粉紅龜粿 Pink Ang Ku Kueh with Mung Bean Filling

在Wikipedia那边找紅龜粿的来历，竟让我学了不少东西。原来红龟粿/红龟糕在客家语称为红粄，那不就是说它和近期超红的喜粄有拉浪(la lang)咯?还有的是，之前以为只有新马的朋友才会吃这个kueh，但又原来广东，福建和台湾一带也用它来拜拜，我真是孤漏寡闻。

我在马来西亚时很少吃蒸糕，但最爱的有蒸芋头糕，Kuih Talam和这个Ang Ku Kueh(AKK)。前者在刚来澳洲时做了；Kuih Talam在去年做了，而这个AKK我一直在等一个很特别的节日才做。最近终於等到了。我的一位中学朋友不但移民来了这里，而且还住在隔几条街那麽近而已，她的女儿将要满月，所以她邀请我和一班她的朋友去她家吃茶点。现在不做的话哪怕要我一个人哽完这些糕了，所以立刻行动。 

When I was in Malaysia, I didn’t eat kueh very often but my three most favourite kueh are the Steamed Taro Cake, Kuih Talam & this Ang Ku Kueh(AKK). I made the Steamed Taro Cake long before I started this Blog & I made the Kuih Talam last year. As for this AKK, I had been waiting for a special occasion to make them & this day had finally come when I received an invitation from my high school friend that she was holding a tea party for her full-month daughter.

  

在这里要特别地感谢Mui Mui@My Little Favourite DIY，因为她不但给了我几个食谱来做参考，在做AKK的当天，还透过Whatsapp跟我诉说每个步骤的细节。有不明白的地方，我索性拍照给她看，问个清楚。没有她，这些AKK不会那麽顺利的完成啦。

  

I’m very thankful for Mui Mui@My Little Favourite DIY because not only she has provided me a few of the AKK recipes, on the night I made these AKK, she had also talked me through the whole process via Whatsapp. I even sent her some pictures so she could check whether I was on the right track or not. 

 当天出席茶点的朋友都是来自马来西亚和新加坡，所以那些AKK很快被扫清光！

There was no problem to finish these kueh as all the guests who turned up on that day are from Malaysia and Singapore.

很奇怪，明明买了Queen的Pillar Box Red红色素，但出来却是粉红色的，幸亏小主人是个女的，不然的话。。。

 I used Queen’s Pillar Box Red to dye the dough but strangely, it came out as a pink dough, not red dough. Why huh?

粉紅龜粿

Pink Ang Ku Kueh with Mung Bean Filling

(Recipe Source: Mui Mui@My Little Favourite DIY with Minor Adjustment)

Makes 40 (I used ½ Ingredients to make 20)

Skin Ingredients:

50g Rice Flour

210ml Water

31/2tbsp Oil

300g Glutinous Rice Flour

180ml Water

Few Drops of Queen’s Pillar Box Red Food Colouring

Mung Bean Filling Ingredients:

150g Dried Mung Bean, washed & soaked overnight; drained

31/2tbsp Oil

110g Caster Sugar

Other Ingredients:

Banana Leaves, cut into squares & oiled

Oil for brushing

Extra Glutinous Rice Flour for dusting

Method:

1.To make the filling, steam mung bean until soft. Sifted.

Note: 

I noticed that my mung bean were very dry after steaming & it was quite difficult to put through a sieve. So I placed them in a stick blender & sprayed with lots of water, then blender until smooth.

2.Place mung bean paste, sugar & oil in a frying-pan & stir-fry until the paste can leave the side of the frying-pan.

3.Dish up; cover with a wet towel & let to cool down a bit.  Grab 13g of the mung bean paste & roll into ball. Repeat until all the paste is used. Cover with a wet towel.

4.To make the skin, place rice flour, 210ml water & 3.5tbsp oil in a small saucepan. Cook over low heat. Stir constantly. Once the rice batter becomes as thick & smooth as glue consistency, remove from heat immediately.

Note:

The rice batter will become thicker & turned to be lumpy after cooling down.

5.Mix 180ml water with the rice batter. Whisk until the batter becomes no lumps & smooth again.

6.Place glutinous rice flour, rice batter & red food colouring in a large bowl. Knead until the dough is pliable. It should feel like play dough & not that sticky.

7.Grab a 17g of dough, wrap with a mung bean ball.

Dust the AKK mould with some glutinous rice flour, pour out the excess.

