In the older days, pandan chiffon cake are more habitual and common seen in bakery shop. But these days in order to attract people attention and be out of the ordinary, hawker start to introduce different interesting and special flavour such as strawberry, banana, chocolate, Oreo etc. Patron are so fortune to spoil with different choices nowadays.
Every morning, I will spread different jam flavour on the bread for breakfast. I will constantly look for new kind of jam or spread in the supermarket if I finish the current one on hand and I saw this black sesame spread on the shelf in NTUC. So I bought one and try, I pretty like it, you can taste the strong sesame aroma.
Instead of the usual pandan chiffon cake, I decided to make a sesame chiffon cake since I have the sasame paste (spread) on hands. I went to phoon huat and bought the mini chiffon cake tin to make this on the weekend. I do have a 21cm chiffon cake tin but I wanted to try a mini size. It is more convenient and I do not need to cut into pieces, one mini chiffon cake equal one serving.
The result is supreme to me, the cake texture is soft and fluffy, with the hint of sesame taste. The only disappointed thing is the shape, when I took out from the tin, somehow the chiffon didn't come out in a nice shape and some of the corner chip off and left with some holes.
Anyway luckily this time my chiffon didn't fall off from the tin because I make sure the egg white is beat into stiff peak (but do not over beat too). How to know whether is in the stiff peak? You turn it over the bowl upside down without the egg white falling off to the ground.
My parent said the chiffon cake is not sweet enough but to me is just nice. For the recipe, I get 4 mini chiffon cake.
*Recipe
source: Okashi sweet treats made with love. This book can be found in Kinokuniya.
No comments:
Post a Comment