it’s my brother’s birthday! i decided to make his birthday cake this year with a design he picked (it was more like my suggestions as my experience and skills are minimal).
as we prefer a more asian style cake consisting of a light fluffy chiffon with fresh fruit and whipped cream, that’s what i attempted. It was my first time making a chiffon and i learnt a lot. not only does it need to bake longer at a lower temperature, but it also need a stick pan (not a non-stick) so the egg can cling to it, giving the cake the height and fluffiness. i didn’t have that but still tried it using a liner in my cake pan. the cake did ‘rise’ and was fluffy, but because i didn’t have the right kind of pan, it deflated a bit after cooling. nevertheless i used it. i used a lot of strawberries and cream to build the height back. luckily it wasnt too sweet, but it was definitly too much cream.
for a first time, id say it was a success. the egg whites whipped up very well and the cake cooked how it should so i’m quite pleased. it may also be the first thing i’ve made where my mother doesn’t say ‘it’s okay’ when i ask her what she thinks.
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