8.Also dust the dough with some glutinous rice flour  before pressing it into the mould.

9.Gently knock out to remove the AKK from the mould. Place on an oiled banana leaf. Repeat until all the mung bean balls are used.

10.Steam over high heat for 3-5 minutes, time starts counting from boiling point.

Small Tip:

The weather here is cold & dry & at any stage if the mung bean became dry again, simply spray with some water & roll into ball again.

 

PS: Also a big thank you to Sonia who had given me this AKK mould over a year ago!

~Enjoy!~

超软的全麦南瓜葡萄乾吐司（Carol老师的食谱）Wholemeal Pumpkin & Currant Bread(A Must Try Recipe)

三个月前在Mich@Piece of Cake的家"kup"中这Carol老师的<全麦南瓜吐司>。整个过程只能用先苦後甜来形容，因为我花了六个小时，吐司才顺顺利利的出炉。如果我是开店卖面包的话就等倒闭吧，哈哈！单是三个发酵的过程都用了五个小时，真够折磨，不过就如我说的先苦後甜嘛，那些吐司是出奇的柔软，我真的好喜欢好喜欢！放了葡萄干在吐司里，增加面包的甜度，拍完照後就不停的顾著吃而已！

One of my favourite vegetable is pumpkin & we eat it like once a week.  So, when I saw Mich@Piece of Cake made her <Purple Sweet Potato Bread> which original recipe uses pumpkin instead, I told myself that I must try it.

There is a Chinese saying “Taste the bitterness before you taste the sweetness” (先苦後甜) & it fits so well in my case of baking this bread. The dough proofing seemed to be a never ending journey to me. I was pretty sure that I started measuring the ingredients just before 10am & by the time that the 3 small loaf of bread were removed from the oven, it passed 4pm! I wasn’t joking! I let the dough to proof in the bread maker in the first 2 rounds & each round took for 1hr + 15minutes to double its size.  And the final proofing took like 2.5hours to achieve 80% full in the loaf pan. So, that was already 5 hours spent in the proofing process. It was a cold day so I did put some hot water in the oven & kept changing it after cooling down so what actually happened on that day, I’m still not quite sure, hahaha!

Anyway, I’m so glad that I did try out this recipe as it yields such a soft bread! So soft & it’s a MUST-TRY recipe, if you do make bread!  I couldn’t help myself but kept eating it after finish taking the photos.

  

在温热的烘炉里发酵了两个小时半後，面团还发不到顶。

This was what they looked like after proofing in a warm oven for 2.5 hours.

第一次用朋友送的吐司模竟没有涂上油。食谱要求吐司出炉後就要马上脱模，结果最後我的吐司都变得破破烂烂了，底部还要切了後才可以上镜，哈哈！

First time of using the loaf pan given by a friend. I forgot to oil the pan & the recipe requires the bread to be removed from the pan straight after out of the oven.  I was struggling to do that & by the time they were out of the pan, the side & bottom of the bread had cracked & some had broken into pieces. Oops!

全麦南瓜葡萄乾吐司

Wholemeal Pumpkin & Currant Bread

(Recipe Sources: Mich@Piece of Cake who uses recipe of Carol老师 with Minor Adjustments)

Starter Dough Ingredients:

200g Bread Flour

2g Instant Dried Yeast

120g Pumpkin Puree, sifted

10g Fresh Milk

Method:

1.Knead in a stand mixer until no lumps & smooth.  This takes only a few minutes to complete.

2.Place in a bowl, spray some water on the top, cover with cling wrap & let to prove until double in size.  I did it in a bread maker for 1 hour + 15 minutes.

Main Dough Ingredients:

All Starter Dough

2g Instant Dried Yeast

50g Bread Flour

30g Wholemeal Flour

65g Pumpkin Puree, sifted

30g Caster Sugar

2g Salt

40g Olive Oil

45g Dried Currants, soaked in Lemon Lime & Bitter & drained

Some Egg Wash

Method:

1.Place all ingredients except dried currants & egg wash in a bowl & knead until elastic. It is ready when you can stretch out the dough as thin as bubble gum.

2.Add dried currants. Mix until well-combined.

3.Spray some water on the top, cover with cling wrap & prove in a warm place until double in size. Again, I did it in the bread maker & took 1hr + 15minutes to complete.

4.Press to remove air bubbles.

5.Divide the dough into 3 equal portions, cover with a wet towel & rest for 15 minutes.

