It also gives you that nice crumb structure to the cake. How’s the height of the cake ? The meringue whips better at room temperature, Mix the flour, salt, and baking powder and whisk to combine and set aside, In a separate bowl, whisk the egg yolks with sugar and cooking oil, then add coconut milk and pandan juice (or pandan extract), Gradually add the cake flour mixture to the egg batter while mixing OR if you have sieve or flour sifter, sift in the cake flour mixture into the batter, there will be no lumps when you do this, otherwise mix until smooth and no lumps, try not to overmix it too. Then I also didn’t know how to fold the meringue into the batter correctly, so on and so forth! Thanks for the shout-out ! Save my name, email, and website in this browser for the next time I comment. Thanks for the recipe. Transfer to a tightly covered jar and keep in the fridge. @Anonymous:Thanks for your input. For those who wants to giv it a try, this is d best recipe around. Gradually add dry ingredients to wet ingredients U see, my oven comes with fan for all modes but I used the mode which also indicates a hotter element (called the Pastries Function Mode for Tefal) on the bottom and put my chiffon right on the lowest level of the oven. It could be the heat over the top was not high enough. I baked two chiffon cake with your recipe today with an 8 inch tube pan. Hi Christine, i tried this last night, the bottom of the cake crack, but i don't mind the look as long as the taste is good. There are few things that contribute to the softness and that spongey texture of chiffon cake. Thank you Marvelina for another great recipe! Chiffon cake is still in m to-make list, I really have to get a chiffon pan! Can you please let me know what I have done wrong and how to avoid it. Sooo yummy! Hi Christine - just a quick message to say I tried out your pandan chiffon recipe and am very pleased with the result! A food blog that brings you tried and true Asian recipes. Continue to beat until stiff peaks form. Southeast Asians and Filipinos use the leaves of the plant to add flavor to rice and other dishes. So do you have any idea or suggestion about this problem?? You can wipe with some lemon juice to ensure Hope this helps.....thanks again for inspiring all the cooks out there! By the way, take your time and share us your iPad photos : ). The chiffon cake comes out good everytime. but when it cool down, it collapse & inside turn to wet.Please advise. That’s me! Just in case your cake shrinks a bit, hope you don't mind. i don't know if any London supermarkets sell pandan leaves so can i just use pandan essence? Coconut Pandan Cake Recipe, Recipe based on Thomas Keller’s Coconut Cake from Ad Hoc At Home. @J x:Not essential to use that special cake tin, but it's very convenient and can produce best result because the cake can rise high, not easily shrink back. @Tabitha:Should evenly fold-in, without any egg white traces or green swirl left anyway. I have included a 7 inch recipe (uses 3 eggs) if you want to try that for the 8″ tube pan, it may work out better! In Chinese, it is known as 'fragrant plant' because of its unique, sweet aroma. However when I inverted it, it was still very moist at the bottom and kind of collapsed on itself! I cooked in a 10-inch pan on convection. Thanks. I found the Pandan juice at a Koren market called H Mart. It seems that it has top and bottom heating elements and most likely the reason it baked faster. Maybe I'm over folding them. Unfortunately I had quite a dense layer at the bottom… is there any way I can prevent this in the future? @Anonymous:You could use self-raising flour. Thanks for sharing, was waiting for you to post this recipe for a while. Use a whisk attachment to whip the egg whites and cream of tartar (or lemon juice/vinegar) on medium speed until frothy, Once it’s frothy, gradually add sugar in 3 batches and turn the speed to high and whip until you get a stiff peak. About beating the egg white and heating i did it as the direction. If you add 1 Tbs of corn starch with 1 c of flour, it does the trick. Pandan leaves have a very unique fragrance – similar to vanilla, but better! It turned out well BUT it did not rise as much as I wanted them .. Well reduce or increased the sugar for the meringue make any difference? I am amaze that it taste just as good with less sugar and less oil. For example: This recipe uses 100 gr cake flour for 8 inch cake. Hello! use the milk or water instead of coconut milk?? Meringue without much sugar gets deflated much easier and won’t give you much rise. If you don’t reduce the sugar by much, another culprit could be, the meringue didn’t reach a stiff peak or you may be overfolding it when you combine it with the batter and lost much of the air. Thanks Christine for your reply.Yes, I do use a oven thermometer for all my bakings. The good news is you can make your own by using