Ultra Soft Honey Fruit Tea Chiffon Cake - HIGHLY RECOMMENDED!

To the readers who have been following my blog, I hope that you have enjoyed baking the previous PERFECT Tea Chiffon cake at here

Remember that I said before that there is another recipe that I can incorporate more tea liquid into a chiffon cake... You wanna try?

It's the Swiss meringue recipe that I have to beat the egg white mixture with an alternative sugar like honey with heating until the mixture reaches 65°C. This recipe can accommodate 60g more liquid than the traditional recipe one at here, making it a better recipe to use if the tea that you are using is milder in flavour.

Here, I'm showing you how to bake an ultra soft honey fruit tea chiffon using a cold infused tea with honey. You can use any tea that you like and goes well with honey to bake with this recipe. And the tea can be either cold infused or hot brewed, with or without caffeine.

Wanna bake this Ultra Soft Honey Fruit Tea Chiffon Cake?

Let me show you how...

The Perfect Cottony Soft Tea Chiffon Cake - HIGHLY RECOMMENDED!

I'm sorry that I have been able to answer or address most of the questions that were asked via my blog and social media accounts in recent years.

Please don't get me wrong. I really wish that I can help with any baking problems but my hands are tied due to lack of time. You see... I'm a busy full-time working mum and would rather spend my spare time exploring and sharing new recipes via my blog.

In fact, I didn't ignore all comments. I just didn't have the time to answer all. From time to time, I will make effort to read through the comments. I will usually take note of those that are genuine and will fulfill the attainable type of requests. Perhaps, my response is not instant but I can assure you that your sincere comments have not been ignored and forgotten.

I remember once that I was asked to create an ultra soft chiffon cake with tea. Immediately, I know that it is easily achievable because most tea is mild acidic like coffee but slightly less acidic than cream of tartar. Hence, the addition of tea into chiffon cake will make the egg proteins in the cake set faster and firmer than usual but less firmer than those with added cream of tartar.

I knew too that there are actually two types of recipes that I can use to bake the ultra soft type of chiffon cakes with tea:

ONE is the traditional chiffon cake recipe that I have optimised to bake with slightly acidic liquid ingredients just like Ultra Soft Perfect Orange Chiffon Cake at here.

Or TWO is the Swiss meringue recipe that I have to beat the egg white mixture with an alternative sugar like honey or maple syrup or brown sugar with heating until the mixture reaches 65°C. This recipe can accommodate 60g more liquid than the traditional recipe one, making it a better recipe to use if the tea that you used is milder in flavour.

Here, I'm showing you how to bake an ultra cottony soft TEA chiffon cake using the traditional chiffon cake recipe ONE and it's PERFECT!

Happy that I've baked a Perfect Cottony Soft Tea Chiffon Cake ^-^

Milo Dinosaur Scones - HIGHLY RECOMMENDED!!!

It's so good that I know how to bake.

This means that I can create and bake any recipes that I want... Just like how I baked these yummy Milo Dinosaur scones. These are not too sweet and yet maximally loaded with Milo! Just the way I want!

Proudly presenting my latest creation...

Milo Dinosaur Scones!

YUM YUM YUM!!!

Cottony Soft Black Sesame Chiffon Swiss Roll - Delicious and not too sweet! HIGHLY RECOMMENDED!!!

Hi hi! I'm back to blogging!

I'm feeling a lot more better now, seeing more sunshine, rainbows and blooming flowers in Melbourne. I'm relieved too, knowing that the Covid-19 infection rate in Melbourne is becoming lower but still not exactly motivated like I used to be.

Perhaps, I'm anxious. Or feeling tired and unappreciated. I don't know. Yet, I really enjoyed this recent break that I had from blogging and social media. I feel that I have a lot more time for myself. I rested and watched lots of Netflix at my weekends. I was baking too but didn't have to spend my time writing and publishing anything. I feel liberating, loving all these extra times that I gained but at the same time I'm also feeling a little sad, knowing that it is a waste for not sharing good recipes with everybody.

Thus, I would like to go a bit slow and easy in the future, publishing one or maybe two easy recipes in every two weeks without pushing myself too hard.

To start off, I would love to share this lovely Black Sesame Chiffon Swiss Roll recipe. The cake base is actually made with no added oil or butter as the added black sesame paste itself has contained enough fat to make the cake so cottony soft and yummy. And it's so good that you don't even need to the cake to be sweet in order to be delicious.

Just want to emphasise again... This Black Sesame Swiss Roll is light, cottony soft, fluffy, NOT too sweet and yet very delicious! A must-bake if you like Asian-style cakes.

This cottony soft Black Sesame Swiss Roll is a Must-Bake

if you like Asian-style cakes.