5.Roll out each smaller dough into a 20cm x 30cm rectangle. Fold left & right side of the dough to the middle, then, roll up like a swiss roll. Press firm on the seam. Place into an oiled loaf pan. Click here to view the pictures.

6.Spray some water on the top, prove in a warm place until the dough reaches the top of the loaf pan. Mine only managed to reach 80% full after 2.5hours.

7.Brush with some egg wash & bake in a 170C preheated oven for 35-38 minutes.

8.Very quickly, remove the bread from the loaf pan & let to cool down completely on a wire rack.

~Enjoy!~

草莓优格马芬(孟老师的食谱) Strawberry Yoghurt Muffins

“做事认真，凡事讲求完美是人之常情的事。”这是最近一位朋友对我说的一句话。我觉得蛮有意思的，不是吗？在开始玩烘焙时都是blur blur的，拍的照片也是马马虎虎。何时何月开始注重外表的包装，要买的道具也越来越多，还有相机，镜片等等的，为了什麽？都是想把自己那些心血拍出感觉美，你认同吗？认同的话来个Hi  Five，哈哈！

今天的<草莓优格马芬>已是六个星期前的作品。当时和Sonia聊起复活节该带些什麽食物去野餐，她提起刚做的<蓝莓优格马芬>，所以我就借了她的食谱来做这个<草莓优格马芬>，原因是现在的蓝莓卖到整澳币$10一小盒，真的不舍得买来吃。

These <Strawberry Yoghurt Muffins> were made a week after I made those <Raspberry Muffins> about six weeks ago! At that time, I was chatting with Sonia & she told me about the <Blueberry Yoghurt Muffins> that she had made & I thought it was a good idea to bring them to the Easter picnic which I had organized with my friends.  Somehow, now is not the blueberry’s season & is selling for nearly aud$10 per punnet so I replaced them with some strawberries.

这个食谱和之前上的<覆盆子马芬>蛮相似的，都採用大量的湿食材，所以烘出来的马芬都异常的湿润！

This recipe is very similar to the <Raspberry Muffins> which I had posted earlier & both require a large quantity of wet ingredients in making the muffins!

草莓优格马芬

Strawberry Yoghurt Muffins

(Recipe Source: 孟老师的100道小蛋糕 supplied by Sonia@Nasi Lemak Lover) with Minor Adjustments

Makes 34 Small Cupcake Liners

Ingredients:

4 Eggs

180g Caster Sugar

240g Corn Oil (I will reduce to 200-220g in the future)

140g Milk

280g Plain Yoghurt

400g Low Gluten Flour, sifted

2tsp Baking Powder, sifted

1tsp Baking Soda

250g Strawberries

2tsp Vanilla Extract

Method:

1. Beat eggs with sugar until they are all dissolved.

2. Add oil, milk & yoghurt separately. Mix well on each addition.

3. Add flour, baking powder & baking soda in a few batches. With low speed running, mix until just incorporated.

4. Gently stir in strawberries.

5. Spoon the muffin mixture into some cupcake liners until 80% full. Bake at the 180C preheated oven for about 25 minutes or until  cake tester comes out clean.

我的女儿第一次做脸部彩绘!看得出吗，那是一只青蓝色的蝴蝶。

My girl’s 1^st face painting, thanks to Aunty C. She wanted a green/blue butterfly.

~Enjoy!~

覆盆子(樱花)蛋糕卷 Raspberry(Sakura) Souffle Swiss Roll + 母亲节快乐 Happy Mother’s Day

今晚赶著上这帖子因为明天起会一直忙到星期天。好，先预祝所有的妈咪有个温馨的母亲节，过个快快乐乐的星期天！

I’m rushing up to update my blog today as I won’t have time to do it for the next 3 days. First of all, to all the lovely mothers & mums-to-be here, have a nice celebration with your family & enjoy your Mother’s Day on this Sunday!

