My last post on the Cream Cheese Chiffon Cake was very well received. Many readers have baked it and feedback that they love the delicate, moist and melt-in-the-mouth texture. They even commented that it tastes like the Japanese cotton cheesecake after chilling it in the fridge. Some have called it a white beauty because of it's pale and smooth colour. Here's how it looks if you haven't seen it and you can find the recipe 'here'.
Today I shall share another chiffon cake recipe which I have created based on my knowledge learnt from the last chiffon cake.
After this post, my oven will take a break as I'll be going off for my holidays soon. See you again when I am back in mid-December!
分享最新创作后，我家的烤箱可以暂时休息了，因为主人要去旅行游玩咯，十二月中旬再回来! :)
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