I just love eating chiffon and sponge cakes as they are so light and fluffy and since they don’t use butter, they are healthier too. However, I have never dare to bake them in the past as I am so afraid they will sink! I’ve heard of so many people telling me that sponge and chiffon were the more difficult cakes to bake.
As I have my Kitchen Aid mixer out from the box now, the more I should give these cakes a go… literally! To cut my fear, I first started with making some simple sponge cakes. Though they did turned out okie, but still not to my expectation yet so I am going to work on them again.
On Saturday, I decided to give the chiffon cake a go and made a chocolate chiffon…
The recipe only called for 5 eggs (normally it is 7 or 10 eggs) so I was game to try. However, I have a bigger pan, a 22 cm instead of the 20cm mentioned on the recipe. Oh well…
The cake batter risen to half the pan and I was more than happy! PiggyBeng said we should double the recipe and the cake will fill the whole pan… which I am going to do next! What is more important is that it tasted so fluffy and yum!
Hopefully, I’ll have another successful chiffon soon! 😀