FEBRUARY MISSION ACCOMPLISHED: YOUNG MO KIM'S CHOCOLATE CHIFFON RECIPE

chocolate chiffon with chantilly cream frosting

Have you ever gotten chantilly cream on your macro lens? It's a bloody pain to wipe off.

young mo kim's chocolate chiffon

I lucked out with a leap year and was able to accomplish baking the February Recipe Mission . Yeah, I waited until the last minute but it got done and that's what's important!

the naked chocolate chiffon

The picture of the chocolate chiffon in Kim's cookbook is beautiful, with huge white and dark chocolate curls scattered over the chantilly cream frosting. The chiffon cake looked tender and moist and I was hoping that this would be the holy grail of chiffon recipes. I had previously halted my quest for the perfect chiffon recipe. I had completed some heavy research and testing of various chiffon recipes and arrived at the conclusion that the America Test Kitchen's chiffon cake was the best thus far.
However, Kim's illustrations were enticing and I was curious to see if it could be better than the ATK recipe.

here's my feeble attempt at creating the dramatic swirls. note how crumbs get caught so easily

I knew before I even started that the "chantilly cream" frosting would be a challenge. I mean geez, I've tried to frost a cake with whipped cream before and it's not so easy. Crumbs get into the frosting and it tends to droop. It also doesn't hold up very well in warm weather either. Kim's frosting technique has these dramatic large propeller-like swirls on the sides of the cake.

*update: thank you for the comments on creating a crumb coat everyone! Your advice is much appreciated! However, it is always my practice to apply a crumb coat before frosting. I DID do a crumb coat on this chocolate chiffon, but because the stiff whipped cream has a high water content and is so soft, it does not set in the refrigerator like a buttercream does. A buttercream will harden in the refrigerator but a chantilly cream doesn't. As a result, when you bring it out of the refrigerator, the cake has absorbed the moistness from the thin layer of whipped cream and the surface is still soft. When you apply the rest of the chantilly cream frosting, the cake crumbs will still tend to lift off the cake layers, but I suppose not as much as if you didn't apply any crumb coat at all.

chocolate always makes things better: scatter those chocolate shavings and hide the ugly spots!

I gave it my best shot, but I looked at the amount of whipped cream in my mixing bowl and realized there was no way I could do it. I didn't have enough of the frosting to create the dramatic swirls. I had a feeling that in his professional kitchen, he probably made a huge batch and had more prepared whipped cream to play with. I could only make little swirls and when I made it all the way around the cake sides and back to where I started, I couldn't figure out how to finish it neatly. I ended up muddling it. Oh well, it's all good if you camouflage it with chocolate shavings. doesn't that look moist?
After tasting this chiffon, I was surprised by how moist and yet dry it was. I know it sounds like an oxymoron, but it's true! The crumb appeared tender but it tasted kind of like a sponge in texture and flavour. I was disappointed with the faint chocolate flavour. As well as not having a deep enough chocolate flavour, it also left a funny flat aftertaste in my mouth. Perhaps it required some vanilla extract or more cocoa powder. I don't know. It needed something.
looks can be deceiving: all fluff and no depth

The chiffon was okay but not the best I have made. Besides all this I'm left with extra egg yolks. It's such a bother when a recipe requires more whites than yolks. Now I have to figure out what to do with the yolks. The ATK chiffon utilizes 7 whole eggs. I like that. It also fits a standard chiffon tube pan (and not the two mini 6 inch pans that Kim requires in his recipe).
the chantilly cream frosting saves this cake


Without the chantilly cream frosting, I don't think this chocolate chiffon would be too enjoyable to eat. Though I scarfed down my first piece of cake in mere seconds, I don't think I'll be making this one again. I'll stick to the ATK chiffon recipe and all its wonderful variations.

More about → FEBRUARY MISSION ACCOMPLISHED: YOUNG MO KIM'S CHOCOLATE CHIFFON RECIPE

Pulled Back Pieces

My little girls BFF wore her hair like this yesterday. Of course, we have to be just like her BFF. So we copied the do. Just two pieces on the sides pulled back. The top was still damp when we took the picture so ignore that. Wait, now you WILL be looking since I said that.

