Home Recipe Bake Black Sesame Chiffon Cake

 

Sushi Kitchen, Japanese Organic Plant-base Cafe | Sungai Ara, Penang

Being creative and innovative are the key to success in this world. If you can design or think of something new and special, and do something different compare with others, you can be very outstanding. Last week, We visited a vegan sushi restaurant in Sg Ara.

 

Sardine Puff

I am going to share a very simple and delicious sardine puff recipe. I will list down what you need in making the sardine puff. Ingredients needed: 1. A can of sardine 2. Onion (optional) 3. A pack of puff pastry (I bought "Kawan" brand ready made puff pastry from Tesco)    

 

OFA Restaurant | Penang

 

Black and White Soy Milk

4. Add water.
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Written by Administrator   
Thursday, 20 October 2011 16:34
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BlackSesameChiffon_4Me: God, help me! Please raise my chiffon cake high high, and hold it tight!
God: Girl, this is not the way of making chiffon cake, you need more practise.

Arrrrhhhhh! Another dissapointment when baking chiffon cake. Why? Why? Why? ... Why my chiffon cake doesn't rise up high? What happened to it? Problem with my egg york mixture? Egg white? Or my mixing method? Oven temperature? Baking time? ...

I can't give myself an answer, bake chiffon cake is a tough job to me, my chiffon cake always sink after removed from my smart oven.

However, the cake tasted good, but I am not satisfied with the texture and moisture of it. It might be due to short baking time or during the mixing process.

BlackSesameChiffon

BlackSesameChiffon_2

BlackSesameChiffon_3

Seem like I really need to practise more. I will bake it again, perhaps, more study is needed before proceed to the next one. Recipe will be shared after I have successfully make the new one.


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Comments   

 
#6 MnY - Yong SH 2012-06-25 13:56
Hi Anna, thanks for your advice, I will remember your them and try it again next time. :cheer:
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#5 Anna 2012-06-23 21:14
1-donot over beat egg white or cake turns out dry. But yes, you do have to beat to peak - just do not over beat.

2- the moment u take it out from the oven straight away turn it upside down and leave it until it is totally cool b4 u turn it up again. Guarantee it will not collapse.
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#4 MnY - Yong SH 2011-11-26 13:18
Thanks for your suggestion, will try to work hard on the egg white to get stiff peak the next time i make. Hope it works. :lol:
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#3 Mel 2011-11-14 10:06
Hi, I was looking for Black Sesame Chiffon cake and I came upon you. I had the same problem when I started to bake chiffon cake before. The only main thing is just make sure when you beat the egg white first beat to soft peaks, gradually add in sugar and beat to STIFF Peaks! Then you will be okay. I used medium eggs. Good luck to you
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#2 MnY - Yong SH 2011-10-24 09:10
hi Delia, thanks for your comment. I think I do not use folding method, but "cut in" method. I will try it again and hope will be successed this time. :-)
Large egg also another concern? Hmm...will go to buy large egg, I use medium size... :sad:
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#1 delia 2011-10-21 08:08
Hi, make chiffon cakes with large eggs, turn upside down straight after coming out from oven. Egg whites need to be beaten properly and using folding method to fold into egg yolk mixture. Hope you will be successful in making chiffon cake.
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