Tuesday, 25 May 2010
3rd time I'm making this Cheese Chiffon Cake. Earlier 2 attempts of Florence `Do What I Like' recipe had several large holes & sunken top. Very busy last Sat, attended Cyber Awareness Workshop in YTPS, went market then home to cook lunch, out to YTCC for INC Ceremony then back home to prepare dinner. At night, attended the Pandan Chiffon Demo at Z9 RC & learnt an very impt tip, ie `bang the cake pan to remove the trapped air b4 baking'.
Came back, surfed the Net & read Rei's `All That Matters' blog on her very indepth write-out on Chiffon Cake; an interesting note is `egg white cannot sit around for too long, they do not like to wait, like some men after marriage'. I had made a serious mistake of creaming the egg white 1st, should begin with the egg yolk.
Went on a shopping spree with Shira to IMM & QB for frozen food on Monday, had NC meeting at night so I could only bake this Cheese Chiffon Cake again today.
Finally the cake came out soft & nice from the oven but after over-turning the tube pan to cool for a while, the cake drop down a little at the top of the pan. It's slightly moist & tastes good. Will try again, probably need to adjust the recipe by reducing the liquid content to make it lighter.
Publish delayed due to problem in copying the picture, have to re-create this blog.
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