I can’t resist any chiffon cake. They’re so airy and insubstantial I don’t feel guilty about polishing off a couple of large pieces. It’s like eating coloured clouds.
But I don’t really like cakes made with cooking oil as I love butter. So, when Sharon Chan shared her Red Velvet Chiffon Cake recipe with The Straits Times, I pounced on it with glee as she uses melted butter in place of the usual oil.
Any cake I can manage to turn out should be manageable for almost anyone as my baking skills are minimal. I see myself as the one who puts the idiot-proof stamp on recipes, so if you’re a kitchen newbie, step this way.
Compared with Sharon’s cake, mine is a pink-brown rather than red, but it tastes good and is moist. For the recipe go to the link: http://www.soshiok.com/recipe/red-velvet-chiffon-cake#sthash.fNbfivcP.dpuf
To pretty it up and add flavour, try coating this cake with whipped cream or a cream cheese frosting.
PS – I cheated and used ¼ teaspoon of cream of tartar to help the egg whites fluff up as my first attempt resulted in a slightly heavier cake. This time I decided to split the batter into two small pans – a good size to take to work. You know how everyone always says, “just a small piece” when you offer them cake – well, this is small!