这原本该是一个正常的樱花蛋糕卷，但无奈傻傻的我因拼命的忙著消气泡，结果弄到那些樱花被埋在蛋糕糊里。我的天啊，下手太重了，让那些樱花白白的牺牲了，真对不起送这些樱花渍给我的朋友！幸好冰箱里还有一盒买了一个星期的覆盆子，快快用它来救救我的蛋糕卷。

PS: 靠近cream那边有一点一点像肮脏的东西就是那些可怜的樱花！

I have a mixed feeling for this Swiss Roll that I’m posting today. It was supposed to be a Sakura Souffle Swiss Roll but I was so silly of lifting & dropping my Swiss Roll pan up to 3 times to remove air bubbles that until the end, my pickled sakura sort of blending with the batter. Because of that,  I could not display it like a normal Sakura Swiss Roll. I was quite disappointed mainly because my dear friend gave me a packet of this precious pickled sakura a few months ago & I wasted more than 1/2 a packet just like that. I feel like I have failed her, oh dear!

PS: There are few dots around the cream which look like dirt are actually the pickled sakura.  I used the opposite side of the souffle sponge to roll up & this is why all my sakura got buried underneath the cream.

用了Keiko老师(Okashi Sweet Treats Made with Love)的食谱来做蛋糕体，深深的体会到为什麽朋友会这麽爱用老师的食谱。

它,够细腻;

它,够柔软;

它,够湿润。

我们，包括老公和儿子在内都好爱这蛋糕卷！这本书是去年在花花家玩抽奖时，儿子抽到的头奖礼物，在这里要谢谢花花们和儿子送的礼物！

Anyway, the good news is that I had a punnet of fresh raspberries which had been sitting in my fridge for a week, so at last, I used them to make this <Raspberry(Sakura) Souffle Swiss Roll>.  This is the 1^st time I used Keiko’s recipe & I was really happy with the outcome. The sponge’s texture was soft, fine & spongy & we just love it so much! Now I can understand why some of my friends love using Keiko’s recipes so much! 

 

覆盆子(樱花)蛋糕卷 

Raspberry(Sakura) Souffle Swiss Roll

(Recipe Sources: Okashi Sweet Treats Made with Love with Adjustments + Sonia@Nasi Lemak Lover)

Ingredients:

1 Egg

3 Egg Yolks

1tsp Vanilla Concentrated Extract

60g Fresh Milk

45g Corn Oil

60g Low Gluten Flour, sifted + Some Extra for Dusting on the Pickled Sakura

3 Egg Whites

60g Caster Sugar

12 Fresh Raspberries

17 Pickled Sakura, soaked in water for a few hours + pat dry on the paper towel

120g Whipping Cream

35g Caster Sugar

2tsp Lemon Juice

Rind from a Lemon

Method:

For the Souffle Sponge:

1. Preheat oven to 160C. Line a 21cm X 31cm Swiss Roll/Lamington pan with non-stick baking paper.

2. Arrange the pickled sakura on the lined pan & lightly dust with some low gluten flour.

3. Beat the egg & egg yolks lightly with a hand whisk. Add vanilla extract, followed by milk, corn oil & flour. Mix well on each addition.

4. Place a large, clean bowl in the freezer for 5 minutes.  Remove & place in the egg whites.  Beat until foamy. Add sugar in 3 different rounds & continue to beat until stiff peaks. Gently fold in 1/3 of the meringue into the egg yolks mixture.  Pour the batter into the rest of the meringue & fold until well-combined. Don’t over mixing it.

5. Pour batter into the lined pan, spread evenly with a scraper. Lift the pan & tap on all sides + the bottom of the pan to remove air bubbles.

6. Place the pan into a bigger baking pan & bake in the oven for about 20 minutes or until the cake tester comes out clean. DON’T FILL UP THE BIGGER PAN WITH WATER.

7. Very quickly but carefully, remove the soufflé sponge from the pans. Pull off the baking paper from the sides of the soufflé sponge & cover with a clean sheet of baking paper. Leave to cool down.

For the Cream Filling:

Beat the cream, sugar, lemon juice & lemon rind in a clean bowl until stiff peaks. Put it in the fridge while waiting for the soufflé sponge to cool down.

To Assemble the Swiss Roll:

1. Place the soufflé sponge on a clean working surface. Trim the sides of the sponge to give tidy edges. Then, gently peel off the “brown” skin of the souffle sponge & discard.

2. Turn the sponge to the opposite side & peel off the baking paper from the bottom with pickled sakura faces up. 

3. With shorter side of the sponge faces you, make 3 slits(do not cut through the sponge) on one end(which is closer to you) of the sponge. Then, make a few more slits on the entire sponge, again, do not cut through the sponge. The slits help to increase flexibility of the sponge so that it won’t crack so much when rolling up!

