Yochana's Cake Delight! : Rose Chiffon Cake

Sunday, July 13, 2008

Rose Chiffon Cake

13 comments:

Anonymous said...: Hi Aunty Yochana,

I have a close friend who is lactose intolerant. Can you please share an easy birthday cake receipe that I can surprise him with?

Many thanks ^_^,
pearl; July 13, 2008 9:37 pm
Anonymous said...: Hi Yochana,

Did you use dried rose buds? Where did you buy your rose or rose buds? Please share receipe. Thanks.

anonymous; July 13, 2008 10:29 pm
Anonymous said...: Hello Aunty Yochana. I notices in your recipes, you use "gm".

Can you tell us how many grams is 1 cup flour, water etc?

I really wanna try some of your delicious recipes and I need to get my measurements right :); July 14, 2008 8:17 am
Anonymous said...: Hi Aunty Yochana,

I have been a constant admirer of all your beautiful cakes. Are you a professional baker? Do you have a shop selling your cakes?

Anyway, I was looking at your Steamed Corn cake and it looks simple enough to make. However, there is no ovalette available in the USA. Can it be substituted or not used at all? Please adv. Thanks!!
wendy; July 14, 2008 8:38 am
Aunty Yochana said...: Hi Wendy,

Use any type of cake stabilizer will do.

rgds; July 14, 2008 10:46 am
Aunty Yochana said...: Hi Yasmine,
This is a rough estimate:

1 cup of flour = 145 gm.

1 cup sugar = 200 gm

1 cup butter = 250 gm.

rgds; July 14, 2008 10:51 am
Aunty Yochana said...: Hi anonymous,

I bought the rose buds when I was in Ho Chi Minh city, Vietnam. A lot of places sells rose buds.

rgds; July 14, 2008 10:56 am
Anonymous said...: Hi Aunty,

Where do you get the recipe from? I will go and search for it.thankyou; July 14, 2008 5:34 pm
Anonymous said...: Hello Aunty,

I'm just new to reading your excellent blog, and would you believe that I've nearly finished browsing every single entry you posted! Love your blog!

Can I ask you a few baking questions?

a) Do you use fan-forced or non-fan-forced for baking cakes? What about for macaroons?

b) My macaroons turn brown. How do you keep them from browning?

c) Do you grease your pans for making sponge cakes/rolls?

d) I heard that some cakes require cold eggs and some at room temp. Which sponge cakes are these?

Thanks!
Jenny; July 14, 2008 7:29 pm
Aunty Yochana said...: Hi Jenny,

I never like to use fan mode for baking. I use convectional oven with top and bottom heat. Always place your cake in the middle of the oven.

Normally when using ovalette, cold eggs are needed and for baking cheesecakes use eggs at room temp.

I bake my macarons at 160C for 12 mins. They won't turn brown.

rgds; July 14, 2008 10:50 pm
Aunty Yochana said...: Hi,

This Rose Chiffon cake recipe is from the blog: Do What I Like.
Just click onto it on my homepage and you'll get it.

Cheers!!

rgds; July 14, 2008 10:51 pm
Anonymous said...: Hi Aunty Yochana:
Thank you for your response! Really appreciates your fast response. I come to your blog everyday to look at your beautiful cakes. They are all too pretty to eat!

BTW, I am also from Singapore living in the USA.

Best regards,
Wendy; July 15, 2008 9:18 am
Anonymous said...: Hello Aunty,

Thank you so much for your quick and thorough reply to all my baking questions. It's nice to have a baking 'friend' on the net.
Regards,
jenny; July 16, 2008 5:54 pm

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