14th Nov 2009
I baked 3 cakes in a row on an Saturday evening. Glad that all the stock up eggs were used up. How can we finished so much cake so 2 of them I gave it to my uncle and his neighbour and brought some to office.
I baked 3 cakes in a row on an Saturday evening. Glad that all the stock up eggs were used up. How can we finished so much cake so 2 of them I gave it to my uncle and his neighbour and brought some to office.
Walnut & Choc Chip Cake (Recipe adapted from Phoon Huat)
Valerie Pandan Chiffon Cake
Valerie's verson was slightly more fragrant than the usual Richard Goh's recipe that I used to make. As for the texture, the latter was more fine.
Raspberry Chiffon Cake (Recipe adapted from Alex Goh's Cookbook)
The cake was a bit overfold so was slightly compact. The recipe was a bit weird exactly like what K told me which she had attempted before. The egg yolk mixture was very thick and dry, had some difficulty to fold it into the egg white mixture. Taste wise was so so only, maybe the raspberry that I used was frozen type, not so fragrant.
The cake was a bit overfold so was slightly compact. The recipe was a bit weird exactly like what K told me which she had attempted before. The egg yolk mixture was very thick and dry, had some difficulty to fold it into the egg white mixture. Taste wise was so so only, maybe the raspberry that I used was frozen type, not so fragrant. 
9 comments :
great and colorful cakes
Hi Rebecca,
Thanks for visiting my blogs.
Hi Wen,
Very nice cakes that you've baked. All those workshops that you have attended is well worth it, isn't it? ;)
Thanks for stopping by!
Hi PAB,
Yes, it's definitely worth it!
great looking cakes!
Hi Peggy,
Thanks for visiting my blog.
Hi Wen, your pandan chiffon cake texture really look nice.. am sure that it taste great as well. your classes with valerie is worth the while..
Hi Li Shan,
You bake nice cake too.
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