Chiffon cake has becoming the most frequent bake from my oven recently. I simply love the soft and spongy texture of this cake. Also, it is easy to prepare and a healthier option to satisfy my craving for sweet cake. This time, I did experiment baking with fruit jam as I have a jar of blackcurrant jam to be consumed within 6 weeks after opened.
Result was promising, all of us loved it. Aroma, texture and taste, all good. At first, I was worrying it would not turn out nicely as I used a whisk to whisk the egg whites manually. Boys were taking nap, so I had to use a whisk instead of electric mixer to minimise noise pollution.