Wednesday, June 30, 2010

Tarte Citron @ Canele

Tarte Citron

Two visits to Canele within a week and I had this on both occassion. I am never a fan of Lemon Meringue Tart since I dread the sharp and tangy lemon curd. Moreover, meringue is nothing but sugar and egg white so...

Having heard many praises about Canele's Tarte Citron ($5.50+), I shouldn't doubt about this creation. True enough, the lemon curd is smooth and not exceedingly sour. The Italian meringue though not the fluffiest I have tried but good enough to neutralize the tangy lemon curd. Almond tart pastry is crisp but not as buttery and fragrant like K ki's and Patisserie Glace's.

Canelé Pâtisserie Chocolaterie
Shaw Centre
1 Scotts Road
#01-01A, Shaw Centre
Singapore 228208
Tel: 6738 9020
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New additions @ Canele


L'armour L'armour is none other a bigger rose macaron sandwiching rose cream and raspberry jelly, topped with fresh berries.

Despite the declining standards of Canele's macarons, it has remained on my must-try list for its distinctive flavour.

Anyway, when I saw the photo of L'armour L'armour on Ice's blog, it immediately reminds me of a similar one I had last year during Valentine time and I don't deny it was a disappointment when compared to their rose macarons. The shells were too wet and I didn't like the raspberry jelly that makes it sour and soggy.

The newly introduced L'armour L'armour ($8+) is definitely an improvement to their Valentine creation as it uses more rose cream and less raspberry jam. Since there is no air pocket and that the shells are meaty enough, this is better than Canele's rose macaron but at a pricier tag.

Rose Chiffon (1st attempt)

Despite the nice comments made, I am not sure if we have been eating too much rose chiffon these days but it appears that the L'Armour L'Armour is lacking in the rose aroma. Ever since I lay my hands on a bottle of Nielsen Massey's rose water, I made 3 rose chiffons with varying strength and I was burping like a bottle of perfume. Since then, Yuan has been so traumatized till he freaked out whenever he comes across anything that is rose-flavoured including a rose flavoured nonya kueh in one of our recent buffets.


I haven't really ate enough Opera to comment on this but my impression towards one is a overly dry chocolate cake with contaminating coffee taste. Sounds very unfair to a cake with long history. Anyway, a recent encounter to Marriott's Opera had our opinions changed but sad to say, they have stopped production for this cake and is replaced with their own version of Green Tea Opera.

Comparing Marriott's Opera with Canele's ($8+) , the latter lose out on the distinctive taste of coffee and chocolate. Moreover, in our personal opinion, we felt that the alcohol content for this opera was too much. It overwhelms the other layers present in the opera.

Apart from these two, we have tried Charlie Brown which is good, provided you share the cake. The excessive use of caramel makes this cake cloying and sweet. Depending on individual's threshold, the use of peanuts and peanut butter is an interesting twist to the regular chocolate mousse.

Now what else have we not tried... Arh, St Marc and Chloe...

Canelé Pâtisserie Chocolaterie
Shaw Centre
1 Scotts Road
#01-01A, Shaw Centre
Singapore 228208
Tel: 6738 9020

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Sunday, June 27, 2010

Mango Rhapsody from Patisserie Glace

Patisserie Glace has gained a fair bit of popularity with its selection of Japanese desserts since its opening in November 2008. Apart from the regular Mont Blanc and Japanese Shortcake, there is something exclusive about Patisserie Glace and that is none other the fusion of cake and tart.

Mango Rhapsody

Similar to my favourite Strawberry Hills, Patisserie Glace has a similar new addition. Set in an almond tart base, there are layers of custard cream, pear slices, almond frangipane, chantilly cream and sponge cake, topped off with fresh mangoes.

The combination of almond frangipane and custard cream maybe sweet to people who has a low threshold towards sweetness. Apart from that, like most tarts in Patisserie Glace, the fragrance and crispness of the tart pastry coupled with the varying layers is bound to be well-accepted by most. An 18-cm cake can easily feed 8 people and is priced at $44. Note that the cookie tag cost $3 and ice packs are available at $0.50 per piece which is essential for transportation as the chantilly cream melts fast.

