Yochana's Cake Delight! : Red Pitaya Chiffon Cake

Sunday, June 03, 2007

Red Pitaya Chiffon Cake

12 comments:

Anonymous said...: Hi aunty yochana,

So sweet!!!! Your red pitaya chiffon is prettier than the one done in the book!! Wished I can take a bite.

regards
khing; June 03, 2007 10:21 pm
yummybakes said...: Wow, looks so sweet the colour, aunty I just wonder, how did the beautiful creaming on the cake ?

How you covered the whole cake with the pink creaming ? With palette knife ?

Cheers
Maha; June 04, 2007 7:22 am
Anonymous said...: Hello Aunty

I am very tempted to try this recipe but can you tell me if the taste and smell of the dragon fruit strong or does it small eggy?

Thank you.

By the way, I felt so happy to see so many like minded people suppporting and enjoying your postings. Great work Aunty!

Sulin; June 04, 2007 8:07 am
Anonymous said...: Dear Lucy,

Your baking is fantastic!

may I know what brand of whipping cream you are using? I used to buy phoon huat "red man" whipping cream, but feel like not firm enuf.

I've e-mailed you asking for recipes, hope you don't missed out my mail :)

-n2inpink-; June 04, 2007 1:15 pm
Anonymous said...: hi aunty, what's red pitaya? are those dragon fruit? i've been dying to find the red version. where did you buy them? thanks!; June 04, 2007 2:32 pm
Aunty Yochana said...: Hi marissa,

Yes it's red dragon fruit. I bought them from Giant hypermart.

rgds; June 04, 2007 3:39 pm
Aunty Yochana said...: hi n2inpink.

Actually all whipping cream are the same. I used Value Pride or Rich whipping cream.

Make sure your whip cream is really cold and don't let it turn to room temperature. It will turn oily and watery. For best results, chill your mixing bowl too.

rgds; June 04, 2007 4:02 pm
Aunty Yochana said...: Hi sulin,

Yes I'm truly blessed with so many supporters. I'm really overwhelmed by it.

Red dragon fruit is a very refreshing fruit. No smell and it's sweet. As for the chiffon cake, taste is ok lah...something different though.

rgds; June 04, 2007 4:37 pm
Aunty Yochana said...: Maha,

Drop a drop of pink colouring into the whipped cream and stir.

rgds; June 04, 2007 4:46 pm
yummybakes said...: Aunty,

I also bought this round cake baseless tin, and i was told it can be adjusted according to diff cake tin sizes, but honestly am not very sure what is that for ..

The lady told me that it's used when applying cream eg on the cake
I am sure a blur to buy that since I might not be using it right .. :(

Maha; June 04, 2007 6:27 pm
Anonymous said...: Hi Aunty Yochana!

I'm glad you are still continuing with your love for baking and posting beautiful pictures even though there's no recipes. I love chffion cakes!

Would like to ask u, is it common for chiffon top to crack and get burnt? Mine always get burnt even before the baking time. Hence i don't know if i'm taking out my chiffon too early but if i don't, I scare the cake would be burnt. How to test for doneness? Any remedy for that? SHould i place in the in middle rack?

Regards

Aimei; June 05, 2007 3:22 pm
Aunty Yochana said...: HI aimei,

Probably your oven could be too small for your chiffon cake.

Yes you can save your chiffon. Halfway or when you see that it's getting burnt before the baking time is up, cover it with an aluminium foil and continue till your alarm sounds then test it with a skewer to make sure that it's clean and dry.

rgds; June 05, 2007 4:59 pm

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