only two ingredients: all-purpose flour and cornstarch Posted by Mykitchen101en Team | Sep 24, 2016 If don’t have an electric oven at home but you still want to make a simple cake, you may try out this steamed cake recipe. If you could see white traces after baking, then you'd know that the egg whites were not folded in properly although you didn't realize before.It's quite often that the bottom or middle part of batter is not mixed well. pandan chiffon is one of the best tasted chiffons around, i usually will also add a little pandan paste to that, for colour and aroma! !I just made this pandan chiffon cake tonight. @acexkeikai:Every brand might be slightly different. Mix the yolks, sugar, coconut milk/milk, pandan extract (or any extract), and oil together If you reduce it by half and more, that will definitely affect the structure of the meringue. Press the back of a spoon against it to obtain the juice. @Christine@Christine's RecipesI just bought most of the ingredients. Then I baked the same recipe again, this time using the bottled pandan flavoring essence. This recipe calls from 20 cm pan, which is about 8 inches. Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. Your cake looks awesome! Do not open the oven door for the first 30 minutes or you are risking deflating the cake You can then cook with the juice or add gelatin to make a beverage called buko pandan. If using a mortar and pestle, cut the leaves as finely as you can. Fans in my oven cannot be turned off. Not too heavy to take a second piece.Wonder if you have an orange chiffon recipe. 3. @Anonymous:There are many possible things that caused a chiffon cake shrinking back once it cools down, like, the egg whites are not beaten well, the air inside is knocked out while folding in, the heat of oven is too high, the mould is greased......Do you know what caused the problem of your cake? This helps to pop large bubbles inside the cake batter. Preheat oven to 170C (338F). It’s a built-in Kitchen Aid double oven that came with the house. I usually blend the pulp once only because I have no other uses. Every year I told myself I’m going to be VERY organized. And substitute the same amount of dry ingredients if you like.Wish you have a successful baking. 1. I don’t always have cake flour in my pantry because I just don’t bake the cake that often. 6. If it has a non-stick coating, your cake will not rise much no matter what you do. Do u think using fan force mode is ok for chiffon or for any cakes? You can check out the short video I made for this too. I failed several times and learn from them along the way. Add coconut milk, Not castor sugar like Christine’s recipe? Remove it from the freezer, then wrap tightly in plastic wrap and aluminum foil, which helps prevent freezer burn. @AnonymousYou can get cake flour at Coles/Woolworths, it's in a blue box labelled as 'Lighthouse Cake, Biscuit and Pastry Plain Flour'(Anchor Brand), you can also get it at most asian grocery stores in Melbourne, labelled as 'low gluten flour' in english or something similar and '低筋麵粉' in chinese, priced at about $1.70 per 400g packet. Where has time gone? Try to scrape from the sides of your mixing bowl to bottom, and turn it over to top. Thanks,Caroline. How long does pound cake last in the freezer? Hi, I have tried to bake the pandan chiffon cake a few times but each time half way during the baking (about 15 mins after in the oven at 150 C fan force), the top of the cake start cracking. The whipped meringue I even baked much longer than ur recommended timing of of about 40 mins.Await ur comments.BlessingsPriscilla PohSingapore. Hi Christine...i love your recipes!! hi Christine,I tried this recipe just now. Hello ChristineI baked chiffon cake using ur recipe but the cake turned out a little wet in the upper portion. 5. Have to stop myself at third slices. Continue on with second 1/4  of the meringue again to mix. light and fluffy! If you are curious. For 10-inch chiffon cake: 330 F (165 C) for 50-55 minutes, then lower temperature to 300 F (150 C) for 10-15 minutes. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. You can pound the pandan leaves in it, then squeeze by your clean hands.Or finely chopped the leaves and then squeeze. It turns out well! That also under training session by my boss. I love chiffon cake for its soft, pillowy, and spongy texture. :) The coconut milk and pandan flavour are perfect combination. I know! ohh... yours look seriously good too. Hi Christine, thanks for sharing your recipe. If you want, you can blend this pandan pulp again with another cup of water. But you know, all those sound more difficult than they actually are. your pandan cake looks so fluffy ... must be such a treat for the family :). So nice of you.Hope you'd bake a perfect chiffon cake next time. I find that baking at this temperature in my oven prevents the cake from cracking, cm (6-inch) to 26 cm (10-inch) chiffon cake pan. I have an oven without bottom heat (top only) but has a fan that goes on intermittently (not convection mode). Thank you for letting me know . Learn how to make super soft and fluffy pandan chiffon cake (or basic chiffon cake) everytime at home. If you don’t have any, simply replace it with another acid such as lemon juice or vinegar. Lucky i get to eat this before i leave... haha! Add the cream of tartar. You could use a few drops of pandan essence if you can't find any pandan leaves. The original recipe suggests boiling some pandan leaves and using the water from it to flavor the sponge cake. 1. 