23 Nov 2010
Camembert cheese & black pepper? What an unique combination of flavour for chiffon cake. Tried this recipe from Junko Fukuda - Chiffon Cake Book for Aspiring Baker #1 but didn't submit this entry as it was an unsuccessful attempt. The cake turned out to be like 'kueh kueh' instead of the usual chiffony texture and tasted kind of weird. What a pity... wasted a box of camambert cheese. I think camambert tasted so much better alone with cracker or in tarts than in cake. Anyway you never try you never know, right? I'm not going to share the recipe since I don't think is worth trying.
11 comments :
ah but your pictures look soft to me wor!
haha... it's not at all!
This has got to be one of the most creative chiffon cakes I have seen in a long while!
Hi Angie, I think so too but too bad it didn't turn out well.
picture lie too?? it looks soft and nice!
Haha... thanks to the camera!
I know what you mean by being kuih like.
It happened to my cheddar chiffon too.
Hi Wendy, ya you are right. The cheese just didn't blend into the cake like cream cheese.
I have kueh like texture before... I think is for my unsuccessful yam chiffon... any idea what makes a chiffon kueh like texture?
Hi Hanushi, I think it may due to overfolding.
I see I see... Thanks for the info! :)
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