Mango Rhapsody

Pâtisserie Glacé
12 Gopeng Street,
#01-33/34 Icon Village
Singapore 078877.
Tel: 6400 0247

Operating hours: 11am to 7pm (Mon to Fri)
11am to 6pm (Weekends and P.H)

P.S. My colleagues happened to eat both the Strawberry Hills and Mango Rhapsody in a go and her preference is inclined towards Mango Rhapsody since the former is sweet to her liking; anyway, one of them finds it so good that she is so tempted to drop by a visit the next day to pick up some for her family. Bottom line, it is worth a trip down to try this unique marriage of tart and cake.
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Wednesday, June 23, 2010

Happy 10 years together

My temptation to splurge on food comes whenever I start to make enquiries to restaurants and hotels. Having to source out for a Chinese restaurant for a farewell lunch and that my 10th anniversary with Yuan is approaching, everything seems to fall in place to celebrate this special occassion at Ritz Carlton, Millenia Singapore.

Have been very busy with the recent renovation work but a good meal coupled with romantic ambience and a wonderful slice of cake, this is going to be equally memorable when Yuan proposed to me.

Happy 10th year

Most Singapore hotels will not disappoint in terms of service and Ritz Carlton gladly caters to Yuan's request for a slice of cake. The flavour is chosen by the chef and viola, it turns out to be good.

White chocolate mousse with pistachio

A simplistic combination of white chocolate mousse and pistachio, the mild flavour of both strikes well on the palette. Instead of an exceedingly sweet white chocolate, the use of almond in the white chocolate mousse neutralizes the sweetness and provides some texture to the white layer. Pistachio is prepared in a similar manner as the almond frangipane, leading to Yuan giving an extra nod to each mouthful. Though the milk chocolate sheets served as a decoration, these thin sheets melt perfectly in the mouth. Hmm...

Peking Duck

For those who have been to Summer Pavillion or have read the online reviews, this is going to be no exception. Although I mentioned to Yuan that the crepes are alittle thick as compared to Man Fu Yuan 满福苑 (Hotel Intercontinental), these thin, crispy duck skin with a thin layer of fats simply melts in your mouth. For half a duck, there are a total of 12 servings of duck skin with crepes and for once, we indulge without the slightest worry of calories and cholesterol.

Baked Sea Perch with Hoi Sin Sauce

Unlike the regular Chinese restaurant, the ambience this place offers is very close to a dimly lit fine dining restaurant. All the diners are appropriately dressed and what surprise us is the way the Chef recommendations were served. I guess it is a misconception that Chinese restaurants are brightly lit, noisy and the food are served in huge portions. Not the case for Summer Pavilion's Chef recommendation (at least for the next two dishes).

Baked Sea Perch was wonderfully seared with the Hoi Sin Sauce with the interior nicely coated with the fats.

Chef Fok's Special Wok-fried Fillet of Beef

As for the wok-fried beef fillet, the "wok hei" (镬气) is sufficiently felt till the extent one serving is not enough.

Beancurd with mushroom

The amazing thing about the few dishes we have ordered is that these are items Yuan will seldom order but all of them turn out to be unique and delicious in his opinion. This dish caught us by surprise for its slight chewy skin and soft, silky interior.

Fried rice with XO sauce

The remains of the Peking duck was fried with the XO fried rice. As seen in the picture, each rice grain is nicely seasoned so I will leave the photo to fill you in the details. For your information, the restaurant would recommend having the duck braised in Chinese wine sauce and we kind of regret not sticking to his recommendation. Though the fried rice is good, the smell whiffing from the claypot when served to our adjacent table sent my salivary glands activated. Definitely going to try that on my next visit.

For the first time, we have decided to celebrate this special occassion in a Chinese restaurant. The experience is very different from the regular buffets; and I am glad that this meal is so memorable. Having seated beside the window, the entire setting is lovely since Summer Pavilion is set amidst a picturesque garden. The service is fantastic and makes us feel welcome. I have indeed enjoyed myself greatly and now I am definitely looking forward to my next visit (Right? Yuan).

Summer Pavillion
The Ritz-Carlton Millenia Singapore
7 Raffles Avenue
Singapore 039799
Tel: 6434 5286

Operating hours:
11:30pm to 2:30pm (Lunch - a-la-carte & dim sum)
6:30pm to 10:30pm (Dinner - a-la-carte)
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Thursday, June 17, 2010

Triple 3 - Japanese Sunday Brunch

Triple 3's Sunday brunch is slightly different from their weekend buffet dinner. While the weekend buffet dinner focus more on International cuisine, Sunday brunch focus alot on Japanese food. So, if one prefers international spread, their weekend dinner is a better bet but if you are fan of Japanese-style dishes, then the Sunday brunch is not going to disappoint you.