2. Yet, I still don’t have the answer to that. I wonder what's wrong with it? Hi, 3. 2. The green color comes from pandan leaves, and before you ask, I have no idea what the equivalent would be if using pandan essence … Pop into the oven and let it bake at 330 F for 50 minutes (for 8-inch chiffon cake), see my post above for more details on cooking time for a different size). Thank you for sharing this healthy recipe (less oil and sugar). I rarely see the top turns on during baking once the set temp is reached. But only with some raspberry jam, it is delicious too. Thanks Christine for your response again.Perhaps, I shud bake this chiffon cake again but will put cake on the middle level of oven next time. Thank you so much.. Was wondering how long can i keep it? -Bibi-. Thanks for the recipe since I only know the baking mix which isn' t even half bad. Thanks for the Pandan cake recipe and tips.Btw, is it essential to use that special tin cake with the hole in the centre or any tin will do ?ThanksJ x. Ever tried Tangzhong breads before? The cake is ready to be baked Thanks a lot!! You’ll get a lighter shade of pandan juice. Tie about six pandan leaves into a knot, place in a pot, pour in six cups of water and add six cups of sugar. Make sure your mixing bowl is clean and no grease. Hi Christine,I am a big fan of your blog, as I have tried many of your recipes, and most of them usually come out wonderfully!!! If can be stored in the refrigerator or left on the counter, depending on the filling or icing. I found your recipe easy to follow and the cake turned out light and fluffy. Yet, never over stir it, you'll knock out the air inside the egg whites otherwise. The removable base will make your life easier. Joyce: You can keep it overnight. Place the oven rack 3rd from the top, Place the egg whites in a clean bowl. Hi Christine: I have tried to make chiffon cake from your recipe a few times. I am wondering if you have any good cantonese recipes to be used with a slow cooker?Thanks Diana. Strain the batter if necessary to get rid of any lumps, Preheat your oven to 330 F (165 C). Must've been the greased mould then. The cultivated plant features upright bright green leaves, and it's the leaves that are desired for cooking up many Thai and Southeast-Asian dishes. The freezer time shown is for best quality only - chocolate cake that has been kept constantly frozen at 0°F will keep safe indefinitely. This is what the professional bakers do. Beat the egg whites on medium speed until frothy, add cream of tartar or lemon juice/vinegar and whip until it turns whitish. A needle comes out clean when inserted in the middle. Thanks for sharing Christine..just wondering can I use self-raising flour instead of cake flour? The yolks Hi.i want to ask about the step when we add in the flour,can we use electric mixer or must we fold in the flour? Hey Christine , great blog !!!! I strongly encourage you to use the chiffon pan with a removable base. It is not a difficult cake to make, you just need to be organized and have all the equipment you need ready. Your info is very helpful. Simply place your decorated cake, uncovered, in the freezer until it’s frozen solid, about 4 hours. i've tried making it following different recipe and yours the best!! Remove cake from the oven. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C(300F), continue to bake until cooked through. The one made with cake flour is sooo soft! How small depends on the tool you will use to grind them. Only thing I would do differently next time is to keep the cake in the tin for longer as the cake started to break when I removed it from the tin to invert onto cooling rack.I have posted the experience here: Once out of the oven, drop the cake pan from about 10 cm height on the counter several times to prevent shrinkage. The cake was not too high to be able to invert it using the pan’s feet. Yes, I hear you. Do you? Except that I used Top flour and double action baking powder, the rest of the step I followed ur method correctly. It’s going to be a disaster for your chiffon cake because it can’t sit on the counter and waiting for the oven to heat up I've been baking so much but never attempted a chiffon cake outta fear :p until yesterday. It is quite impossible to get it in any London Supermarket. Mix dry ingredients I had no clue about whipping meringue correctly because I had little baking exposure. Thank you for taking the time to reply . Thanks so much for the recipe! You can use electric mixer to mix in the flour. 