I've began to realize that I'm probably the only one among my friends and family who indulge in sweets. As long as it's not the rot-your-teeth kind of sweetness, I can handle most desserts pretty well.
Anyways as by strong request from the family, here comes another cake for those not interested in super sweet desserts. Compared to the traditional Japanese Cheesecake, the chiffon is slightly spongier( quite fun to press into the cake and see them bounce again), less heavy on the cream part and generally a healthier option.
|"ICING FAIL" - Just on a sidenote: the cake is fine to eat the way it is. No ICING DECORATIONS (shown on picture as I have failed miserably here.)because the icing tend to stick back to the piping bag rather than onto the cake.|
Again this is adapted from my favorite recipe index Just One Cookbook. The cake is perfect for snacking, breakfast, celebration, or self-enjoyment.
|the oil + water and egg mixture|
|flour, matcha, baking powder|
|mix the above|
|foamy egg whites|
|those stiff peaks (yes you want them to stand up tall)|
|more mixing...my favorite part, look at the color swirls|
|ready to pour into pan|
|after baking, remember to cool the cake upside down|