RecipeMuncher

Green Tea Chiffon Cake with Cream & RedBeans I found out, to retain the” moisture” in the chiffon cake, the eggwhite must not be over-beaten, It should be on soft peak. The baking time + temperature also another factor. Other than that, Oil added , and addition of cornflour also all key ingredients to cottony-moist-chiffon cake. This time I baked with a tray of whitepapers soak with water on top of oven.. so this will prevent my top too brown or burnt b4 the cake is complete (...)

Green Tea Chiffon Cake with Cream & RedBeans I found out, to retain the” moisture” in the chiffon cake, the eggwhite must not be over-beaten, It should be on soft peak. The baking time + temperature also another factor. Other than that, Oil added , and addition of cornflour also all key ingredients to cottony-moist-chiffon cake. This time I baked with a tray of whitepapers soak with water on top of oven.. so this will prevent my top too brown or burnt b4 the cake is complete (...)