Instead of serving Indian curry and Tandoori cuisine, one can expect lighter appetizers such as Jelly Fish , Cucumber Seaweed , Grilled Mushroom, etc, in either pickled, salted or dressed.

Seafood on Ice

Similar to their weekend dinner, seafood on ice offers an extensive spread of oysters, mussels, prawns, crabs, etc. A selection of smoked fish such as salmon and tuna are added to the selection.


Wok-Fried Station has been replaced with Japanese grill and this station offers a wide selection of seafood, beef, chicken and vegetables. Instead of the Hong Kong styled noodle served with roast, soba / udon noodles (served with clams and grated sticky Japanese yam with raw tuna) is available in their brunch.

Oden and Shabu-shabu

Japanese version of Yong tau foo (Oden) and Shabu-shabu (served with beef and salmon; and 3 type of soup bases, Shoyu, Miso and Clear) are also the highlights of this buffet. This is no doubt Yuan's and my favourite sections in this brunch, so much so that we have neglected the Japanese Curry located at the end of this section. In Yuan's words: "After eating all the heavy food, it feels good to have hot soup"

Live station

The highlight of the live station is Pan-fried foie gras with rounds of white radish - a rare sight on buffet spreads even though we are personally not a fan of foie gras. The pasta station is often neglected, so do give the aglio olio a shot with an option of extra garlic.

Sashimi and sushi

The mouth-watering live stations I have mentioned in my earlier post are also found in their Sunday brunch and one will be spolit with choices. Recall my praises for their Kushiage (Japanese deep-fried skewers), Sashimi, Teppanyaki, Tempura and Roasted Wagyu Beef. As I always say for Triple 3, so many selections but yet so little tummy space.


Coming to my favourite section, instead of the regular selection of "westernized" desserts described in my previous entry, Pastry Chef Ivan Liew presents a series of Japanese-theme desserts for a lovely finale. Instead of the regular cream puffs, Yuzu Profiteroles serves as a refreshing tangy treat. Umeshu Jelly and Kantan Jelly are also included in the selection for a lighter alternatives.

The dessert bar also offers all-time favourite Strawberry Shortcake and Chocolate Fondue. But instead of serving the hotel's signature cheesecake, we are delighted with the Japanese cheesecake that is light and addictive on the palette.

Japanese desserts

The most memorable desserts of the entire selection is the Green Tea Panna Cotta and the Red Bean paste served with glutinous rice balls. Pair the latter with a scoop of delightful homemade vanilla ice cream and you will be surprised by the perfect match of hot and cold.

Having seen the satisfied look of my family members with the nods and smiles after all the dishes, I know I have not made the wrong choice. It is no doubt steep on the pocket but I am pretty sure this is one buffet most will be curious about. Be it weekend buffet dinner or the Sunday Japanese Brunch, the quality and quantity are of no doubt.

Many thanks to Sous Chef William Tan for making this meal so memorable.

Buffet Breakfast
$33++ (A), $16.50++ (C) per person

Buffet Lunch
$62++ (A), $31++ (C) per person (Mon-Thurs & PH)
$68++ (A), $34++ (C) per person (Fri, Sat & Eve of PH)

Sun Brunch
$110++ (A) (with free flow of alcholic drinks, soft drinks and juices)
$90++ (A) (with free flow of soft drinks and juices, NO alcohol)
$45++ (C) (with free flow of soft drinks and juices)

Buffet Dinner
$80++ (A), $40++ (C) per person (Sun-Thur)
$86++ (A), $43++ (C) per person (Fri, Sat & Eve of PH)

Credit Card discount as follows:
For now the current promotion is
1) DBS : Dinner 1-for-1 is available from Mon to Wed.
2) DBS : 3 dine for the price of 2 available for the entire week
3) OCBC : 4 dine for the price of 3 available during dinner for the entire week
Please note that the above promotions end at the end of June.

Amex & Citibank - 15%
HSBC & UOB - 10%

Triple Three
Mandarin Orchard Singapore
333 Orchard Road
Singapore 238867
Tel: 6831 6271

Operating Hours -
6.30am – 10.30am (Breakfast)
Noon – 2.30pm (Lunch)
6.30pm – 10.00pm (Dinner)
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Monday, June 14, 2010

Macarons from Ladurée, Paris

Macarons is one of the pastries I grew to like because of the blog. To be frank, without the intent to blog about these hamburger look-alike pastry, I would not have know so much about it and just labelled it sweet and overpriced.