To get the hair under the two pulled back pieces to stay down, I soak the top half of her hair and then comb some Infusium through it (which by-the-way is in my list of MUST HAVES now) as well as some super strength hair gel. I comb it down as flat as I can and then pull the two pieces over it. The ends were a bit damp when I curled her hair, but it made the curls a little more defined and wavy. Once I curled the ends with the flat iron, I finger-combed them and then sprayed them with hairspray and scrunced them. Then I sprayed her entire head.

Come back on Monday. I am working on the French Twist tutorial this weekend. And on red or blonde hair. How fun!

Oh, and don't forget this shout out. If YOU have a hairstyle that you simply adore and you want the world to see it, e-mail me at blackeyedsue2 at gmail dot com (avoiding those spammers) and I would LOVE to feature your favorite do.

More about → Pulled Back Pieces

Two Braided Buns

Separate the hair into two high ponytails.
Divide each ponytail into two sections.
Braid each section down and secure with a clear elastic.
Wrap one braid around the base of the ponytail and secure with a bobby pin.
Repeat with the other sections.
Tie a ribbon around the base to hide the ends.

More about → Two Braided Buns

Going Green

For the past whole week, I have been thinking of nothing but baking something with my matcha or green tea powder. The choices are either a green tea with red beans loaf, or a green tea with red beans muffins...on certain days the thought of making a green tea Swiss roll seems just right. It was only this morning that I finally get down to make a green tea chiffon cake.

I didn't manage to get a 'proper' green tea chiffon cake recipe anywhere...neither from books nor the internet. Somehow, most of the recipes I could locate where not really meant for my small 16cm (6") chiffon pan. In the end, I had to fall back on the same recipe that I used to make my first chiffon cake.


As I was 'home alone' for a couple of hours this afternoon, I had some fun playing around with the chiffon cake after it was cooled off. I took numerous shots of the cake from all sort of angles...


this is one of my favourites among the lot. It is not a fantastic picture, but somehow I just like the way the image turned out.


Thanks to my very thin bladed knife, I was able to unmold the cake without too much damage done on the sides.


This closed-up reminds me of nothing...but, pork floss (^p^)



Just like my previous attempts, there were many holes and tunnels in the final product :( Not sure what went wrong, but it would likely be due to the folding of the egg whites to the yolk batter??


Instead of the usual green tea and red beans combo, I replaced the red beans with some dark chocolate chips.


Even though I used a tablespoon of green tea powder, the taste of green tea was not as prominent as I would expect. Nonetheless, I find the green tea and chocolate chips combination rather 'delightful'...a very interesting blend of flavours.

Matcha Chiffon Cake with Chocolate Chips

Ingredients(make one 16cm cake)
1 tablespoon green tea powder
30ml milk
2 egg yolks
20g caster sugar
20ml vegetable oil
40g self-raising flour

2 egg whites
1/4 teaspoon cream of tartar
50g caster sugar

some dark chocolate chips

Method:

1. Sieve flour and green tea powder together, set aside.
2. Separate egg yolks/whites and bring to room temperature.
3. Whisk egg yolks and sugar in a mixing bowl until sugar just dissolved. Add in milk and oil. Whisk till combined. Sieve over the flour and green tea powder mixture and fold gently with a spatula until flour mixture is fully incorporated into the batter.
4. In a clean, dry mixing bowl, whisk egg whites and cream of tartar with an electric mixer until mixture becomes frothy and foamy. Add in the sugar in 3 separate additions while beating at high speed till just before stiff peaks form*(after note: after several attempts at baking chiffon cakes, I learned that the whites should be beaten until just before stiff peaks form).
5. Add the egg white foam into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
6. Pour 1/3 of the batter into a 16cm (6 inch) tube pan (do not grease the pan). Sprinkle chocolate chips over the batter. Pour the remaining half of the batter. Sprinkle with chocolate chips. Pour the rest of the batter into the pan. Spread the batter evenly.
7. Bake in pre-heated oven at 170 degC for 25 ~ 30mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
8. Remove from the oven and invert the pan immediately. Let cool completely before unmould.

More about → Going Green

Single Braid

Sometimes simple is so sweet. Today is picture day and we have learned from past picture days that simple is the best and most classic hair to do. From the front it just looks like her hair is pulled back.

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Upside Down Knots

I can't believe that I haven't shown this one before. I love this one because my girls don't have a lot of natural body...we have to fake it. I pull the hair up into two ponytails. I take my rattail comb and slide it under the middle of the ponytail and pull the elastic out just a bit. I then stick the elastic through the part that I just made.

