20 Mar '14, 3pm

Troublesome as it seems but it's all gonna be worth it

Dear FF, as you can see, there are many broken hearts when it comes to this cake. But Ju is so supportive of all of us. She's really wonderful. May I suggest a method for folding the batters ? I am not sure if Ju would approve. Pour the egg yolk batter into your egg whites batter and fold the batter using your hand, yes your bare hand (wash first please!). I use this method for my pandan chiffon cake and I find it very effective. The reason I pour the yolk batter into the whites (and not the other way round) is because the yolk batter is heavier. If I do it the other way round I find it difficult to mix as the heavy batter tends to stick at the bottom. Don't give up. I was and am still obsessed with this cake and have tried it 6 or 7 times already, the final one significantly improved after following Ju's tips. Try again, ok? Simone.

Full article: http://www.thelittleteochew.com/2011/03/japanese-cheeseca...

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