![]() ![]() ![]() Cut out cake slices with a serrated knife, and ready to serve.Place the cheesecake in the oven and bake with a water bath at 180c or 356f for 30 minutes. Pour the cheesecake mixture over the coconut base. Add in the cream and yogurt and mix everything until combined. Flip cake over onto a cake plate, then gently twist and remove the pan bottom off the cake. Sift in the cornstarch, add the eggs, salt, vanilla, pandan extract, lemon juice, and whisk. You should then be able to push the cake out from the bottom. To remove, use a thin sharp knife and run it around the inner and outer edges.Once out of the oven, place it upside down for about 2 hours or until it fully cools down.You may also check by using a wooden chopstick/skewer to insert into the cake, it should come out clean. ![]() Place pan in preheated oven and bake for 30 – 35 minutes for ~17 cm pan OR 35 – 40 minutes for ~20 cm pan.Run a skewer or wooden chopstick through batter to remove large air pockets, followed by lifting and dropping the pan gently on a table a couple times to prevent air going into the bottom. To prevent unwanted bubbles, pour at the same location instead of going around the pan. Slowly pour mixed batter into chiffon cake pan.Each time, gently fold meringue into the batter to prevent breaking the air bubbles. Add the meringue into the batter in thirds.To check, pull up whisk and check if beaten white eggs go up with just the tip slightly folding over. Beat at high speed until it gets more opaque and add salt. Beat the egg whites until foamy and bubbly, and gradually add in the rest of the sugar in small increments. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |