I'm craving baking this week. Mum makes the most amazing chocolate chiffon cake. It's the most amazing combination of fluffy light sponge, with a moist, crackly top. Mum always laments to how they turn out - they didn't rise enough, or not sweet enough - but they are simply perfect, and she likes to trim the outsisde of any uneveness and gives me the crumbs. This cake is made for a glass of icey cold milk, and it's so light-as-cloud (or maybe because it's just so good) that it's nonchalant to eat two, three slices in a sitting.
Reminiscing of this wonderful cake, I pick up a Baker's Secret 23cm Springform Pan from Peter's. Since my loosebase tart tins weren't the success I hoped, I'm thinking I can also use these for high-walled quiches, as well as all manners of cakes.
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