Comments on: Mad about Pandan Chiffon Cake

By: HL

HL — Thu, 07 Jun 2007 15:41:38 +0000

Well done! First attempt and you got it all right. I’ve baked many times and the result is still unpredictable each time. The lucky few of us really enjoyed it. Shall I put up more photos of cakes on Dino’s blog to inspire you to bake more for us? Just kidding!

By: Pauline

Pauline — Fri, 08 Jun 2007 05:15:22 +0000

hello. the cakes you baked are so beautiful~!!
can i know which type and brand of oven are you usin?
cux i will be buying one soon so please advise! thanks!

By: Karen

Karen — Fri, 08 Jun 2007 06:26:42 +0000

HL: Thanks! The one you had was my second attempt with reduced sugar and oil. The photos in this post was from the first attempt. I thought the first try gave a softer and fluffier result, but it’s a little less healthful. Yes, do post more cake photos on Dino’s blog!

Pauline: Thank you! I’m using a built-in Ariston oven.

By: danielle bumblebee

danielle bumblebee — Fri, 08 Jun 2007 19:59:06 +0000

madbaker,

ur macarons r beeeautiful.. i wish i was in singapore to sample them.. also, where do u get ur almond flour from? i find it such a pain to get it here, n i’m in the u.s.!

By: Karen

Karen — Sat, 09 Jun 2007 04:51:03 +0000

Hi Danielle.

Thanks! I use ground almonds from a baking supply store in Singapore. I’ve read that almond flour is available at Trader Joe’s or health food stores in the US. If there aren’t any stores near where you live, you try can ordering from Amazon. Hope this helps!

By: Linda

Linda — Sat, 14 Jul 2007 15:21:19 +0000

I’ve always wanted to know how to make this cake! And now that I’ve seen you make it, I’m rather jealous!

The brown “skin” is my favourite part!

By: shaena

shaena — Mon, 24 Sep 2007 19:15:06 +0000

Anyone out there–years ago I used to bake chiffon weekly and everyone was envious of my skill. I haven’t done it in years and this week I baked one which fell out of the pan when I turned it over to cool. My measurements and ingredients are the same. Why of why did it fall out of the pan?

By: trix11

trix11 — Thu, 08 Nov 2007 14:56:47 +0000

I luv ur pandan chiffon cake. can i have the recipe?

By: Veronica

Veronica — Mon, 24 Mar 2008 14:22:13 +0000

I had tried umpteen time, all fail. It does not rise up and it was very sticky on the top before invert baking tin after baking. Really dun know what happen, please kindly to enlighten me on this. Thanks

By: may fong

may fong — Thu, 01 May 2008 16:02:58 +0000

Your cake looks delicious,can I have the recipe please

By: pammiez

pammiez — Tue, 22 Jul 2008 13:00:08 +0000

wow. Looks and sounds good! Could you teach me how you do it and tell me where you got the recipe from? Thanks!

By: cecilia

cecilia — Tue, 16 Sep 2008 15:59:06 +0000

Hi, your pandan chiffon cake looks really good. May I have the recipe please. Thanks.

By: Caroline

Caroline — Tue, 30 Sep 2008 14:00:12 +0000

Hi!!
Your pandan chiffon cake looks so yummy!! May I have your recipe please??

By: penny lau

penny lau — Sun, 05 Oct 2008 09:52:27 +0000

I tried doing some receipes of pandan chiffon cakes but the cake texture is not correct. I’m looking for a receipe that has a soft and spongy texture. Can I have your receipe please…. please. .. The picture looks like the texture I’m looking for….
What flour do you use. I was told that we need soft as silk flour but it is no more in the market. Would appreciate if you could share your receipe with me. Thank you.

By: janice

janice — Wed, 05 Nov 2008 04:47:18 +0000

ooh i love pandan chiffon cake! yours look real yummy! may i have your recipe please?

By: Josephine

Josephine — Wed, 12 Nov 2008 08:02:58 +0000

Hi, my husband loves Pandan Chiffon Cake.
I am planning to bake hime one for his birthday, which will be our fist celebration as husband and wife(we just got married in sept).
Will it be alright to share the recipe?
Thank you ^_^