Don't mind the off part. I'm kind of having a bad day.

To show you what it looks like underneath.

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Side Ponytail

The older she gets, the more she wants trendy hair. Today it was a side ponytail.

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Two 1/2 Ponytails

Another more traditional hair-do. In my opinion, my girls look best with side parts vs. center parts. I do the same thing with this style.

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La Petite France Revisited

Picasso


Relatives from out of town are in Vancouver and I thought before they leave they should try some French sweets. I headed to my favourite patisserie at Arbutus and 10th: La Petite France. When I walk in and look at the showcase of baked goods I am reminded of my stay in France with my dear friends V & P.

Though my trip to England and France was a few years ago, the imagery is still vivid in my mind. We travelled across regions of France by car that summer and I got a taste of what life was really like in France. The countryside was amazing with its fields of sunflowers with their heads bowed towards the summer sun. "La plage" was not the kind of beach I was used to in Vancouver, but it was pretty nonetheless. We have sandy beaches lapped by the cold Pacific Ocean; whereas a few of the beaches we visited were grassy man-made affairs ringed with concrete or pebbles around a pool of water. Perhaps this was because we were not hanging out along the coast I reckon.

Mangue Framboise

Staying with V & P was so much better than doing the touristy hotel thing. Each region we visited was so unique that it was like being in a different country. With its diverse topography, France seems to have it all. The regional specialties were the highlights of my trip. I recall the little works of edible art in the patisseries, all lined up like glistening soldiers. Meringues were as huge as your face. Croissants were flaky, buttery, golden brown and ethereal. Hot chocolate never tasted so good in the morning, drunk from a bowl. I dipped my brioche in the hot chocolate and little crumbs of the butter-rich bread floated in the chocolatey-brown froth.

Mousse au 3 chocolat (white, milk & dark chocolate)

V & P shared with me an incomparable lifestyle so much different than the Canadian one I led back home. Life slowed down. I learned to eat more slowly. I realized the open market, with fresh local produce, was the ideal way to purchase and enjoy food. Fruits and vegetables were at their peak and regional cuisine was not a trendy way of eating but a way of life. Red wine became an everyday beverage and I realized that bottled water could be salty too. I realized I loved cheese of all sorts and saucissons sec and rillettes were revelations.

I don't think I ate a thing that was processed in the way we North Americans process our fast foods and junk foods. The French way of life made a lifelong impression upon me and I wistfully remember when I came home I thought our ways "cold". I missed the air kisses on the cheek. I missed the wine, the cheese, the pace of life and of course I missed my friends V & P. I embarked on a mission to try to relive those memories. I tried to locate authentic French cheeses and wines and all sorts of foods. I purchased a cast iron fondue pot and made authentic cheese fondue. I bought an expensive crepe pan to replicate the fantastic crepes I ate (with my favourite filling, Nutella!)

Mangue,coco et annas

You know what? though I found some really good renditions of all those foods, it just wasn't the same. I soon fell off the French wagon. It was too difficult and expensive to keep up the ruse. I think it best to live and eat like the locals.

Interestingly enough, I didn't gain any weight during my stay in France. In fact, I think I lost a few pounds. I don't recall snacking at all during my stay there. People just didn't seem to snack like we do in North America. We also walked quite a bit. And we didn't sit around watching television all day.

Walking into the little west side patisserie, La Petite France, is like walking into France. The little shop has a display case with authentic French pastries. You can find madeleines, an opera cake, handmade chocolates, baguettes and croissants. It even has a mini deli if you're hankering for something savoury. When you sit down with your eclair and a little white cup of illy coffee, you're transported back to France for the moment.

More about → La Petite France Revisited

I Just Want My Hair Down.

Is what my daughter said to me today. Sometimes my kids get tired of my art expressions via their heads...imagine that! I willingly oblige when they ask me this. It gives me more leverage when I feel the need to create something on top of their heads.

I don't do down well. Most would think "down" means all of it down. Um, for me it means MOST of it down.

So a simple triangle ponytail up top to keep the hair out of her eyes is as "down" as she is going to get today.

More about → I Just Want My Hair Down.

Knots of Three

I pulled her hair into three ponytails on a diagnoal. Then I knotted them. Knotting...for those who are new to this, is putting her hair into a ponytail and then parting underneath the elastic and pulling the elastic through the part.

