDeletecan i change this to a vanilla chiffon cake instead by changing to vanilla extract + milk =72g for the liquids for this recipe?
And do i need to grease the sides or grease the bottom only and line with baking paper? Please reply asap as I need this to bake a birthday cake cos i tried this recipe before and it turned out very well so was wondering whether it cld be turned into vanilla chiffon
Hi, thanks for trying this reicpe.
DeleteTo be honest, I have not tried baked vanilla chiffon cake with this recipe. I guess it should work.
I greased and lined only base of the pan as shown in the video.
Cheers and happy baking :)
hello how can i bake 4inch cake only ?
ReplyDeleteHi, thanks for reading this post. To be honest, I never baked 4inch of cake before. Maybe you can try half of the above recipe and bake in 2 to 4 cake pans. Your baking time need to cut down too. But, I am not sure how long as I need to try only I will know.
DeleteCheers :)
Hi. My buttercream becomes very runny as soon as I add in the butter even though I managed to get the egg white to stiff peak. Tried putting it in the fridge but it makes no difference. Do you have any idea what could be wrong?
ReplyDeleteHi, thanks for trying.
DeleteDon't be afraid if you see runny or curdle. At one stage, it will look curdle or runny but keep on beating. It may take a while. Eventually it combines into a smooth buttercream.
Cheers :)
Hi. Can I make this in a square 9'" pan? if so what are the measurements?
ReplyDeleteHi, thank you for your interest in this recipe. Yes, of course you can. I have never tried on 9" square pan. However, you can try to X1.65 in all the ingredients amount from the 7" square pan recipe.
DeleteCheers :)
Hi. Like to ask for the square tin, do you line the side of the trays or only the bottom? I made it but somehow it immediately sink in the middle once its taken out. However inside of the cake is all cooked.
ReplyDeleteHi, thanks for trying. Same like round pan, I lined the base only. We want the cake to stick to the side of the pan.
DeleteCheers :)
Hi I have made the cake and it’s so yummy thank u wish I can upload a pic for u to see
ReplyDeleteHi, thank you for trying this recipe and your kind feedback. So happy to hear that you like it. It means a lot to me.
DeleteIf you are in Instagram, you can share and tag me at @bakewithpaws
Cheers and have a wonderful weekend ahead.
The chiffon cake was soft and nice but I had a lot of leftover icing, grated coconut and gula Melaka syrup which I later turned into Gula Melaka ice cream. Just a question on the chiffon cake which I would rather make a bigger one but I’m not sure how to increase the recipe. Any advice?
ReplyDeleteHi, thank you for trying and your feedback. May I know what size of pan that you will be using? This recipe can bake in one 8" round cake pan.
DeleteCheers :)