Strawberry Hokkaido chiffon cake


Baked this strawberry hokkaido chiffon cake again as per Zann’s request. This time, I used the Japanese cake flour and strawberry buttermilk. The girl’s favourite colour, PINK!



I baked these cakes when Ian was asleep while Zann was in school. All done within an hour. I even had a chance to take a quick shower and a quick lunch. Really fast hand fast leg lor! Just imagine how stressed I was, fearing that Ian would wake up at that timing. Hah. But then, it’s better to bake in the daytime because mind more focused and clearer. Even take photos also clearer.



Strawberries and with lots of sugar! The girl was so happy with her strawberry pink chiffon cake this time!


Hokkaido chiffon cupcakes

I am in love with chiffon cake. So much that I told Hub I want to bake chiffon cake again.

This time, in a cup. I decided to try the Hokkaido Chiffon cupcakes. The method in the recipe is not difficult. I like egg separation method. Makes my cake so soft and light.

I have all what is needed except for the square cupcake liner. I should have bought them and keep for future use.



I used the leftover cream from the previous bake. Just nice. As usual, Zann requested for more cream and more sugar.





The girl woke up and was so eager to try the cake. She had two servings at one go, and asked me to bake again. Oh ok. So I have to get square cupcake liner this time.