It's such a coincident that last year in the month of August, I also bake Hokkaido ChiffonCupcake. These two weeks I was on Chiffon baking mood togetherwith Maameemoomoo where we troubleshoot problems like our oven temperature, bakin
Those of you that meet up with me regularly need no introduction for my orangelemonfixation. And that's how it happened, fine, splendid and showcased in my first ever chiffoncake- that ofthesupersoft genre of bake confections, carrying a lofty track record and possessing legions of flavoring potential
As this is a fail-proofchiffoncake recipe with higher flour-over-liquid ratio, I hope that you are not expecting this recipe to yield a silky softcake like the most ideal pandanchiffoncake that I have baked previously
The one thing that I use thepandan leaves exclusively for is my pandanchiffoncake recipe. The swiss roll maintained its soft and fluffy texture with an unmistakable fragrance ofpandan and coconut milk, the toasted dessicated coconut added both a nice bite and it reinforced the coconut flavour in thecake, the caramel, molasses-like flavour ofthegulamelaka tinting the cream just a little completed thecake
She had watched it while waiting for a plane to come home and she shed a tear because of how special this video was and that memories, great memories are made with recipes and times such as coming home at lunch time from kindy and being sat on the kitchen bench to have a slice of "yellow cake"