Yochana's Cake Delight! : Japanese Sesame Chiffon Cake

Friday, February 15, 2008

Japanese Sesame Chiffon Cake

4 comments:

Anonymous said...: Yochana,

I always like to look at your chiffon, so fluffy and soft looking and so tall.

Must learn from you :); February 15, 2008 11:40 pm
Aunty Yochana said...: Hi BK,

No problem at all.

To get a tall chiffon, make sure your batter comes up to at least 3/4 of the height of the tin.

Rgds; February 16, 2008 12:28 pm
Anonymous said...: Hi Aunty Yochana,

I love chiffon cake and i have been making it twice with your recipe. However, for both times, i am unable to achieve the fluffy texture like yours. Mine is kinda damp and dense.

Do u know why is this so?

the cake did rise, in fact, it risen to the full height of the tin. Once i removed it from the oven and inverted it to cool, the height shrank and the inverted part of the cake kinda collapsed a bit. my cakes are not as 'solid' as yours.

Please advise.

Thank you.; February 17, 2008 1:00 pm
Aunty Yochana said...: Hi Eve,

It's a sign of undercooked chiffon cake. Try baking a little big more to have a drier side so that they do not collapse and it will stick to the tin till it's cooled. Remember...do not grease your tin.

rgds; February 17, 2008 6:28 pm

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