Pandan Chiffon Cake Recipe question - help please :) - Judy Thanks

[Guest guest]

Judy

 

Too funny, lol ))))))

 

Which ingredients have you not see before ?

 

I will do my best to be successful in this venture but the best bit is eating it

when it's done,

heh! heh!

 

Have a lovely weekend.

 

 

 

Best Wishes,

Wee

 

 

On 19 Jan 2007 at 14:25, wwjd wrote:

 

> 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

[Guest guest]

HI Wee,

These are the ones I've not heard of before.

 

ovalette sponge cake stablizer* - . pandan extract* and . pandan paste*

 

The link for www.zestyfoods.com that it suggested for buying it on line has

expired, so I will look at an Asian food market, next time I am near one.

 

Be sure and let us know what you think. Have you used the Pandan flavor in

things before?

 

Judy

 

-

wee

Friday, January 19, 2007 4:07 PM

Re: Pandan Chiffon Cake Recipe question - help

please - Judy Thanks

 

 

Judy

 

Too funny, lol ))))))

 

Which ingredients have you not see before ?

 

I will do my best to be successful in this venture but the best bit is eating

it when it's done,

heh! heh!

 

Have a lovely weekend.

 

Best Wishes,

Wee

 

On 19 Jan 2007 at 14:25, wwjd wrote:

 

> 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