More about → Knots of Three

It's MeMe time!

I have recently been tagged..by two fellow bloggers: Mrs B of Mrs Bs Baking and Bridget over at bake at 350, thank you!! :)

Here are the MeMe rules:
1. Link to your tagger and post these rules.
2. Share 5 facts about yourself.
3. Tag 5 people at the end of your post and list their names (linking to them).
4. Let them know they've been tagged by leaving a comment at their blogs.

I spent quite a fair bit of time trying to come up with 5 interesting facts about myself...I almost wanted to give up as I am really quite a boring person, yawn...zzzZZZZ

I guess most of my readers have the same common interesting in baking, so I would like to share with you things that are related to baking, blogging and photography:

1. I own a small 'desk-top' size Tefal oven. It's only big enough to put in a tray not bigger than 12 by 10 inches! Due to the limited space in my kitchen, I have to keep it in the kitchen cabinet after each use.
2. I am using a bread maker which is considered cheap and economical...the brand is Bluesky, and it cost only S$69.90...a cheap deal as compared to other brands which are in the range of a few hundreds. So far it has really served it's basic purpose.
3. We live in a flat that has got 3 bedrooms and 1 study room...and the 4 of us occupy only 1 bedroom! I take most of my recent photos in one of my empty bedrooms!! It is the best or let's just put it as, the only, spot that I could get fair amount of natural light.
4. I use a Canon Powershot G3 (4 mega pixel)to take all the photos I have posted here. So far, I could only manage to set the camera to the auto-mode, turn on the macro function, turn off the flash and shoot away.
5. I use a free software, Picasa 2, to crop, adjust the contrast and sharpness of my photos. It's quite an idiot proof software...excellent for people like me ;)

Now I will like to tag the following 5 fellow bloggers:

1. Aimei at Baking Cottage
2. Ovenhaven at Epicurean Escapism
3. Mandy at Fresh from the Oven
4. My Home Kitchen
5. Cocoa at Maskan Istimewa


and here's a tart that I will like to share with all of you out there...thank you for taking the time to visit my humble blog. I truly enjoy reading all your comments and feedback :)

I shall name this the Triple Almond Tart...


here's a closer look...the tart was made with ground almond or almond powder (which means the same thing) for both the pastry base and the fillings...the top was then sprinkled generously with almond slices. I adapted the same recipe as the Peach Tart. As usual, I used a 18cm disposable foil tart pan, since I have only a normal 16cm tart pan...as a result I wasn't able to make nice scallop effect on the rim :(


the sides was ok though...thanks to the foil tart pans that I got from Phoon Huat...that has got the side scallop on the pan...I do noticed that those available in supermarkets come in straight edges/sides only.


Here's sending you a 'virtual' slice of the tart...trust me, this is really good stuff! Enjoy ;p

Ingredients:
(make one 18cm tart)

pastry:
40g unsalted butter, soften at room temperature
30g caster sugar
1 tablespoon (15g) lightly beaten egg
80g flour
20g ground almond

filling:
60g unsalted butter, soften at room temperature
50g brown sugar
1 egg, lightly beaten
80g ground almond
10g flour
1 teaspoon vanilla extract (the original recipe calls for 2 tbs of rum)
50g almond slices (as toppings), lightly toasted

Method:

1. Lightly grease an 18cm tart pan, set aside.
2. Toast ground almond (do it for both the pastry base and filling) at 100 degC for 10mins. Stirring in between. Let cool.

Pastry base:

3. Sieve flour and ground almond together, set aside. If the ground almond is too coarse for the sieve, don't worry, just dump it with the rest of the sieved mixture.
4. With a manual whisk, cream butter and sugar till light and fluffy.
5. Add in the egg gradually, whisk the batter till well mixed each time the egg is added.
6. Add the flour/ground almond mixture in 2 to 3 additions into the batter. Fold with a spatula.
7. Form and shape the pastry into a round disc. Roll out the pastry in between 2 sheets of cling wrap or baking paper or two sheets of cut-out plastic bags, to about 23cm in diameter.
8. Remove one side of the cling wrap or baking paper. Place the rolled out pastry over the prepared tart pan. Mould the pastry into the tart pan, smoothing the edges and the rim carefully...if the pastry is too soft to handle, chill it in the fridge for 10~15 mins.
9. Chill the moulded pastry in the fridge for 20mins.
10. Remove from fridge, use a fork to poke some holes on the pastry. Brush the top of the rim with egg wash. Bake in pre-heated oven at 180 degC for 10~12mins until the edges are slightly browned. Let cool completely before adding the filling.

