I have stopped making macarons - for now. Trying out recipes for brownies and cupcakes have taken up my time these past few weeks. But of late, I had a sudden renewed interest in baking chiffon cakes. I should attribute it to my being at the right time and at the right place to watch a demo through a glass window of a baking school.
I have baked pandan and orange chiffon cakes before and that was like two years ago. The former was more like a sponge cake and the latter, a typical chiffon texture and lightness. Apparently, my family prefers to buy the pandan ones off the shelves at some heartland bakery stores. I reserve my comment and would not want to taste them at all. My own chiffons are not great either.
And so having that urge to bake chiffon, the quest for new flavors kicked in. Blogging brought me to this blogspot - allthatmatters2rei. Check out her site at allthatmatters2rei.blogspot.com/2008/03/milo-chiffon-cake.html
I decided to attempt her Milo chiffon cake after reading her very comprehensive step-by-step approach to making that perfect pandan chiffon. As you can see, my chiffon turned out too low and hence the title of this post is Mi lo chiffon cake - got it??
Definitely not too pleased with the outcome and I shall be posting questions as to why the ideal height was not reached and why the cake was too moist, I think, for a chiffon.
Oh, oh I want to thank Rei for the excellent post.