Pandan Chiffon Cake Recipe question - help please :)

[Guest guest]

Folks,

 

I am making plans to get the ingredients for this cake

But does anyone know when beating egg whites, how to tell when firm peaks are

form?

It mentioned it on " instructions number 5 " on the following Diana's website ;-

 

http://tinyurl.com/3awokn

Can someone also confirm that " tsp " means teaspoon.

If so, what abbreviation do they use for tablespoon?

 

Best Wishes,

Wee

 

 

 

[Guest guest]

Beat the eggs and then lift the beater. If the eggs stand up in a mountain

shape and just bend at the tippy top then you have firm peaks. Make sure you

use a glass or metal bowl. Eggs won't beat up very well in plastic.

 

tsp = teaspoon

TBSP -Tablespoon

 

> >>>

> But does anyone know when beating egg whites, how to tell when firm peaks

> are form?

> It mentioned it on " instructions number 5 " on the following Diana's

> website ;-

>

> http://tinyurl.com/3awokn

> Can someone also confirm that " tsp " means teaspoon.

> If so, what abbreviation do they use for tablespoon?

>

 

 

 

[Guest guest]

Wee,

Separate chilled eggs, making sure NONE of the yolk is in the clear part. Pour

the egg whites into a dry chilled bowl and beat with an electric hand beater

until they leave a peak when you lift your beaters up. They will become white

as you are beating them. . When you think it might be forming peaks, turn off

the electric beater and gently lift them up out of the whipped egg whites. If

there is a peak left that doesn't collapse then it is just right.

 

It is very easy and doesn't take more than a couple of minutes at most.

The cake looks cook, but several of those ingredients, I've never seen before.

I wonder if we have a different name for them over here in the United States.

 

Have fun and let us know how it turns out Wee!

Judy

-

wee

Friday, January 19, 2007 1:29 PM

Pandan Chiffon Cake Recipe question - help please

 

 

Folks,

 

I am making plans to get the ingredients for this cake

But does anyone know when beating egg whites, how to tell when firm peaks are

form?

It mentioned it on " instructions number 5 " on the following Diana's website ;-

 

http://tinyurl.com/3awokn

Can someone also confirm that " tsp " means teaspoon.

If so, what abbreviation do they use for tablespoon?

 

Best Wishes,

Wee

 

[Guest guest]

LOL I meant to say " the cake looks good " , instead of " the cake looks cook "

Fingers typing faster than the mind is checking out what I typed. Smile.

Judy

-

wwjd

Friday, January 19, 2007 2:22 PM

Re: Pandan Chiffon Cake Recipe question - help

please

 

 

Wee,

Separate chilled eggs, making sure NONE of the yolk is in the clear part. Pour

the egg whites into a dry chilled bowl and beat with an electric hand beater

until they leave a peak when you lift your beaters up. They will become white as

you are beating them. . When you think it might be forming peaks, turn off the

electric beater and gently lift them up out of the whipped egg whites. If there

is a peak left that doesn't collapse then it is just right.

 

It is very easy and doesn't take more than a couple of minutes at most.

The cake looks cook, but several of those ingredients, I've never seen before.

I wonder if we have a different name for them over here in the United States.

 

Have fun and let us know how it turns out Wee!

Judy

-

wee

Friday, January 19, 2007 1:29 PM

Pandan Chiffon Cake Recipe question - help please

 

Folks,

 

I am making plans to get the ingredients for this cake

But does anyone know when beating egg whites, how to tell when firm peaks are

form?

It mentioned it on " instructions number 5 " on the following Diana's website ;-

 

http://tinyurl.com/3awokn

Can someone also confirm that " tsp " means teaspoon.

If so, what abbreviation do they use for tablespoon?

 

Best Wishes,

Wee

 

[Guest guest]

Hiya,

 

I am grateful for the prompt reply.

What I didn't know before, I know now

 

The additional tips is a real blessing.

 

 

Best Wishes,

Wee

 

 

On 19 Jan 2007 at 15:18, pen wrote:

 

> Beat the eggs and then lift the beater. If the eggs stand up in a

> mountain

> shape and just bend at the tippy top then you have firm peaks. Make

> sure you

> use a glass or metal bowl. Eggs won't beat up very well in

> plastic.

>

> tsp = teaspoon

> TBSP -Tablespoon

>

[Guest guest]

, pen <plm912 wrote:

 

> tsp = teaspoon

> TBSP -Tablespoon

 

As does the shorter Tb or even just a capital T

(lower-case t being a teaspoon, of course).

 

-Erin

www.zenpawn.com/vegblog

[Guest guest]

Hiya Wee! That is just the cutest name. I just finally had to tell you that.

You have firm peaks when you dip the beaters in the eaten egg, lift them out &

there are firm peaks. Soft peaks fall back down. Overbeaten egg whites look

dry & nasty. hth.

tsp IS teaspoon. TB is tablespoon. Happy cooking! Bethie

 

wee wrote:

Folks,

 

I am making plans to get the ingredients for this cake

But does anyone know when beating egg whites, how to tell when firm peaks are

form?

It mentioned it on " instructions number 5 " on the following Diana's website ;-

 

http://tinyurl.com/3awokn

Can someone also confirm that " tsp " means teaspoon.

If so, what abbreviation do they use for tablespoon?

 

Best Wishes,

Wee

 

 

[Guest guest]

HI Wee:

 

Firm peaks have formed when you make a peak with the egg whites and they

stay up straight.

 

tsp does mean teaspoon

tbsp means tablespoon.

 

Good luck with the cake looking forward to hearing how it comes out.

 

gayle