filling:

11. With a manual whisk, cream butter and brown sugar till the mixture turns fluffy. Add in the egg gradually, mix well each time the egg is added.
12. Add in ground almond. Fold with a spatula till well incorporated. Sieve over the flour onto the mixture. Mix with the spatula. Add in vanilla extract and mix well.
13. Spread the filling onto the cooled pastry base. Ensure the edges are all filled up. Sprinkle the surface with almond slices.
14. Bake in pre-heated oven at 170 degC for 30~35mins, until the filling and almond slices turn golden brown. To prevent the almond slices from overly browned, bake the tart at a lower rack position for the first half of the baking time, then shift it up to the middle rack position...alternatively, you may cover it with foil halfway between baking.

Recipe Source: Delicious!! Baked Cakes, Ikuko Omori

More about → It's MeMe time!

Tech Ed 2008

Oksana and I will be speaking about pair programming and using mock objects at Tech Ed 2008.

Register for Tech Ed here

The conference is in Orlando in June, so bring your bathing suits!

More about → Tech Ed 2008

Curling Hair with a Flat Iron v. 2

More about → Curling Hair with a Flat Iron v. 2

Go ahead...ask me.

Let me have em! Questions that is. I will do my VERY best to answer them. I can tell you what works for me and what doesn't.

Debbie, I am working on a tutorial for the French twists. I need to ask my friend to demonstrate it for me on her daughter while I take pictures. That is one you definitely need both hands for. I am also working on a tutorial for how to use a flat iron as a curling iron. For now I will just tell you that I clamp the hair with the flat iron by the scalp. I turn the iron as if it were a curling iron and I slowly pull it through keeping the iron clamped and turning it as I move it towards the end. It is important that the edge of your flat iron have a bevel or is rounded. A sharp edge makes terrible lines in the hair. I would love to own a Chi, but I think they are a fad. I have a cheapy from Wal-Mart that has an adjustable heat setting so that I don't get the temperature up to high on my middle daughters blonde hair. Her hair seems so much more delicate than her sisters sturdy brunette hair. It is heavy and it works beautifully!

Ity...and anyone else who was wondering. I try really hard to not get the ends as wet as the crown. If I have gotten them wet...and that happens more often than not, I will pull out the blowdryer and dry them off. You just need to be careful when you do this so that you don't blow dry the hair you just spent all of that time working on into fuzz. Also, I will take the ponytail while it is still wet and I will run the flat iron over it. It makes the hair sizzle a bit (I am sure hairdressers everywhere just cringed) but it gets the excess water out and dries it up a bit.

Also another tip...that I have yet to try...but I was talking to my friend Hilary today and she said that when she gets her daughters hair wet, she squirts some "Infusium" on their hair and combs it through before she styles it. It is a conditioner. Her daughters hair rarely have static, so I am certain it works

More about → Go ahead...ask me.

Tiny Pony meets Curly Sue

These soft and swishy curls were created with a flat iron. I love using the flat iron! It takes about 1/3 less time than a curling iron and WAY less time than sponge rollers. I love the curl they leave much better than the alternates.

More about → Tiny Pony meets Curly Sue

Low Ponytail

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Coffee Yoghurt Cashew Nuts Cake

I was very glad that I finally got myself to bake this Coffee Yoghurt Cashew Nuts Cake yesterday. I have been staying away from this interesting recipe as it requires 200g of butter in total, 50g for the crumbles and 150g for the cake batter! To me, to use up almost a whole block of butter for a 20cm (8") cake is way too much. I decided to give it a go only after I convinced myself that I shall not eat more than 2 slices of the cake, and the rest will be shared with my other family members ;)

The original recipe uses walnuts for the crumbles, but out of convenience, I substituted it with roasted cashew nuts...which happened to be among one of the many Chinese New Year goodies I have on my kitchen counter.

The crumbles were made with a mixture of ingredients such as crushed digestive biscuits, chopped cashew nuts, instant coffee powder, brown sugar and butter. Don't you find that the combination of these ingredients sounds very promising...I was quite certain that it would taste really crunchy, nutty and very flavourful. It was not an easy task to break the cashew nuts into pieces by hand and I didn't like the idea of chopping, so I engaged my younger boy to help me 'hammered' the nuts using a small rolling pin!


