Monday, May 28, 2007

Cranberry Chiffon Cake


3 comments:

  1. Looks very nice :) Would be a lovely bake for Christmas. Haha, I think until very far hor? ;P

    ReplyDelete
  2. Lucy, I only have a 7 inch chiffon tin. If the recipe ask for 6 inch or 8 inch, er..how do i increase or decrease the ingredients? This chiffon cake looks fantastic! Thanks in advance.

    regards,
    eileen

    ReplyDelete
  3. Hi eileen,

    Just fill up the chiffon cake pan to 3/4 of the pan and bake and you have balance, bake in a small cake tray and bake. You can use it as a cake base for cheesecake.

    If you want to cake down an inch smaller, use 3/4 of the recipe.

    rgds

    ReplyDelete