Ok, I think that I’ve done my last basic cake experimentation. My oven is asking me to make something else. Enjoy! I adapted this recipe from Lily’s recipe for Pandan Chiffon Cake. But since I don’t have pandan juice readily available in my pantry, I went with the ever so trendy matcha.
Taste: Today, I made a luxurious tasting coconut milk chiffon cake. The matcha provides antioxidants and a nice light taste. The coconut taste is barely noticeable. If you had not been told that there was coconut in it, you would not detect it. But it adds to the moisture of this cake.
Texture: Very soft and even moister than the Chinese sponge cake! Continue reading
I’ve been surfing food blogs for a while… drooling at the delicious pictures. One of the recipes that I’ve wanted to try most is the macaron. So yesterday, I decided to give it a shot. I made the macaron batter using the Italian meringue method found on many websites. I then separated the batter into 3 and flavoured with matcha, raspberry and vanilla extract, and espresso powder. For the filling, I made an Italian buttercream with chocolate. Unfortunately, the tops of every single one of them cracked! And to top it off, there were no feet on any of them. I dare not show the pictures.
So on to round 2 today! Today, I made a small batch of matcha macarons since those tasted the best from yesterday. I adapted a recipe from David Leibovitz’ blog . It worked just perfectly! So I’ve included the steps with some pictures below.