Macarons from Laduree, Paris

And if you talk to any macaron lovers, Ladurée and Pierre Hermé are names you will not missed. So you can imagine my excitement when I received a box of 20 Laduree's macarons. For those who are new to these 2 major players in Paris, one is known to be the inventor of these classic French treats while the other is known for its creative flavours. Judging from the posts on the internet, it seems that Ladurée adopts traditional flavours with textures that are considered to be best while Pierre Hermé comes up with beautiful concoctions of flavours with the use of olive oil, saffron, wasabi, etc.

These are very delicate, given its egg shell-like crust and moist interior, they were damaged pretty badly after a long flight. Moreover, this was bought on Friday and I only received them on Monday. Fret not, they are really good. I couldn't resist the temptation any longer and I pop almost 9 macarons in a go. Since I have left them out at room temperature for about an hour or so, they were soggy when I first consumed them.

As I mentioned in my previous post, it is never easy to achieve a strong flavour in a macaron and hence the key often lies in the filling. The filling Ladurée adopts is smooth ganache filling and though the flavours are traditional, each mouthful are bursting with flavours.

A closer look at Laduree's macarons

Often, my choice of flavours would be rose and pistachio and these flavours doesn't disappoint. Despite not eating it fresh from the shop in Paris, the crisp crust, the meaty core, the flavour, the innards, everything about it is so perfect. So it is more of choosing the right flavours to suit individual preference.

One of the main highlights of Ladurée lies in the flavours, in general for most macarons, the first bite is often sweet, leaving one to figure out the flavour but Ladurée's flavour strikes distinctively even on the first bite. Rose, pistachio, caramel and vanilla are more distinctive in its fragrance and texture while fruity flavours such as raspberry, citron and liquorice have melt-in-your-mouth effect, like a tangy candy (or a pear sweet as Yuan described) diffusing its flavour in the palatte. When having it chilled, the chocolate macarons are chewy with the essence of chocolate lingering in the palette.

Geez, I am so like a kid, receiving my present from Santa Claus.

Ladurée, Paris
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Thursday, June 10, 2010

Macarune, her macarons & cookies

It all started from David's post on "Macarons, with only one O please" that I heard about Macarune and her story started from a humble kitchen in San Franciso. If you asked me about my opinions towards home bakers, I only have a word to describe. Passion. If one were to factor in profit margin and efficiency, you will notice the high cost spent on ingrdients and the inconvenience to collect your orders since they are often managed by the baker herself but so far, I haven't been disappointed with them and Macarune is no exception.

Selling a variety of French macarons, cupcakes, cookies and celebration cakes, the problem with home bakers is the minimum order and restrictions to choose more flavours and nothing is more attractive when Macarune launched its first variety pack sale in Singapore. An affordable price tag with surprises unveiling from her humble box of bakes.

For $30, Danielle, the founder of Macarune has included 3 flavours of her signature macarons and 4 types of cookies, each with a story behind it.

And for those who have heard about Macarune, you will not missed hearing praises with regards to her macarons.

Macarune's macarons

Danielle's all-time favourite, the Hibiscus is made of Dried Roselle and Persian rose tea. Arh, a floral combination that is often a favourite among the females. I have attempted to bake using natural ingredients and one of the most common hiccup encountered in using tea or plant products is the acid content. However, Danielle has skillfully incoporated hibiscus flower soaked in Persian rose tea to give an mild and all-rounder favourite to her fans.

Comparing with my all-time favourite rose macarons, Hibiscus is not as strong and intense. Hence, this turns out to be the sweetest macaron among the 3.

Vanilla bean raspberry involves the clever use of the common flavour, vanilla; blended neatly with tangy frozen fried raspberries. The resulting effect is having a first note of sweetness with a whiff of vanilla and the next note to be slightly tangy. The balance of sweetness and tanginess provides a nice twist to a conventional vanilla macaron.

The White Russian, both Yuan and my favourite is said to be a classic cocktail of coffee liquor and vodka. What makes this the most outstanding lies in the use of hazelnut in one of the shells, incorporating more crunch and nutty texture. Yuan pointed out that there is a nice fragrance which he felt is similar to maple syrup.

Overall, the flavours are very innovative and easily accepted but the setback comes with its texture. Some of the macarons have large air pocket, rendering it to be slightly crispy and sweet. Since the flavours are relatively mild, the first impression gotten is sweet. Do note that this varies with individual's threshold of sweetness since the use of sugar and icing sugar is inevitable when making a macaron.

