Yochana's Cake Delight! : Wild Rosella Chiffon Cake

Saturday, May 05, 2007

Wild Rosella Chiffon Cake

14 comments:

Anonymous said...: Aunty Yochana,

I agree fully that your Chiffon Cakes looks soft, fluffy and delicious. Much better looking than the author of this cook book !
Hmmmm....I think you should do the baking for his next book ! LOL :); May 05, 2007 10:32 pm
Aunty Yochana said...: Thank you so much Yaha for your compliments.

rgds; May 05, 2007 10:45 pm
Sophia said...: Aunty Lucy,

I love this one too. What's that fruit on it?? I don't think I know it. :( Looks, I am behind time!

Cheers,
Dizzy; May 05, 2007 11:00 pm
Aunty Yochana said...: Hi dizzy,

It's called Rosella or some called it hibiscus if I'm correct.

I used to plant it myself in my JB house and it was much bigger size than what you saw on my chiffon cake. These are planted by my sister.

rgds; May 05, 2007 11:04 pm
Anonymous said...: Hi Aunty

I need to tap on your expertise again. My parents love chiffon so I bought the book and tried the mango chiffon cake.

The taste was great and it rised very nicely in the oven. It sank about 1/4 after leaving the oven. Another 1/4 after cooling for about an hour. By the evening, it was looked like a flat pancake (about 1/4 of the original height, really pathetic!!) and it was very moisted.

I followed the recipe to the T. Have no idea what went wrong... except that I'm simply lousy when come to baking.

Thank you.
Sulin; May 06, 2007 9:59 am
Aunty Yochana said...: Hi sulin,

I've not tried the mango chiffon yet. Sometimes because of the acidity of the mango, it does affect the cake like causing holes and sunken look.

Let me try this mango chiffon cake and see how it goes. After that do remember to comment in my blog again so that I can remember to answer your question.

rgds; May 06, 2007 3:18 pm
Anonymous said...: Hi Aunty,
I've made this chiffon cake before. The actual recipe uses strawberry but i couldn't get hold of any here so i just replace it with wild rosella. Mine turns out different color - purple instead of the actual color when i mix it in with the batter. Not sure what went wrong. Yours looks very beautiful.; May 07, 2007 7:45 am
Aunty Yochana said...: Hi delia,

at first I was like you..afraid that it will turn colour after baking so I snapped a photo of the "before cooking". Thank goodness it did not turn colour...there was no colour added into the chiffon cake.

I don't know whether I'm correct: I boiled the rosella with sugar and water before using it. Did you do that? If not, then that's the reason why mine didn't turn colour. Like me know huh, I keen to know the reason too.

rgds; May 07, 2007 3:39 pm
Anonymous said...: Aunty,
I did boil the rosella with water but i think i didn't put in the sugar. I mix the sugar with the egg yolk. If I can get hold of the wild rosella, i will definitely make it again. My friend borrowed me the Chiffon cake book, maybe í'll try some of the recipes inside. Did u try the chiffon cake with parsley already? I wonder what's the taste like?; May 08, 2007 11:37 am
Aunty Yochana said...: delia,

the parsley chiffon cake...coming soon. Will update you with the taste.

rgds; May 08, 2007 5:29 pm
Anonymous said...: Aunty,
Tried this chiffon cake again last nite. This time it din change color only that it's moist. The recipe states boil till the syrup thickens. I boiled till it's really thicken and got this result. And it din rise much.; May 17, 2007 8:19 am
Aunty Yochana said...: delia,

I think because of the acidity of the rosella, the cake din rise much. I felt that way too but "boleh makan" lah.

rgds; May 17, 2007 4:49 pm
Anonymous said...: aunty, my brother beg me to make this cake 4 his girlfriend's birthday. but i've never made a chiffon cake b4, can u help me w some tips or maybe recipe. thanx b4
wetjech@yahoo.com; December 16, 2008 7:03 pm
Aunty Yochana said...: HI maya,

I have a few chiffon cake recipes in my blog under cake history. perhaps you would like to try that first.

rgds; December 16, 2008 8:01 pm

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