Saturday, February 20, 2010

Chiffon Roll Cake

This Chiffon Roll Cake is using most of the ingredients listed for the Strawberry Sponge Cake recipe from Happy Home Baker at and some testing I wanted with Cornstarch.
Instead of 140 grams Cake Flour, I used 110 grams of Cake Flour and added 30 grams of Cornstarch. The test result is ... keep on baking. Bo Friberg's explanation of how eggs play their role in sponge cake is noted.

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Hey! what is Cooking in your kitchen?