Green tea shortbread

Generally, Danielle's version of a shortbread is different from the Scottish buttery shortbread. Less buttery and sweet; Danilelle's version comes with a nice texture which falls between crisp and soft.

Both the Earl Grey and Green Tea shortbreads are my favourite after the White Russian macaron. Reason being, the flavour of the tea lingers beautifully after the gentle crumbling and melting of cookie in the mouth.

Earl Grey shortbread

The slight bitterish green tea works well with the sweet Valrhona white chocolate drizzle while the flavour, Earl Grey is not overpowering and is sufficient to provide the omph factor. Though I can't feel the freshly grated orange zest used in this cookies, TWG Earl Grey works well for me.

Sad to say, I didn't like the Coconut Crisp as the coconut flakes were too much for me to chew on.

Fruit & Nut

Fruit & Nut, as decribed by Danielle, is very close to Cadbury's Fruit & Nut. With a texture of a half cake and half cookie, one will not complain since each chewy drop cookies surprises with generous chunks of toasted walnuts, pecans and raisins.

Lastly, Yuan's favourite, Double chocolate sablés with a hint of fleur de sel. Unlike the regular double chocolate cookie, this strikes to be a nice brownie-like cookie with lots of goodness from 55% Valrhona chocolate and cocoa.

Nice combination of macarons and light cookies. Something to look forward to instead of the regular biscuits available in supermarkets or patsseries, might be due to the difference in environment and culture Danielle is brought up in.

For more information, join Macarune on facebook with some enriching stories on her blog,

For enquiries, drop her a mail at

P.S. My expectation for her macarons was alot higher than on other days as I have received a box of Laudree macarons on the same day. The entry on Laudree macarons will come shortly after this entry :D
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Monday, June 7, 2010

Cakes @ Mirabelle Patisserie

Mirabelle Patisserie, more known for their crossiants, do have a decent selection of cakes. Before I continue, their butter crossiants get sold out very fast. Before reaching the patisserie, I called them up asking about their availability of the butter crossiants. After travelling merely 6 bus-stops, they are sold out already.

I didn't blog about my first visit which was 3 weeks ago but their crossiants are very well-received among my family members (note that their crossiants are too buttery to Yuan's liking, he felt that it was too crispy and oily). Tried their green tea roll, not too bad either but prefer the Breadtalk's green tea swiss roll.

The selection of cakes changes alittle on my second visit and interestingly the names of the cakes are rather feminine.

Annabelle ($4.90)

Annabelle ($4.90), a combination of Dark Chocolate Mousse, Vanilla Creme Brulee and Dark Chocolate Sponge, has a very old-school taste when chocolate sponge is concerned. The taste somewhat reminds me of chocolate fudge cakes, moist and chocolately.


Comparing the chocolate mousse with patisseries that uses single origin chocolate, this will disappoint picky eaters like Yuan but when it comes to sweetness, texture and overall, this is something I don't mind having it again. Yuan also highlighted that the vanilla creme brulee in the middle tasted odd.


Erica ($4.90), a fruity combination of Mango Mousse, Strawberry Mousse and Hazelnut Sponge, is a summer delight. This resembles closely to Rive Gauche's Jolie Fraise, smooth tangy mousse with a slight jelly-like texture. Yuan added that the sponge cake based tasted very similar to sponge used in the mango mousse cake from ritz carlton.

Mirabelle Patisserie
27 MacKenzie Road
Singapore 228682
Tel: 6238 6235

Operating hours:
7:45am to 7:30pm (Mon to Sat)
Closed on Sundays
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Friday, June 4, 2010

Sweetspot @ Marina Bay Sands

Marina Bay Sands is the latest hype in Singapore, be it its infrastructure, dining and not forgetting the casino. Although most of the shops are not opened but it sure stir alot of curiousity among the local.

Located at the lobby of tower 3, this pastry shop has attracted me with its modern style decoration. With no sit-in for their cakes, there are stands for customers to enjoy a cuppa or 2. Not a bad deal as there is no 10% service charge. Have to admit that the choice of mirrors, metal and stone provides a nice comtemporary ambience to people-watch.

Sweetspot @ Marina Bay Sands

Executive pastry chef Alekandro Luna provides a wide selection of bread, chocolates, cakes and pastries and the presentation of all is indeed a visual treat. Having grew up in a Venezuelan cocoa plantation, it is no surprise to spot the chocolate sculptures and chocolate bonbons.

