Join me on my quest of making homemade treats with less sugar!
Here’s the newer and upgraded version of Vanilla Chiffon Cupcakes (Tang Mian Method) with Meringue Buttercream. The previous recipe involved warming the oil before mixing with the flour. And this time I’ve totally ditched this process. Compared to the traditional mixing method, this method in which the egg yolks are incorporated during the last stage... Continue Reading →
Here’s another method for making Pandan Chiffon Cake. I used the tang mian method as found in my Pandan Cotton Cake, but without the water bath. I used to use a combination of pandan leaves and pandan extract but this time I am only using pandan leaves. If you want a more vibrant colour, go... Continue Reading →
A friend of mine told me that her banana chiffon cake didn’t rise much and asked if I knew the reason why. I’ve written a recipe on Chocolate Banana Chiffon Cake quite some time ago and I didn’t take many pictures that time. I couldn’t remember how much my cake rose. As I happened to... Continue Reading →
I found some shredded dried meat/meat floss when I was clearing up my pantry so I decided to make this sweet and savory chiffon cake. I wanna use up this huge package of meat floss fast so I added it both on top and in between the layers. I just happened to have a bottle... Continue Reading →
I’ve shared several recipes for chocolate flavor foam cakes before. Double Chocolate Chiffon Cake is super chocolaty which has a brownie-like texture. Chocolate Chiffon Cake is the typical fluffy chiffon cake. Chocolate Genoise is a bouncy cake that is sturdy enough for fondant cake. Flourless Chocolate Cake is, well, flourless (and yet it tastes amazing).... Continue Reading →
I am running low on my favorite Ghirardelli unsweetened cocoa powder so I have to use it sparingly until I travel to the States next time (ya so sad that it is no longer available in Canada). I want a cake that doesn’t depend on too much cocoa powder but is still full of chocolaty... Continue Reading →
This gluten-free chiffon cake is an adaption from my Orange Chiffon Cake and I have to say that it tastes as light and fluffy as any chiffon cake made with wheat flour! Chiffon cake does not rely on gluten but beaten egg whites to help it rise. So if you could whip a gorgeous meringue... Continue Reading →
The cake recipe I’m sharing today is free of sugar, gluten as well as diary. It’s basically just Sugar-Free Chiffon Cake with a slight twist in which I replaced the flour with brown rice flour and milk with soy milk. That’s it. Straightforward right? If you don’t have brown rice flour handy then rice flour... Continue Reading →
I’ve been sick since past Sunday so decided to make something simple for hubby’s birthday this year. Just a chiffon cake lightly frosted with whipped cream and topped with chocolate drips. That’s it. Nothing fancy. I also took a video and sped it up so it was less boring to watch. If more filling is... Continue Reading →
I saw some pink lemons at the grocery store the past weekend. I’ve only heard about them so I bought some home out of curiosity. Pink variegated lemons have yellow-and-green-striped rind which fades when ripening. The flesh is pink due to lycopene, a red carotenoid pigment that is also found in tomatoes, watermelons and pink... Continue Reading →
EC Bakes 小意思 