Anyway, decided to bake a RainbowChiffon to make myself feel better. And then, I was amazed with the Rainbowcakes that I saw on Pinterest and on the Internet (e
Would you be amazed if I'd told you that this chiffoncake came out from my rice cooker. Plus it had given this chiffon a pretty rise and not a "ups & downs" chiffon days in my oven attempt
A few weeks ago, I saw a beautiful blueberry chiffoncake on a baking group page on Facebook. I’m so happy that the cake turned out perfect, light and airy
Today I made Rainbow Layer Cake "九层糕"from my recipe book "Steamed Cake & Kuih Muih" that I bought 2 years ago. • 200ml thick coconut milk. • 270g caster sugar ( reduced ). 2. Next, pour in 1 bowl of batter ( about 250ml ), steam at medium heat for 5 minutes, then pour in another layer of colour batter, continue steam for further 5 minutes. Lastly, steam for another 15-20minutes until the cake is cooked though. 2. Next, pour in 1 bowl of batter ( about 250ml ), steam at medium heat for 5 minutes, then pour in another layer of colour batter, continue steam for further 5 minutes
When growing up, I especially love having a slice of Pandan Chiffoncake as mid-morning snack that I bought from the canteen during recess time or as a late afternoon snack after coming back from school
There seemed to have some chiffoncake baking craze lately. Pour cake batter into tube pan. It reminded me that I had not baked chiffoncake for quite sometime
Add in cake flour, mix till well combined. 20g Fresh milk (I used coconut milk). 110g Cake flour (sifted). Pour batter into 22cmchiffon mould. Bake at preheat oven at 140C for 40 mins, 150C for 20 mins. I used 20 pcs pandan leaves for pandan paste. T oven- lower rack, 165C for 30 mins, 150 for 20 mins. 20g Fresh milk (I used coconut milk). 110g Cake flour (sifted)
I love chiffoncake for its feather-light and soft texture. I never get tired of baking chiffoncake, even though I have shared many chiffoncake recipes in my blog
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