You know those chinese sponge cakes ? Well apparently they're called chiffon cakes, who knew !
Well my mother likes this type of cake quite a bit and asked me to make one for her instead of buying one of those chinese cupcakes in the stores. I'm sure you must know what I'm talking about. The cupcakes that asian bakeries sell that are soft and fluffy and light. At first she tried making it herself, which was the reason she bought
the stand mixer in the first place, but it turns out she was using the wrong type of
cake recipe the whole time. She made a bundt cake about four times and considered them all
flops. I just recently found out they're called chiffon cakes as I
searched the internet for a "chinese sponge cake recipe."
Funny story, when I was making a chiffon cake before I asked my sister to help me separate the eggs and she accidentally put one of the whites into the bowls of yolk and I thought she just dumped all the whites into that bowl of yolks and ruined my cake ! I thought I had to throw everything away or something for a moment. She actually dropped a yolk into the whites this time but we got it out. (￣。￣)
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| folding those egg whites in ( ^▽^) |
I've made chiffon cakes a few times and sometimes they deflate and it just makes me sad. I always do something wrong the first few times I try a recipe and I end up throwing most of it away. ( I know, I know ! I waste food ( ﾟ,_ゝﾟ) )
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| batter was a nice pastel green ! |
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okay okay yes it is not the most beautiful chiffon cake but well yeah. That's life.In the future I'll reduce the cooking time.
The last time I made Pandan Chiffon cake the cake turned into a very bright green that my mom found unappetizing, so I added less pandan paste this time. I used
this recipe for the cake. I also tried
the healthier version on her blog before too, and it turned out good ! There isn't that much of a difference in taste and texture I believe. I think I'll try out other flavors besides pandan next time.
