Time really flies …. Looking back, 2014 had been an exciting and fulfilling year for me in my baking journey. I started this blog mainly to record the recipes ... like an E-recipe book with pictures (hee.. hee..)! Flip back to see what I’ve baked and how it turned out etc.
I’m really so blessed to know so many blogger pals through the organized blog-hop theme events like Little Thumbs Up, Bake Along, Cook-Your-Books, Best Recipes For Everyone etc. I’m so inspired by their bakes, recipes, creations and knowledge sharing.
♡ Through their selfless sharing, I've acquired new knowledge and baking skills. ♡ Through their passion, I was inspired to try recipes I've never tried before.
With the encouragements given by some of them, I dared to make my 1st attempts in :
Mooncakes (baked and snowskin)
Japanese Condensed Milk Bread
Thank you ♡^-^!
My “bake-along” cum gathering sessions with my baking kakis (friends) had also spiced up my baking journey too ♡!
I've chosen to bake this Japanese Dark Pearl Chiffon Cake on my birthday as I was inspired by some blogger pals whom had baked this cake perfectly :
Also, I remembered chiffon cake was the only cake that has really "drove me crazy" in the "Bake-Along #64 : Theme - Chiffon Cake" blog-hop event ... hee hee ^-^!
Japanese Dark Pearl Chiffon Cake
(I used a 17 cm chiffon pan)
3 egg yolks
35g corn oil
80g chocolate, chopped
35g cake flour
15g cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
3 egg whites
45g caster sugar
1/2 tsp cream of tartar
First melt chocolate over double boiler or microwave. Stir until smooth and set aside to cool.
Stir the egg yolks and oil together, then stir in the milk and the slightly warm melted chocolate. Combine flour, cocoa powder, baking powder and baking soda together and sift into the egg yolk mixture, mix till to a smooth batter.
In the mixer, beat egg whites and cream of tartar till foamy and add in the sugar, beat till stiff peaks. Fold in the meringue to the egg yolks batter in 3 batches till no traces of egg whites can be seen.
Pour into chiffon pan, gently knock the pan on the table to release air bubbles.
Bake in a preheated oven at 170°C for about 40 minutes.
*note: I reduced the oven temperature to 150°C in the last 20 minutes into baking.
I used the suggested technique to drop the pan at a height of 20~30cm onto a table top. This action helps to keep the springy texture of the cake when it is left to cool.
When baked, turn mould upside down to cool before unmoulding the cake from pan.
I slipped the knife while unmoulding, hence, resulted a slight piece chipped-off :(
So, what's up for me in Y2015 ?
Eat well, sleep well, work well and live well ! Healthy eating .... healthy living !
Yes, I've a long list of recipes that I’ve bookmarked ... will definitely find time to try as much as I could. Continue my baking & learning journey.
Happy birthday to me ^-^!
Happy 1st anniversary to my blog :D
Every blessing You pour out
I'll turn back to praise
When the darkness closes in, Lord
Still I will say
Blessed be the name of the Lord
Blessed be Your name
Blessed be the name of the Lord
Blessed be Your glorious name