4. Spread some whipped cream on the sponge & arrange some raspberries in 2 rows with a distance apart.

5. Roll up the sponge. Lightly push the Swiss Roll towards your body to help in shaping up. Wrap with baking paper, followed by cling wrap. Place in an air-tight container & refrigerate overnight.

Notes:
1.這個食譜是把蛋糕表面那褐色的皮給拔掉，翻转,再把cream塗在蛋糕底,捲上而完成的。櫻花都在cream底下。
What I did on this recipe was to remove the brown "skin" on the top of the souffle sponge, turn to the bottom of the sponge, spread with some cream & roll up. The pickled sakura were on the bottom of the sponge & underneath the cream.

2.原本的食谱是要把牛油融化，然後加入蛋糕粉一起煮，过後还要过筛。我觉得步骤比较复杂，所以用了玉米油来代替牛油，这样省掉煮蛋糕粉和过筛的过程。

Original recipe uses melted butter which requires the flour to be cooked with the melted butter, then sift the sponge batter.  The steps were a little bit complicated to me so I replaced the butter with corn oil & it had saved me from the whole cooking & sifting process.

Small Tip:

Leave cold eggs in room temperature for about 45 minutes before use.

Happy  Mother's Day!

&

~Enjoy!~

Gary Mehigan’s Raspberry Muffins 覆盆子马芬…覆盆子冰淇淋？

 

星期日或星期一是我原定更新帖子的日子，但因为马来西亚选举一事让我很生气，所以决定罢工，等我心情恢复平静才上这我高高兴兴做的<覆盆子马芬>。

今天的马芬有Jane@Jane’s Corner大大的推荐，因为用了她的偶像Gary Mehigan的食谱。Gary Mehigan是其中一个Masterchef Australia的评审。她做了这马芬有高达三次这麽多，还说是最好的马芬食谱，但却一次也没上过帖子。虽然如此，她还是很慷慨地把食谱传送给我，在这里要再次的谢谢她！

According to Gary Mehigan or better known as one of the 3 original judges in the Australian Masterchef, this <Raspberry Muffins> recipe is a cracker! He said he has no idea why the sour cream & oil are added in this recipe but they taste great! 

So far, this recipe has been tested 3 times by one of the “sifu-stage” blogger friends, Jane@Jane’s Corner & she is so generous to share this great recipe with me though she has not posted this on her blog herself!  Jane said that this is the best muffin recipe that she has tried so far!

用冰淇淋杯来烘马芬可以给小朋友们带来惊喜！

Using ice cream cones to bake muffins/cupcakes is a great idea, it gives our junior guests a surprise!

我狠心地把马芬的”头”给砍掉，然後pipe上覆盆子奶油。

I cut off the muffin tops & then piped with some raspberry frosting.

覆盆子马芬 

Raspberry Muffins

(Recipe Source: From Gary Mehigan’s Comfort Food Cookbook supplied by Jane@Jane Corner with Minor Adjustments)

Makes 24 Small Muffins

Ingredients:

360g Plain Flour

Pinch of Salt

1tsp Baking Soda

2tsp Baking Powder

4 Eggs

200g Caster Sugar

180ml Vegetable Oil

270g Sour Cream <See Note 1>, softened at room temperature

2tsp Vanilla Extract

250g Raspberry

Icing Sugar for dusting, optional

Method:

1. Preheat oven to 170C.

2.Place 24 small cupcake cases into the lightly greased muffin trays. <See Note 2>

3.Sift the flour, salt, baking soda & baking powder into a bowl.

4.Beat the egg & sugar in a separate bowl until pale & sugar is all dissolved. With low speed, continue beating the egg mixture, slowly adding vanilla extract, oil & flour mixture. Mix well on each addition.

5.Add the sour cream & mix until well combined.

6.Gently stir in the raspberries. Spoon the batter into the muffin cases to 80% full. I filled up to 90% & some of them were over-flow.

7.Bake for 15 minutes or until the cake tester comes out clean. Remove & let to cool in the pan.

8.Serve warm or at room temperature, dusted with icing sugar, if desired. Keep unconsumed muffins in an air-tight container.

Gary’s Tip:

Don’t over-mixing as this results a tough texture.

Note 1:

Gary’s recipe called for 275ml sour cream. Though I could get the sour cream packed in “ml” packaging, it was still in solid cream. So I used 270g instead.

