Two days off from school because of his runny nose, returning to school frighten Gabriel. He cried and peeked through the glass panel from his class, seeing the tiny shadow pressing on the glass panel it was hard for me. His eyes looked worries, searched for mummy. I heard teacher called him: Little yellow worm, come! yes, today he told teacher he is little yellow worm. I queried myself many times whether this is the right decision to send him to pre-school, he actually no need to suffer this kind of separation at this young age. I picked him up at noon, he told me he was scared, he missed me. As a mum, we really need a strong heart to get through this stage.
This chiffon is using dark brown sugar, an ingredient which I love, the fragrance lingers in the kitchen after baking...
Recipe adapted from Carol
A. Batter Ingredients:
6 egg yolks
15g caster sugar
B. Meringue Ingredients:
6 egg whites
1 tsp lemon juice
60g caster sugar
C. Dark Brown sugar syrup:
3 tbsp brown sugar
1 tbsp cold water
Preparation for C:
boil with low heat for C ingredients, set aside to cool.
1. Preheat oven to 180 (for my oven)
2. Egg yolk add sugar whisk well.
3. Divide into two times add in sifted flour alternate with milk, mix until well blended.
4. Mix egg white using electric mixer, add in lemon juice and stagger to add in sugar.
5. Divide three times to fold the meringue mixture into the A batter.
6. Pour in the brown sugar syrup, use the rubber scraper to make one or two stirs.
7. Pour the mixture into baking mould, even the surface, knock the baking mould against the work surface to release any bubbles in the mixture.
8. Bake for 50 mins. Turn the baking mould upside down immediately once baked. Let it cool completely before dislodge.
The dark brown sugar cuts through the soft chiffon cake creates these lovely pattern.
A cake without oil, you like to have some?