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Chiffon Again!!!

My hubby is complaining that I always made chiffon but not his favourite things... Haiz.... All depends on my mood and now I am crazy over this and it's very easy.  Daughter mention something about eating maple syrup chiffon and she like it... so I try lor......

I surf the net and found one common blogger and I tried and don't like like the chiffon and we found that the cake was not light and dry.  Told my friend, Sharon, and she help me to surf the net, I always surf english version and she always surf the chinese, I am no good in chinese and I don't like to read.  I realise when surfing the chinese website which has recipe from China and Taiwan bloggers and there's is a lot of variations for maple syrup chiffon.

I select and choose from this website, and the chiffon is really soft and fragant and not so sweet and I loved it. We had for breakfast.  No regrets and the recipe is a keeper for me.

3 Egg Yolks
50gm Maple Syrup
50gm Fresh Milk
30gm Oil
85gm Flour
A Pinch of Salt

4 Egg White
20gm Sugar
30gm Maple Syrup

  1. Whisk egg yolk for a while, add in maple syrup,fresh milk and oil, salt, mix well.
  2. Add in flour and stir till smooth.
  3. Whisk Egg white till frothy, add in 1/3 of sugar and maple syrup Whisk and repeat adding sugar and maple syrup till almost firm peak.
  4. Fold 1/3 of egg white batter into the egg yolk flour batter, repeat till finish and pour into 17cm chiffn mould.
  5. Bake at 170 degrees for about half an hr


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