1. Use a rubber spatula to smooth the surface. It come out well although not as soft as I normally get using half cup oil and 220gm sugar. 7. 4. Excellent Pandan Chiffon cake. There is a “convection” option but I did not use it for this chiffon cake. @Connie:Sure, you can skip the pandan juice and replace it with other kind of juice. hi cristine, can i use plain flour instead of corn flour? Place pandan leaves in a muslin bag and squeeze out the juice. I do like to add a little bit of pandan extract to give a brighter green color to the Banh Da Lon, even when I’m using the real leaves. Once the cake is done baking, remove from the oven and invert the cake upside down immediately. You can, for example, add marshmallow meringue or a nice layer of whipped cream on top. Oh yes, this whipped meringue is one of the most important things that is responsible for that spongey and airy (or fluffy) texture of chiffon cake. DO NOT open your oven door at least for the first 30 minutes of baking or you will deflate the cake. Please enlighten me and let me know that a normal squarish mould would do.Hear from you.KP. Christine's Recipes: Easy Chinese Recipes | Delicious Recipes Squeezed dried pandan pulp. Once decorated in buttercream they are put in the refrigerated case with a sell by date of three days. I tried with the non-removable base and getting the cake out of the pan was pretty disastrous. 4. Learn how your comment data is processed. Properly stored, it will maintain best quality for about 4 to 6 months, but will remain safe beyond that time. Appreciate ur kind advice.PeacePriscilla PohSingapore. 3. FYI, I uploaded two videos on youtube: how to beat and fold in egg whites. Please DO NOT substitute with butter. Since the cake contains coconut milk, it's best chilled after 2 days … The last time I do it n it comes out hard on the 1st inch on the top n the next 2 inches of d cake is soft n fluffy. This advice works for any kind of cake: layer cake, sheet cake, pound cake, quick breads, and even cupcakes, and we’ll break it down into into frosted and unfrosted, cut and uncut cakes. You can make a juice by boiling the leaves and letting them steep. But the texture might be a bit different. @Anonymous:You can use milk instead. How to Start a Food Blog (without breaking the bank). (cuz my dad is a big fan of just vanilla chiffon and I can't find a good recipe anywhere)2. if I want to make a cocoa flavor chiffon, just substitute a tbs cake flour for a tbs of cocoa powder?Thank you so much! hi, i tried it and my problem is that when i bake it rise very beautiful but when i take out from the oven and about 1 or 2 mn it starts to goes down. It'll be kept for a few days if without any deco on it.Yes, the tin doesn't need to be greased at all because it helps the cake hold the shape once it's removed from oven.I like eating it as it is, sometimes with some freshly beaten cream. @Anonymous:I see. Any suggestions how i can decorate it if i want to make it into a birthday cake? @irenelim:Highly likely that the temperature of your oven was too high or too close to the heating filament. You need at least some space between the cake pan top and the oven. Cover and allow to cool to room temperature. It takes about one to two hours to cool down completely, Once it's cool down completely, use a spatula knife to run through the edge and the outer center of the tube to help release the cake. I've tried making pandan cake a couple of times before, but with little success. Gently run the knife through the base and make sure you have a plate or serving platter ready and the cake will release. Tried this recipe? I made this this morning using your recipe and I totally love it. Copyright © 2017 Set aside … Continue to do this until you are done with the meringue and the batter and meringue are nicely mixed, Pour the batter into an UNGREASED chiffon cake pan. @Lin Jiahui:Seems that the problem of the texture of your cake was not because of opening the oven door. Beat the egg whites with an electric mixer until bubbles form. Standmixer or handmixer the volume of the cake is basically “controlled” by the meringue. Loved the result though! 