Yes, I finally found the time and purpose to post something on my blog (which I had neglected for quite some time). I have been baking and this time it is back to making that perfect chiffon. I believe I have mastered the art of making that soft and fluffy cake. As such, I am venturing into different 'flavours' of chiffon.
I have heard, seen, read and been introduced to Okashi Treats by Keiko Ishida before. However, what made me an instant fan of Keiko was when my aunt gave us a cake she had baked using one of the recipes from the book.
I instantly took to the Matcha and Soya Bean Chiffon cake recipes. I did the former and it turned out excellent. Baked two more times and each time, the perfect matcha cake was produced! I proudly showed my family how my chiffon was uncannily similar in color and texture to the photo in the book. I will post that matcha chiffon one of these days...
The chiffon above is the soya bean version ie before putting on the whipped cream. I was pretty excited to try something different and goggled to find out how I am able to get the soya bean powder. Having returned from a holiday (again) in the Land of The Rising Sun - this time Osaka, Nara and Kyoto, I was interested in all things Japanese. So I visited Meidiya at Liang Court and I must say I was extremely pleased to find kinako or soya bean powder.
I always face the issue of creaming my cakes. I attempted a few times and each time, I am dissatisfied with how they turned out. What the heck! But taste wise, I should say, it is an acquired one. The fragrance of the soya bean powder is just right and any diabetic patient will appreciate and be able to enjoy a slice. I must say, it was a success and I would bake it again since I have a packet and a half of soya bean powder left in my pantry.
I was fortunate to get Keiko's book from the library. But the recipe can be obtained from another blogger's post here - My Baking Cottage, I chanced upon Aimei's blog and thus must acknowledge her here.
So good luck to all those who wish to attempt the Soya Bean Chiffon. By the way, if someone could tell me how I can make my whipped cream stiffer and last longer when it is out of the fridge, please let me know...
