A week ago, I decided to take up the challenge of making Chiffon Cakes!

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Have always love the light and airy texture of these cakes. Two things that I am afraid of : 

 

#1 - the whipping up of the egg whites and then folding it into the egg yolk + sugar + flour mixture.

 

#2 : demoulding so that the cake looks pretty and not unsightly!

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My first attempt was Meyer* Lemon Chiffon Cake!... Why? Because I bought a bag of Meyer Lemons and I thought it would be such a waste to just juice them and drink it.  Followed the recipe and voila!... my first chiffon cake wasn't too bad!... and the egg-white thingy was not too scary!.... haha... Only feedback was that the baking time could be a little longer, to achieve an all-over brown crust that makes de-moulding easier and neater.

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Next, I ventured into Orange Chiffon and Yuzu Chiffon!... All of these were very well-received by my friends!... and I cannot get enough of it.

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Am thinking of trying out the classic local favourite - Pandan Chiffon and will update when I get there!

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If any of you would like to try these chiffon cakes, I would be happy to make them! Place your orders and I will be in touch!

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Note :

 

* Meyer lemons, which are native to China, taste recognizably lemony, and they do have acidity too, but significantly less than regular lemons. They’re sweet enough that they can even be added raw to various dishes.  Being a hybrid of lemons and mandarin oranges, their zest has a unique lemony-orangey fragrance as well!

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