Hi
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.
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”
So great ~ I like chiffon very much。
ReplyDeleteMe Too!! Love the soft and fluffy texture :D
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