上次给某位网友推荐中空模具的时候忍不住自己也下了一单。今天拿到了，决定时隔快10年再来做一次chiffon
来个喜闻乐见的现场直播。
用的是小高姐的方子，我的模具比较小用量是3/5，加了一勺的matcha
进烤箱了，等下来更新
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沙发
放凉的期间做个white chocolate ganache
200ml double cream + 600g white chocolate
微波炉加热1分半钟，中途拿出来搅拌一次
放进冰箱里让它稍微set一下，等下可以打发起来
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你们家大熊是不是爱吃白巧克力味的蛋糕啊Hi~o(￣▽￣)ブ
He did try to melt and drink a mugful of white chocolate once and felt sick afterwards…
结论，小高姐的方子挺靠谱的，第一次做就挺成功的。
这个模具也很好用，虽然是活底的但不会漏，也挺好清洗的。喜欢做chiffon cake的推荐去入一个。
还有就是我依然不习惯这蛋糕的口感
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你这么不待见戚风蛋糕？
Don’t like the texture - I prefer my cake crumbly
Plus I think butter based cakes have more flavour
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自从我们家有人gluten free了以后我基本上围绕这gluten free的蛋糕打转转……基本上用almond flour作为替代，口感非常crumble and nutty。
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I do like cakes with ground almond (e.g. joconde biscuits), but have never tried to use only that
I’ve never used aluminium moulds unlined. Hate the thought of washing it up
And the chiffon I baked never relied on the aluminium surface to grow though many have said it’s a MUST… nope it isn’t 
The funnel in the middle definitely helps.
I think this recipe bakes quite gently so it doesn’t cause too much caramelisation on the tin so I managed to clean it up without any trouble.
我借别人家的recipe book都只挑斑斑点点皱巴巴的那几页看 
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Chocolate cake is normally a good candidate for gluten free / dairy free / vegan cake, as it’s usually quite dense to start with and the absence of structural supporting ingredients don’t tend to affect it as much.
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