Japanese Cream Cheese Chiffon – Jenny Cheung
Japanese Cream Cheese Chiffon By Jenny Cheung on Monday, 18 January 2016 at 21:01 200ml milk 200g cream cheese 8 egg whites 50g caster sugar 1/4 tsp cream of tartar … [read more]
chiffon
Topic Chiffon 20th March 2015
Topic – Chiffon cakeI thought we could have Chiffon cake as a topic as many members would like to master this sponge.Lynne Lee –Diep is our very own chiffon queen … [read more]
Orange Chiffon Cake 5 Eggs – Lynne Lee-Diep
Orange Chiffon Cake – Lynne Lee- Diep shared Mar 2015 Ingredients: 115g plain flour 3/4 tsp Baking powder 85ml orange juice Finely grated zest of 1.5 large orange 5 egg … [read more]
Honey Lemon Chiffon 4 Eggs – Anncoojournal
http://www.anncoojournal.com/2015/03/honey-lemon-chiffon-cake.html Ingredients: 75g Plain flour 20g Sugar 2 Egg yolks (about 45-50g for 2 yolks) 30g Honey (1.5 tbsp) 25ml Corn oil (2.5tbsp) 25ml Water (2 tbsp) 15g Lemon juice … [read more]
Pandan Chiffon Cake 7 Eggs – Jenny Cooc Cheung
Pandan Chiffon cake By Jenny Cooc Cheung on Saturday, 17 January 2015 at 13:16 Pandan Chiffon cake recipe 7 egg whites 70g caster sugar 1tsp cream of tartar 7 egg … [read more]
Chocolate Chiffon 4 Egg – Lynne Lee-Diep
Chocolate Chiffon By Lynne Lee-Diep on Friday, 20 February 2015 at 13:53 Chocolate Chiffon Recipe adapted from https://cornercafe.wordpress.com/2008/10/19/chocolate-chiffon-cake/ Ingredients: 4 egg yolks 60g caster sugar 85ml vegetable/sunflower oil 30g … [read more]
Blog 5 – Chiffon Sponge Flour
Chinese sponge/chiffon sponge I decided to experiment with two different flour’s. In the past I have used normal plain flour but this time used Mcdougalls plain flour and made one … [read more]
Chinese Chiffon Sponge 5 Eggs, May Mie Mie Wong
May Mie Mie Wong Chinese sponge recipe Chinese sponge recipe5 egg whites1/4 cup caster sugar1 tsp cream of tartare5 egg yolks1tsp vanilla1/2 cup cold water – the colder the … [read more]
Pandan Chiffon Cake 5 Eggs – Christine’s
Pandan Chiffon Cake Recipe By Christine’s Recipes Prep time: 20 mins Cook time: 40 mins Yield: 8 serves Prepare an ungreased 20cm (8 inch) round tube pan (removable base preferred) Ingredients of batter: … [read more]