Note 2:

I made 16 muffins in ice-cream cones + 8 small muffins

**************************************************************************************

Raspberry Frosting

(Recipe Source: Gourmet Traveller with Minor Adjustment)

Makes 12 Frosting on Ice Cream Cones

Ingredients:

100g Raspberry, pureed & strained

250g Unsalted Butter, softened at room temperature

¾ cup Icing Sugar, sifted

Some Red Sugar Hearts

Method:

1.Beat butter until pale & fluffy.

2.Add icing sugar. Beat until soft peaks form.

3.Add raspberry puree spoon by spoon. Mix well on each addition. Stop when the desired colour is achieved. I used 1.5tbsp.

4.Cut off the “muffin tops” so they give a flat surface for frosting. Pipe out the frosting. Decorate with some red sugar hearts.

~Enjoy!~

可可大理石戚風蛋糕 Cocoa Marble Chiffon Cake

时间过得好快，两个星期的学校假期就这样的结束了，而今天是学校开课的第一天！虽然澳洲只有六个州而已，但每一个州都各自有不同的学校假期。就连劳动节，都是在不同的月份庆祝的，我们这里要等到十月份才庆祝劳动节。

The two weeks of school holidays had just ended & today everyone was back to school again.  It is rather strange to find out that each state in Australia is having school holidays at different time. For instance, the students from Victoria had their holidays before us & now that ours is finished, I think the students in Western Australia are still enjoying their holidays.

一直都想做大理石戚風蛋糕,因为觉得那大理石的效果蛮漂亮的。刚好在"好料Share Share"那边看到这<可可大理石戚風>食谱，又刚好有个朋友的聚会，真是天时地利人和，让我有机会尝试一下怎样做这个大理石戚風蛋糕。

Marble Chiffon Cake is something that I always want to try to make until I saw this recipe from Hao Liao 2 Share on Facebook.  I couldn’t resist anymore by just looking at the picture of the chiffon displayed on the Facebook so I finally took some action in the baking.

这戚風蛋糕共做了两次。第一次用了朋友送的八寸心形模来做，第二次用了七寸圆形模来做,每次的条纹都不同。

So far I have baked this chiffon cake twice. On the 1^st time, I used an 8’’ heart-shaped pan, given by a friend & on the 2^nd time, I used a 7’’ round-shaped pan.  The patterns of the cakes looked different for each bake.

 

Cocoa Marble Chiffon Cake

可可大理石戚風蛋糕

(Recipe Source: 好料 Share Share with Minor Adjustments)

Makes a 18cm

Ingredients:

5 Eggs, separated

60g Milk

60g Corn Oil

72g Caster Sugar

70g + 10g Low Gluten Flour

10g Cocoa Powder

1/2tsp Lemon Juice

2tsp Vanilla Concentrated Extract

Method:

1. Whisk egg yolks for a while with a hand whisk.

2. Add milk, followed by oil. Mix well on each addition.

3. Sift in 70g flour. Mix well. Divide the batter into 2 equal portions & place into 2 clean bowls.

4. For the 1st bowl of the yolk mixture, add vanilla extract, followed by 10g flour. Mix well on each addition.

5. For the 2^nd bowl of the yolk mixture, add cocoa powder & gently mix until well-combined.  The batter should be thick & sticky.

6. Cover both bowls with a clean towel.

7. Beat egg whites until foamy.  Add lemon juice & beat for about 40 seconds. Add sugar in 2-3 separate rounds & continue to beat until stiff peaks. Don’t over beat the egg whites.

8. Divide the egg whites into 2 equal portions. Use the 1^st half of the egg whites to fold into the vanilla yolk mixture.

9. With the remaining egg whites, use only 1/3 of them to fold into the cocoa yolk mixture. Gently fold until the mixture becomes smooth & lighter(the batter should be thick & quite difficult to mix with at the beginning).

10. Pour the batter into the rest of the egg whites & gently fold until well-combined.

11. Pour some vanilla chiffon batter into the chiffon pan, followed by some cocoa chiffon batter. Repeat alternatively until all batter is used. For the swirl effect, use a chopstick to create swirl in the chiffon batter.

12. Lift the pan 2-3 inches away from the kitchen bench & gently drop it back to the bench to remove trapped bubbles.

13. Bake in the 155C pre-heated oven for about 35 minutes or until the cake tester comes out clean.

14. Invert the cake immediately & leave to cool down completely.

Tip:

Remove the cold eggs from the fridge & leave in the room temperature for 45 minutes before use.

~Enjoy!~