For the past so many years, I didn't really put much time into cooking or baking or what-so-ever activities that take place in the kitchen.
But now, things get change a little bit. Maybe it's because I have a bigger kitchen now, or maybe age is catching up...well, whatever, I just feel that it's time to pick up some cooking now.
Among the so many recipes, I had chosen chiffon cake as the starter. It doesn't need too many ingredients, most importantly, I can omit the fattening ingredients like butter, milk or cheese. Yet, the simple ingredients can create such a soft & light cake, which truly amazed me.
Of course, I have failed several times before I finally figure out the way to make a good chiffon cake. Since then, my cake has never collapsed for more than 3cm.
Just that, the surface of the cake which is exposed will still crack like nobody business. My friend told me I should reduce the temperature to let it rise steadily. I have tried her way and it did improve a lot, but not 100% solved. Anyway, it doesn't really matter as this surface will be flipped over after done.
Another fun thing about baking a chiffon cake is its flexibility. I can always mix and match many different flavors or ingredients in it once I master the skill.
This round, I baked a double layer chiffon cake. Husband and sons like it a lot, that really had given me a lots of satisfaction.
