Green Tea Chiffon Cake

Call me a chiffon craze, I must admit. In fact, last week I had a disappointing taro chiffon cake which really dampened my weekend. Can you imagine the frustration of the egg whites not turning stiff peak despite having whisked it for at least 25mins manually ? The perspiration and the strain on the arms coupled with the heat of last Sunday added the heat of the disappointment.

Hence, this week again, another trial, another review, another attempt at green tea chiffon cake. This receipe originates from Florence's blog and its for keeps. Though Mom's not too keen into this chiffon cake, I believe it is the strong green tea powder after taste that was not to her liking. Perhaps, I should get the original Japanese macha tea powder next time. I am a green tea lover and hope to 'convert' my Mom in the process too. I hope.

Nice turnout of the chiffon cake. I had better resume trials of other bakes soon coz Mom's been nagging the other ingredients 'sitting' in the cupboard.

Stay tuned.

Pomengrate Mangosteen Fruit Juice Chiffon Cake

Chiffon again... uh huh....

Today, I used Pomengrate Mangosteen Fruit Tree juice instead. However, I grabbed the wrong coloring, added peach coloring and this is the result of the color mix, purple and peach = yellow orange.

The cake is slightly burnt on the exterior. Thank goodness the interior was still soft and fluffy. Though it did not rise as high as the previous attempt as the I did not control the oven temperature precisely. Then again, yes, I am certain I have nailed the baking of chiffon cake.

Perhaps it is good time to consider investing a good convectional oven. Seems wasted if the 'skills' are damaged by the lack of technology support.

We'll see again.

Pandan Chiffon Cake

After a sumptuous lunch treat by Mom at Ichiban Sushi yesterday noon, I had the urge to try the baking of Pandan Chiffon Cake. This is one of Mom's favourite cake. In fact, Mom has asked me not to bake any fruit based cakes and keep my bakes simple and plain. The success turnout of my recent Orange Chiffon Cake bake has spurred me on.

As you know, a simple slice from Bengawan solo would cost you close to $2 (rounded up). And of course, nothing beats home baked. The freshness, the ingredients, and of course, the "love" and patience thats put into the making.

Without hesitation, turned on the pc, surfed into Aunty Lucy's blogpage, jotted down the ingredients, went to NTUC to grab 6 large eggs, cake flour, pandan leaves and evaporated milk. One can always find the right receipes in Aunty's blogpage. In fact, spoilt for choice in what to bake 1st and what to try baking next coz Aunty's daily bakes makes baking seem like a 'breeze'.

Followed the steps and tips given by Aunty and here is the turnout. It is sunken slightly coz I removed it from the oven abit too early, and the top of the cake is kinda dense from the sugar and liquid. Luckily it did not shrink too much.

Everyone, including my office colleagues loved this cake. Though this is my 1st attempt at baking this Pandan Chiffon Cake, the turnout is airy, spongy and soft. Some even suggested that I could 'side line' into baking. Well, you never know coz a skill in hand best equips us in preparation of the unpredictable future.