10. So bring a little Pandan … Your chiffon pan may have the little stands for you to invert, but I find it not high enough. Hello Christine,I don't have access to pandan leaves but I know a place where I can get Pandan extract. Pls help. I’ve been wanting to make this cake for the past 5 years! Soft and Fluffy Gluten-Free Pandan Chiffon Cake, Soft Fluffy Lemon Chiffon Cake (with Quick Lemon Glaze), Purple Sweet Potato Chiffon Cake (Tried and True Recipe). Easy as that! :D My brother can stuff one large slice into his mouth haha since the the chiffon is so soft haha, Hi ChristineI love this cake but buying a full cake costs $8. The meringue may not be stiff enough, you may have overmixed the batter while folding the meringue into the batter, and/or the meringue and the batter is not fully incorporated when you fold them. I have a 8” tube pan and had tried ur recipe but my cake overflows. Use this motion: Swipe from the side and gently fold up and do this several rounds until it’s mixed and then fold in the next 1/3 or 1/4 and do the same again until all the meringue is mixed in. Rubber spatula There you have it !!! When separate the yolks from the whites, make sure there’s no trace of yolks in the whites or you will have a hell of a time trying to whip that meringue. This is where the little cake stands on the pan come in handy, 14. Repeat this motion several rounds. 9. with buttercream on) keep at room temperature? I’m happy to know that. Thank you! I dont use Olive oil though - sunflower oil is fine. The oil contributes to the moistness of the cake. :D however, I would like to ask you:1. if I want to do a simple plain (vanilla flavor) chiffon cake, do I just substitute the 100ml coconut milk for 100ml of milk or water? @Anonymous:If cream of tartar is added, the beaten egg whites won't collapse easily.You might like to replace with 2 teaspoons of lemon juice if you don't have any. I've read I can use a metal flower nail in the center for even baking in this type of pan but I'm concerned a chiffon cake won't rise. Process to small pieces. I made two chiffon cakes, one with cake flour and one with regular all-purpose flour and I can immediately see the difference in terms of softness. pandan chiffon is always a winner to me! @Anonymous:Seems that the oven temperature was not even. Pandan is a herbaceous tropical plant that grows in Southeast-Asia. Every year we ask the same question. Do not grease your cake pan Please don't be tempted to remove from the pan if it's still warm. To break it down, it is about 30 grams each for the white and about 18 grams each for the yolk in case you want to really measure them out. Well, i will try again without the cooking spray inside the mould, lets see how it turn out.Thanks for the help! Using a rubber spatula, swipe from the side and gently fold over to mix and then continue. Probably the heat from the bottom was too high, so the bottom of the cake expanded too quickly before the inside was done, so still wet. Pandan, also known as screw pine, is an aromatic tropical plant. I added a few drops of pandan essence so the cake is in light green. Mix the cake flour, salt, and baking powder in a separate bowl As a home baker I like to bake and freeze my crumb coated cakes and I have never refrigerated. I tried that and it gave us a delicate, tender flavor and aroma. I use a glass jar and set the inverted pan on top of the jar and let it cool down completely. screwpine) is a tropical plant made up of long green blade-like leaves. Thanks,Connie. I tried this recipe and followed all of the instructions. If you want a totally natural pandan cake, just skip the pandan essence. Also known as screwpine leaf. You'd be amazed with its soft and fluffy texture if you tried. Hi cristine, I tried to make this pandan cake but it did not rise well?, why is that? How to tell if chocolate cake is bad or spoiled? Your cake would look a bit light yellowish, not bright green though. Learn how to make super soft and fluffy pandan chiffon cake (or basic chiffon cake) every time at home. So soft and fluffy! Mine is a conventional oven (bottom heat only). The cake needs to cling to the side of the pan to rise. A winner. You can use: 85 gr all-purpose flour + 15 gr of cornstarch. The combination of pandan leaves and coconut milk immediately transports me back to Indonesia as I munch on this lovely pandan coconut butter cake accompanied by ice tea, jasmine of course, so I can pretend to have a wonderful tea time in the tropics.. Rinse the pandan leaves and cut off the root ends. Hi christine,my wife brought it to work and all her colleagues love it and even say wanted to buy from me!i want ask u,when we add in the flour that part,can we use machine or must we fold in the flour? In large bowl, whisk 6 yolks with 1/2 cup sugar until very light, about 1 minute. (Note: please refer to this video “, Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. The top of the cake in the pan after cooling is completely nice and flat, no visible shrinkage (the true test for a good chiffon cake recipe, imo). It is native to Southeast Asia and its aromatic property makes it a popular natural flavoring component for … You want to do this in batches, preferably in 3-4 batches. Allow it to cool completely. One large egg with a shell is about 58 grams. Purple Sweet Potato Chiffon Cake (Tried and