Ginger and Muscovado Sugar Chiffon Cupcakes 原蔗黑糖薑汁戚風杯子蛋糕

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 Ginger and Muscovado Sugar Chiffon Cupcakes 原蔗黑糖薑汁戚風杯子蛋糕

Advertisements

Mango Coconut Chiffon Cake 椰香芒果戚風蛋糕

This is another cake I made with coconut milk. The one before was made with dark brown sugar. This one was with white sugar and I added dried mango pieces to the batter (sometimes I would add toasted coconut flakes too). When baked, the dried mangoes would become soft and chewy. Have you ever bought … Continue reading Mango Coconut Chiffon Cake 椰香芒果戚風蛋糕

Pandan Coconut Chiffon Cake (Tang Mian Method) 椰香班蘭戚風蛋糕(燙麵法)

This post is all about a chiffon cake that is cottony soft, moist and fluffy. The secret weapon is Tang Mian/cooked dough. As its name suggests, tang mian (literary “scald dough”) is a dough that is scalded with hot liquid. Similar to the water roux or Tang Zhong method used in bread making, when mixed … Continue reading Pandan Coconut Chiffon Cake (Tang Mian Method) 椰香班蘭戚風蛋糕(燙麵法)

Mocha Chiffon Cake 莫卡戚風蛋糕(少甜+懶人版)

Chocolate and coffee are both my favorite.  This mocha chiffon cake is not a new recipe.  It’s just my chocolate chiffon cake recipe with some espresso powder added. The cake was baked in a square cake pan and then made into bite-sized snacks. I stored them in an air-tight container and would snack on one a few whenever … Continue reading Mocha Chiffon Cake 莫卡戚風蛋糕(少甜+懶人版)