Proudly presenting my ultra soft and spongy Kinako (Roasted Soy Bean Flour) ChiffonCake recipe. Can I do the same to create ultra soft kinako chiffoncake
Fold in the egg white mixture into the flour batter gently and in three batches. Its higher flour-over-liquid ratio produces good success rate and also fluffy chiffoncakes to eat
Add in the sifted flour. Fold in meringue into the egg yolk mixture, in batches. I baked this Durian ChiffonCake quite some time back, during the durian season where the King of Fruits as the durian is called, was in full swing
No-Frills Recipes ... cooking, baking & excerpts on travel
Next add in sieved flour (with baking powder if using) and mix till no trace of flour found. To remove the cake from the pan, run a thin-bladed knife (I use a small plastic spatula) around the insides of the pan and the center core
Sift Cakeflour, cornflour and baking powder together. Repeat until coconut and flour are used up. This recipe and photograph was one of my earlier batch of baking works
Mee Tai Mak / Bee Tai Mak is noodle made of rice flour. You will know you get to the firm peak when you hold your mixer up and your meringue will not drip anymore Gently fold in a little bit of the meringue into the thick batter and then fold to mix and then continue on with second batch and fold again to mix
Sift plain flour,baking powder into a mixing bowl. I was contemplating whether to unmould this chiffoncake by hand or with a thin palette knife and after deliberating for a while, I decided to give unmoulding by hand, a try
No-Frills Recipes ... cooking, baking & excerpts on travel
Sift in the flour with the baking powder into the egg yolk mixture, mix till smooth. Add in the sugar in three batches and beat till soft peaks form, but not dry
No-Frills Recipes ... cooking, baking & excerpts on travel