It was quite simple and straight forward to prepare the cake batter. Although I would advise that an electric mixer be used instead of a manual whisk as illustrated in the cookbook which the recipe was taken...it took me quite a fair bit of arm power to mix the batter. Besides the usual butter, sugar, eggs and flour, yoghurt is also included in this recipe. The cake batter was then sandwiched between 3 layers of crumbles. The consistency of the batter was rather thick and firm as compared to the usual thin, runny batter that I have since accustomed. I believe the batter has to be thick so as to hold the layers of crumbles.

Even though it was not specifically stated in the cookbook, I thought it would be good to use a springform pan or one of those removable bottom pans to bake this cake, as the crumbles would fall off if the cake were to be inverted?? However, to date, I have yet to acquire any of these pans, so I made myself an improvised one. I first covered a normal cake pan with a large sheet of foil, then lined it as usual with a layer of parchment paper, both for the sides and the bottom. (It was also not written anywhere in the cookbook that the cake pan has to be greased or lined?!) When the cake was done, I simply lifted up the foil to release the cake from the pan...remove the foil before sliding it onto the cooling rack. The parchment paper was then removed when the cake cooled off slightly...I noticed that the cake firmed up a little after it had cooled off completely.


The extra time and effort to get this cake done really paid off. The cake tasted very delicious! The crumbles was indeed very flavourful. It went very well with the soft and moist cake layer. I was pleasantly surprised by the smooth and fine texture of the cake crumbs. Judging on the consistency of the cake batter, I was expecting something more 'muffin-like' - fluffy and airy. On the contrary, it tasted almost like a cheesecake, rather velvety and almost melt away in your mouth! My husband treated himself to one slice once he caught sight of the cake...and I was really pleased when he nodded with much approval. I shared the cake with my other family members and it was also very well received. I am certain this cake will be a crowd pleaser, great as dessert for any dinner parties. This recipe is certainly a keeper!

Ingredients:

for the crumbles:
100g digestive biscuits (crushed)
50g walnuts, lightly roasted and chopped coarsely (I used cashew nuts)
50g light brown sugar
5g instant coffee powder
2.5g cinnamom powder (I omitted this)
50g butter, cold

for the cake layer:
150g butter, soften at room temperature
100g caster sugar
2 eggs, lightly beaten (about 100g)
half teaspoon vanilla extract
a pinch of salt
200g cake flour
1 teaspoon baking powder
150g plain yoghurt

Method:

1. Mix crushed digestive biscuits, light brown sugar, chopped walnuts (or cashew nuts), cinnamon powder, instant coffee powder in a mixing bowl. With finger tips, rub in the cold butter until the mixture becomes crumbly. Set aside.
2. Sift cake flour and baking powder, set aside.
3. With a manual whisk (or an electric mixer), beat butter with sugar until the batter becomes pale, creamy and fluffy.
4. Mix in vanilla extract, salt and mix well.
5. Add in the eggs gradually, mix well each time the eggs is added.
6. With a spatula, stir in the cake flour/baking powder mixture. Stir until the flour mixture is fully incorporated into the batter. The batter at this stage will be quite thick and firm.
7. Add in yoghurt in a few separate additions, stir well each time the yoghurt is added. The batter will become smooth and 'spreadable'.
8. Line the bottom of a 20cm (8") springform pan or a loose bottom pan with 1/3 of the crumbles. Spread evenly and press firmly with the back of a spoon.
9. Add in half of the cake batter, spread evenly with the spatula. Sprinkle the top of the cake batter evenly with 1/3 of the crumbles. Add in the remaining cake batter, spread evenly. Sprinkle with the rest of the remaining crumbles.
10. Bake in a pre-heated oven at 170deg for 35-40 mins, or until a skewer inserted into the centre comes out clean.
11. Remove cake from oven, let cool slightly and unmold. Allow to cool completely before slicing/serving.
12. The cake can be left in room temperature or left to chill in the fridge. If allowed to chill, let the cake returns to room temperature before serving.
    
    Recipe source: adapted from 曾美子的黃金比例蛋糕
    

More about → Coffee Yoghurt Cashew Nuts Cake