True... Softy and Fluffy Chiffon Gingerbread Fruit Cake. from 58 grams egg (large egg) with a shell, about 3 Tbsp, or use 1/2 tsp pandan extract, about 5 Tbsp, or use 1 to 1 1/2 tsp pandan extract, (about 4 Tbsp) + 70 ml if you are using pandan extract instead of pandan juice, cut into little pieces with kitchen shears, room temperature, from 58 grams egg with a shell, about 7 Tbsp, or use 2 tsp pandan extract, (about 6 Tbsp) + 110 ml if you are using pandan extract instead of pandan juice, Make sure your chiffon cake pan does not have a non-stick coating or your cake will not rise. Use the knife again to run through the base of the pan and then carefully release the cake. I would love to see it! The oil For a long-term option, you can freeze your cake while preserving its taste if you … Icing Decorations...............................24 months. I don’t discard the pulp into rubbish bin. Hi Christine,I tried the recipe today and my cake was only barely 3 inches tall after it cooled. Stir together, then whip until soft peaks form. wat is the quantity of those?? The purpose of doing this is so that the cake will not collapse due to its own weight. I tried baking it today and it looked good in the cake pan -a nice brown colour on top and the needle/chopstick came out clean when I stuck it into the middle. I just turned on the normal bake mode to bake this chiffon cake actually.I often place the cake in the middle rack. So your cake expanded too fast, then in a result it shrank back. i do not have cream of tartar now....would it be ok if i ignore it? The cake needs to cling to the side of the pan to rise tall, Before you start making the recipe, make sure eggs, pandan juice, and coconut milk (if you keep in the fridge) are at room temperature. Thanks for making it! The pandan chiffon cake is one of the crowdpleasers, and it’s almost always sold out if you head down too late. Let’s get started. It always breaks when i do it :(. DT: Thank you! 5. 13. I love asian cakes. Set aside. Get the eggs out from the fridge 30 minutes before you plan to start the job. 12. Get them out from the fridge 20-30 minutes and let them sit at room temperature before you plan to start working on this, Make sure you cut the leaves into little pieces to extract the juice out from the leaves. Gently drop the cake pan from about 10 cm height on the counter 2-3 times. Pandan chiffon cake is very well loved in Southeast Asia. To fix this problem, you can cover the cake with an aluminum foil over the top to prevent further browning once the cake reaches a nice golden color. and I found the center part of the cake is shrink in, abit like hourglass shape, but the cake is quite nice. Proper storage includes dry conditions and no exposure to extreme hot or cold temperatures. A complete guide and tips to make sure you can replicate this recipe at home successfully. Another thing to double-check with you is that to make sure your chiffon cake pan doesn’t have a non-stick coating. For pandan leaves you could search for toey leaves which is the thai name for it. Stop once you reach a stiff peak. And I use 4 egg yolks with 5 egg whites. Pandan (a.k.a. anyway, I use the smaller cake tin. 2. @thienthanh - bibi creation:You might replace with the same amount of coconut milk. The top part is crack after 15mins.. Is it because I put the cake tin abit high? I used the regular “bake” button. Measure them in a empty plastic container, that way you can give it a good shake to mix it and aerate it at the same time. Cream of tartar contributes to the stability of your whipped meringue. Then carefully invert the pan upside down. You may need an electric hand mixer however, as you have to whip whole eggs until stiff. However, I found out that the texture was not as smooth as yours. If the oven door is opened during baking or roasting, the broil element will turn off immediately and the bake element will turn off in 30 seconds to 2 minutes. For 7-inch chiffon cake: 330 F (165 C) for 40-45 minutes, then lower temperature to 300 F (150 C) for 5-10 minutes Gently push the base to lift the cake out. Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Any idea? Hi Aisha, there could be several reasons. Baked everything as is for 7” tube pan with the exception of shorter baking time. . @Anonymous:The common problems of this chiffon cake not rising high are due to the beaten egg whites, either not beaten well enough or without correct folding-in.Did you have any chance to view my tutorial videos, on the right side bar. I have not baked ever. A Southern cook can never have too many casserole dishes or pretty cake keepers.A keeper not only transports a cake to a party with style and ease, but with one of these devices, you can store a frosted cake at room temperature for up five days; the cover will protect the cake from dust, pet hair, etc.A large overturned bowl also works well in a pinch.