Strawberry Hokkaido chiffon cake

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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!

 

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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.

 

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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.

 

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

 

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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.