I normally do not like to bake cake but all the chiffon cake photos looks so nice and and soft, so I thought I should try one. After consulting my "chiffon guru" friend, I decided to bake them in small paper cups. She told me the cake tin with a hole in the centre is meant for easy unmolding, it does not affect the baking procedure.
I tried this recipe because it SEEMS healthier... almond meal, soya bean, no butter, only 5 eggs. Result is soft and and spongy cake! Oh yes, I realise I ran out of black sesame seeds, so I replaced it with poppy seeds, turn out fine too :)
I got the recipe
here.
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