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Contribution from Vichelle sometime back.

Vichelle tried my recipe on the Japanese cotton cheesecake. Instead of steam bake the cake in the oven (i mean with a bigger tray with water outside the cake tray), she used the chiffon mould. And guess what, it turned out just perfectly (see picture) !

Reason of using chiffon mould: heat distribution during baking is more even. Must really try this out one day. Thanks Vichelle for sharing this great idea although I must admit that I am so lazy these days and will freak out when I see so much to wash at the end of each baking sessions, things pilling up at both of my kitchen sinks.

Beware when you handle hot oven. Although we are covered by the rv insurance, I always make sure that my kids are away from the kitchen when I bake.

When I saw my chiffon cake mould this morning, I just realise I have not been using this to make chiffon cake for many years.  See below for orange chiffon cake recipe (thanks to Alicia). Am surely going to try again using it to make soft cheese cake

Ingredients
A- 6 egg whites, 1T cream of tartar, 4oz castor sugar (takde castor, so i blend normal sugar)
B- 6 yolks, 6T sunquick, 6T oil, 4oz self-raising flour

Method
1. Cream B well in one direction
2. Beat A until stiff (high speed). Slowly add in sugar once egg white formy. Must ensure container very clean.
3. Fold B into A slowly, making sure the mixture does not collapse.
4. Bake in preheated oven (+ chiffon tin) at 160C for 30mins till lightly brown. Change to 180C and bake till golden brown.

It has been ages since I bake a chiffon cake. With the new oven I have just got, I think I should start baking again, at least once a week.

This was my 2nd time trying to bake a chiffon cake. And yahoo…manage to do it successfully this time (using recipe from Alicia).

Ingredients
A- 6 egg whites, 1T cream of tartar, 4oz castor sugar (takde castor, so i blend normal sugar)
B- 6 yolks, 6T sunquick, 6T oil, 4oz self-raising flour

Method
1. Cream B well in one direction
2. Beat A until stiff (high speed). Slowly add in sugar once egg white formy. Must ensure container very clean.
3. Fold B into A slowly, making sure the mixture does not collapse.
4. Bake in preheated oven (+ chiffon tin) at 160C for 30mins till lightly brown. Change to 180C and bake till golden brown.

I think I better catch hold of the sales and get some baking promotional product while I could still get some good discount now.