Strawberries & Cream Chiffon Cake

Strawberries and Cream Chiffon Cake

Hello! I realised that I have been cooking and baking a lot but I haven't had the time to sort out all the photos and blog! Really need to get more organised. I guess it is hard to stick to a schedule when you are on vacation but at the same time there should not be any excuses.I also need to compile a collage of all the photos of food that I have consumed in the past 3 weeks or so. Maybe, maybe not - it is a scary thing when you look back at the amount of food that you ate! Perhaps ignorance is really bliss in this context.

Enough of that, remember my previous post on the Original Chiffon Cake? Well, I got an idea, also from the same book, to take the cake a step further and make it into a light strawberries and cream chiffon cake. Oh look at that, isn't it perfect for afternoon tea?

Original Chiffon Cake

Original Chiffon Cake

Hello and happy Hump Day! I can't believe it is Wednesday already and nearly the end of August. 

My mother has recently fallen in love with a recipe for this really light chiffon cake. She got the recipe from a book she bought in Taiwan recently. It is in Mandarine and I can't read the characters, so I can't really tell you what it says specifically. Sorry! I got my dad to translate the recipes for me. Essentially the book is written by a Japanese Chef and the recipes in the book is specific to chiffon cake. The recipes revolve around one basic chiffon cake, and contain a variety of flavours including spinach and pumpkin. I can't wait to try my hand at those flavours, really does sound and look interesting. 

A photo of the book

However, to start off, I have been making the original plain flavoured ones. I have made this a couple of times since I have been back in Malaysia for some dear friends. It is ridiculously easy to make. It calls for only 5 ingredients. You do need quite a few eggs, 7 to be precise and you also need a chiffon cake tin. The recipe does not contain any butter.