I had baked this chiffon Golden Cheese Chiffon Cake [Cooked Dough/Tang Mian] 烫面黄金芝士戚风蛋糕 twice after seeing Jess [Bakericious] and Jeannie's [Baking Diary] post which looks so soft, spongy and golden in colour
To me, it is quite the oldschool bread cuz I used to have them when I was a kiddo. Look at that stretchy stringy part when I tried to pull out the clingwrap that got stuck to the surface of the spongedough
I have fallen in love with this cooked dough method* cupcake which yields softer and delicate cake texture and also fallen in love with the Swiss Meringue Buttercream which is very stable and can be left in the room temperature for many hours and still hold its shape without melting away
As requested by my readers and fans, here is the video tutorial for baking a basic spongecake which you can transform into beautiful cakes with decor of your desires
Then I realised such good baker as her also might miss out some tips, I have been using this method for quite sometimes, ever since I had failed my goldenspongecake
As requested by my readers and fans, here is the video tutorial for baking a basic spongecake which you can transform into beautiful cakes with decor of your desires
Fold ½ of the meringue into the egg yolk mixture with a. I needed a spongecake for another project so since I have bookmarked this recipe for the longest time
The cream cheese frosting compliments this chocolate spongecake. My boy said the strawberry cubes at the side of the cake reminded him of the climbing wall building
Beat egg whites till foamy, gradually add in sugar and corn starch mixture (three times) and continue beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
I've used my favourite vanilla chiffon spongecake base, with swiss meringue buttercream so it stays better in our climate, and with those cute piping jelly
Fold meringue into the egg mixtures in three portions. I've made this Zebra stripe cake a few times. Fold meringue into the egg mixtures in three portions
However, some said it is nothing special, and is just like another ogura cake or spongecake,. I believe most of you know about this highly popular cheesy cake
![Golden Cheese Chiffon Cake [Cooked Dough/Tang Mian Method]](http://cdn.mytaste.org/i?u=group2%2FM00%2F70%2FAB%2FCgAIN1gJfQaAe2dNAACDmGMLrVM040.jpg&w=330&h=270&c=1)
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