A chiffon cake I have baked before using ready black glutinous flour. Recipe adapted from Happy flour. (For this cake tin, I have doubled the quantity. The sugar level can be further reduced.)
Anyway a tip obtained from a book i.e to spread some batter on the rim of the baking tin to aid the climbing of the batter. Happy trying
10 comments:
thanks for the tips, will try it next time if I bake chiffon again.
This is my first time visiting your blog. I like the homely feeling of all your creations and happy to follow you for future updates and more food ideas.
Nice & tall chiffon. i have read rave reviews for this chiffon using black glutinous. In any case, where can buy it? Thanks for sharing.
Hi Fatmum
This is my 1st time making comment at your blog. But hv been following it for quite some time. Your chiffon cake looks vy nice and well unmoulded.
Can see that you are 心灵手巧, nice baked stuff, nice handcraft :-)
Esther
Jess: Happy trying! =)
Zoe: Welcome welcome =)
Jessie: Bought it frm JB. But i find that its not really fragrance. If I happen to go again can help u lug a packet to try
Ester: Woo...long time no see =) how's everything? Actually I kind of slow down in baking....now it seems like too many hobby and not much time to accomplish keke...
Your chiffon nicely baked, texture looks fluffy too. Thanks for sharing the tips, will try on next time.
Btw, can I check with you, which baking shop did you go at JB?
Thanks.
Nice chiffon cake, tall and mighty!
Thanks so much for the tip! i am having problems with cracks on my chiffon. And beneath that crack, there is always this layer of cake that is compact and denser than the rest of the cake. Perhaps you can help me troubleshoot? THanks in advance!
请到我家来。。。我有个奖项要和你分享哦！！
Thanks annann =)
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