Friday 30 August 2013

Parmesan Chiffon Cake


I told you I haven’t got enough of Chiffon Cake right? J

I simply love the spongy texture of Chiffon Cake and since now I can make quite a pretty good one, I’ll bake whenever I feel like eating it.

This Parmesan Chiffon Cake uses the basic Chiffon Cake ingredient for Lavender Chiffon Cake, Lemon and Orange Chiffon Cake.  Just replace the flavour you like accordingly.   For this, I replaced 75ml of water with non-fat fresh milk and added 40g of parmesan grated cheese to it.

My skill in folding in the egg meringue is still not perfect as you can see there’re still many air holes.  But it never affects the taste and the texture of the cake at all.

My unmoulding is not skilful too.  No matter how careful I was, I would tend to cut part of the crust away when running the knife around the cake tin.

Ok ok.  It’s enough! I can’t just stop at Chiffon Cake.  I need to move on to explore other things. 

 Not sure whether did you notice there’re some logos at the right side panel of my blog?  Yes, those are some virtual events, which the bloggers come together to organise.

Recently, I was been invited by Bake For Happy Kids to join in the virtual events, which organised by her and some of the bloggers coming from different part of the world.  I was quite excited about it because I know I’m going to bake many things by baking along with the experts.  Its fun and motivating when you’re baking along with people whom share the same hobby and you’ll never bake alone…  J

Forbes Thought of the Day –
“The greater part of progress is the desire to progress”