Join me on my quest of making homemade treats with less sugar!
This was the birthday cake that I made for myself. The outside was wrapped with a thin layer of almond sponge cake. Inside of the cake were layers of coffee chiffon, dark chocolate mousse, coffee gelee, salted caramel mousse and chocolate glaze. We were rushing to a restaurant for dinner so I didn’t have enough... Continue Reading →
This was my mom’s birthday cake that I made on Tuesday. Inside the chocolate shell was two layers of vanilla chiffon cake filled with strawberry yogurt cheesecake filling and fresh strawberry pieces. Unfortunately, I didn't prepare enough chocolate shell for glazing so the cake was glazed twice, resulting in an uneven surface especially near the... Continue Reading →
I made my favorite chiffon cake during the weekend. If you are a coffee addict like me, this coffee chiffon cake will satisfy you. I even jazzed it up with a splash of Kahlua. 週末做了至愛的戚風蛋糕，EC是咖啡控，因此當然少不了咖啡蛋糕，為了使蛋糕更香EC還加了咖啡酒。 Espresso & Kahlua Chiffon Cake 咖啡戚風蛋糕 For 7" tube cake pan 7“中空模份量 Ingredients For the Yolk Batter 75 g cake... Continue Reading →
I baked this as a cake base for my upcoming mousse cake. This was just my Vanilla Chiffon Cake. I replaced the vanilla bean paste with a tablespoon of green tea powder and increased the sugar amount slightly to balance out the bitter taste of the green tea powder. Japanese green tea powder is definitely... Continue Reading →
Genoise, sponge cake, chocolate cake
After baking my Orange and Chia Seed Chiffon Cake, I've mentioned that I would make a lemon version afterwards. And here it is...but with lime instead (as that was what I had in my fridge). I didn't take any pictures during my preparation. Please visit my other chiffon cake posts for more pictures. 上次弄過香橙奇異籽戚風蛋糕後EC曾說過會再試做檸檬口味，這個便是了，EC雪櫃只有青檸，所以今天做了青檸味。今次沒有拍下製作過程照片，想觀看照片請參考其他戚風蛋糕。 Lime... Continue Reading →
I found a forgotten orange in the fridge on Friday so I just juiced it and made a chiffon cake out of it. The recipe was based on my vanilla chiffon cake with the following adaptations. - milk was replaced with concentrated juice made with freshly squeezed orange juice; - grapeseed oil instead of canola... Continue Reading →
This chiffon cupcake recipe is adapted from my basic chiffon cake recipe. I flavored it with ginger and muscovado sugar which had a rich taste. I also used grapeseed oil instead of canola oil for a healthier choice. These cupcakes are really fluffy and I love to eat them warm. The ginger is so refreshing and... Continue Reading →
Chiffon cakes are my favorite kind of cakes. I even use them as the cake base for my mousse and whipped cream cakes. I like chiffon cakes more than sponge cakes as they are fluffier and more moist. You don't need to brush any simple syrup on top of the chiffon cake when assembling the... Continue Reading →
I made this for my Aunt-in-law for her birthday. The preparation of this cake was mostly identical to the joconde imprime entremets I’ve made before. This time I used a different kind of sponge cake to wrap around my dessert. So technically speaking, this was no longer a joconde imprime entremet anymore. The tang mian... Continue Reading →
EC Bakes 小意思 