(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.
Cooking with love, life through travel.