Happy New Year everyone!
Seems like I’m on a roll with making chiffon/sponge cakes.
Sunday was Jo’s 21st birthday surprise.
I intended to make her a macaron tower, but only found a miniature little styrofoam cone in Art Friend. A wee bit too small for the party but bought it anyway. So hopefully I’ll be using it some other time!
Anyway, the cake is a basic Matcha Chiffon Cake from Keiko Ishida’s Okashi, sweet treats made with love. I read many reviews on how this chiffon was a good one before attempting it. Overall, the texture of the chiffon is very light and tends towards more of the dry side (very much unlike the Pandan Chiffon).
I used a SMBC (same as the Rosette Orange Cake) to frost the cake and imbibed the chiffon with a 1:1 sugar syrup.
