(Better late than never...) It's time for an upside-down cake, this time with berries. I had initially wanted to bake a pandan chiffon cake but, slight drawback... I didn't have any pandan leaves or extract. Since it's summertime, I had lots of berries instead, so the decision was made. By the way, you can use this batter base to make all kinds of chiffon cake flavors : mocha, ube, pandan, cider, berries... It's my go-to batter nowadays, the cake is so delicious and pillow-soft (the secret is in the meringue you fold in). Here's the recipe : 3 eggs, separated 1/4 water or milk (this is what you can substitute with flavors like strong coffee, pandan extract, juice, ube, cider, lemon...) 1/4 cup vegetable oil 1 cup cake flour 1/2 cup sugar + 1/2 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla 1-1/2 cup berries (raspberries, strawberries, blueberries, cherries, currants) Preheat oven 350° F / 180° C.
I must say this is the most wonderful cinnamon rolls dough I've discovered to date. Light, fluffy, delicious, what more could you ask for? I filled half the dough with brown sugar, cinnamon, and nuts, while the other half was filled with some homemade strawberry jam. Here is the recipe for the dough, inspired by Foodess.com, which has the best explanation for the dough, go to the website for more info. I will always use this dough to make these buns from now on. 240 ml warm milk 2 large eggs 570 g all-purpose flour 100 g sugar 2 1/4 teaspoon instant yeast 1 1/2 teaspoon salt 115 g unsalted butter (softened) Cinnamon filling 200 g brown sugar 2 teaspoons cinnamon 115 g softened butter 1/2 cup nuts (cashews, walnuts, almonds...) Strawberry jam 12-15 strawberries 50 g sugar (or more if you like it sweeter) 1 tablespoon of cornstarch Cut strawberries in 1/4 or 1/8ths and simmer with the sugar until softened, about 3-5 minutes. Add a spoonful of this in a cup with the cornstarch to d