Before this you have one of my, other favorite food chain restaurant dish SweetCornCake - Mexican Style, now this is in same direction, but the presentation makes all tasty
They probably taste a bit sweeter than the yellow ones but it was more the vibrant color that sparked my interest to use it as one of the ingredients in my cake/ next dessert
This is rather my "first post" on making a proper Pandan ChiffonCake using tube pan (similar to an angel food cake pan) method rather than the previous two (recipes) I made using Happy Call Pan (HCP)
A soft, moist and fluffy chiffoncake with a distinct pineapple flavor, This Pineapple ChiffonCake is a great center piece on your dining tables this coming Holidays
SweetCorn Pudding - adapted from John Besh - My Family TableIngredients. Over the years, I have made a variety of corn dishes, puddings, kugels, pies and the likes
For the Nutella® buttercream frosting, I used half of the recommended amount of powdered sugar to reduce the sweetness and prevent the sweetness from overpowering the taste of the hazelnut chocolate spread
CornCake – Venezuelan Style. Remove corn kernels form the cobs (you can use a knife). Remember that delicious Pumpkin Cake I shared with you on a previous post
Having never made a chiffoncake this was a new challenge and one I gladly accepted. 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"
can control the sweetness, you can use the best quality ingredients, you. ¼ cup corn/canola oil. Soft, airy chiffoncake enriched with pure butter and egg yolks
Mix cornstarch with water to dissolve all lumps. FOR GUAVA CHIFFON FROSTING. FOR CAKE. To make batter, sift together cake flour, sugar, baking powder and salt
The chiffoncake and the mousse paired wonderfully together both light and fluffy and not too sweet. adapted from Better Homes and Garden Cookbook (cake) and Sweet Cream and Sugar Cones (base for mousse)
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