Individual cakes for the day

Somehow or rather I just don't have luck with chocolate cakes that are widely publicised for varying textures. Deste has ceased production with individually sliced Candle cake and I didn't see Sweetspot's signature, the Chocolate Paradigm Cake.

Screening through the selection for the day, it seems that chef Alekandro Luna focus alot of combining varying flavours in a single creation. Over here, there aren't the regular chocolate mousse nor strawberry cake. Instead, fruit purees, cheese, yogurt and liquor are the common ingredients in various creations.

Nougat Torte

Nougat Torte ($8.80+) is highly recommended by one of the staff (as her favourite) and is also known to be the chef’s version of a snickers bar. With a light mousse (not sure is it suppose to be vanilla or nougat, i.e. the flavour is not distinctive however Yuan said that it tasted like almond) and a chocolate cake base that resembles a soft brownie or cookie dough. This is generally light on the palate (can be bland to those who has strong taste). The textures of both layers are good and the overall is not too sweet. I am neutral to this and would say its plus points are the toppings (peanuts, caramelized crumbs and chocolate mousse).

Rum and Raisin Cheesecake

Rum lovers like Yuan love this while non rum drinkers like me will be put off by the bitterish, alcoholic content.

Rum and Raisin Cheesecake

Enclosed in a white chocolate (with peanuts), the rum cheesecake ($8.80+) is very light and has a texture close to a mousse. The rum-soaked raisins provide a good alcholic kick while the sponge provides a neutralizing sweet taste to the overall. A favourite of Yuan.He added that this could be a good alternative to the tiramisu especially for those that don't like coffee or chocolate.


The flavours of Sweetspot's macarons ($2.50+ each) are closer to fruity and green tea, pink guava and mango caught my attention. Among all the sweets, this is a disappointment as the shells are merely crumbly and sweet. The flavours weren't strong and the overall taste is closer to a sweet biscuits, lacking the chewy interior.

Sweetspot to a certain extent is worthwhile trying, given its exquisite choice of ingredients and given how much Yuan likes the sweets for the afternoon, pretty sure we will blog about it again. Apart from the sweets, Yuan mention that this is one of the rare place to obtain a cheap Caramel Ice Latte ($5+) and flavoured sodas are charged at $3.40+. Apart from cakes, I bought back some bread and these hard European breads, in particular the parmesan cheese, leave a deep impression.

Marina Bay Sands Hotel
10 Bayfront Avenue
Lobby Level, Tower 3
Singapore 018956
Tel: 6688 8588

Operating hours: 7am to 10pm (daily)
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Wednesday, June 2, 2010

Vanilla Chiffon Cake II (From my kitchen)

As mentioned in my previous post, this is the last baking entry since I am well enough to resume my regular desserts spree.

Recall me mentioning that the previous chiffon cake being dry. Tried another recipe from 好吃戚风蛋糕 轻松上手 written by Junko Fukuda, 2007. This book consists of 44 chiffon recipes and unlike the recipes found in Okashi (sweet treats made with love), most of her chiffon recipes have additional egg whites.

The steps are similar in my previous post, just note the changes in the recipe.

Ingredients needed:
5 Egg Yolks
36g Fine Sugar
80ml Water
80ml Canola Oil
1 tsp Vanilla Essence
130g Cake Flour

For the meringue,
74g Fine Sugar
7 Egg Whites

1. Preheat oven to 160°C
2. Sift flour twice
3. Mix egg yolks and sugar (36g)
4. Add water, canola oil, vanilla essence and continute mixing
5. Add sifted flour and mix well to achieve a sticky and smooth batter
6. In another bowl, whisk the egg whites till it is foamy
7. Add half the sugar and continue beating for a few mintues.
8. Add the remaining sugar and beat until stiff and shiny peak
9. Add one-third of the meringue into egg yolk mixture and fold in lightly
10. Add the remaining meringue and continue folding
11. Pour in the batter into an ungreased chiffon tube pan
12. Bake for 40min
13. Turn it over, allowing it to cool
14. Use a spatula or knife to loosen the cake before inverting onto a cooling rack

The results?
Vanilla Chiffon (2nd attempt)

Since I am only using Redman Vanilla Extract, the fragrance is not distinctive and does smell egg-y. Setting aside the smell, the additional 2 egg whites make the cake alot fluffier and softer. Definitely prefer this recipe more than the previous and I am so tempted to add flavours to my chiffon cake in the next attempt.

Lastly, although this recipe is meant for a 20cm pan, I suspect the eggs used were too big (i.e. 65gm) so I end up baking this with a 22-cm pan.
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