Go ahead, laugh at my chiffon cake. Say that it looks like an Egyptian pyramid that’s been chopped off and pried open for easier access to King Tut. Because once you’ve had a taste of this cake – complete with that glob of unmixed egg white on the inside *see it?* – you’re not gonna be laughing, but crying from sheer joy and admiration. It tasted that good.
Okay, so it’s a little on the wet side. After all, it was underbaked by about 15 minutes. But when I inserted a skewer into the centre, it came out clean what. And when I touched the surface, it bounced back… (okay, maybe not bounce back hard enough.)
But still I’d say this fine specimen of structural collapse is a triumph for my first attempt at chiffon cakes. The texture was springy and soft, it wasn’t too sweet, and it had just the right whiff of smoky green tea.
This recipe is taken from Korean pastry chef Young Mo Kim’s cookbook A Collection Of Fine Baking. Its delicate, beautiful taste just adds to my case that I should just forget about angmoh recipe books – what with their diabetes-inducing sweetness and overall unreliability – and just go with Asian cookbooks for the rest of my life.
To be doubly sure, I actually made this cake a second time to see how much better it’d be if it were given its full baking time. Result? Just perfect.
But I didn’t take a picture of it though. It looked like any other perfectly made chiffon cake. This undercooked specimen, in all its downtrodden glory, looks a lot more interesting. No?
P/S: Message me if you want the recipe. I’m too lazy to type it out now. Zzzzzz.