Cotton-like Chiffon Cake

What can I bake within 1 hour time??? Well, this kind of question always bothering me. Baking bread at least needs 4-5 hours (total baking & proofing time) but cake needs much shorter time. The best thing is I will have it for my rest of my days’ breakfast. Generally, when talk about cake, you will think it is buttery and fattening but this little spongy chiffon cake has made me addicted to bake every week. The simple reason is chiffon cake do not contains any creaming of the fat and sugar because the fat is in liquid form (vegetable oil or you can substitute with olive oil. This moist and tender, light and airy cake that has the springy texture of a sponge cake. Chiffon cake below is my self-invented Pure Cadbury chocolate Chiffon Cake.

There are several useful tools for baking successful chiffon cakes despite relies on the whipped egg whites correct method. Description of the picture from left to right as below:

  1. The removable chiffon cake tube pan (20cm in diameter suitable for 3-4 eggs recipe), central tube assured the even distribution of heat to the batter, resulting in cakes that cooked more quickly.
  2. Non-sticky chiffon cake huge tube pan 26cm in diameter (depends on your batter percentage , normally use for 5 eggs and above recipe)

  1. Cake tester to draw any line above your chiffon cake batter before baking or you may use it to test whether the cake is ready after baked.
  2. Small spatula to remove it smoothly from chiffon cake tube pan. I found it is the vital tool.

If you find any difficulties to find these baking tools/molds above, I can help you to place order and send over to you. Just drop me the email to or click on this Shop page for more details.

Baking have become one of my favorite hobbies, specially to destress after a hectic day. Don’t believe me? Give it a try.

Chiffon cake history: (Excerpted from
The chiffon cake was invented in 1927 by Harry Baker, a California insurance salesman turned caterer. Mr. Baker kept the recipe secret for 20 years until he sold it to General Mills. At this point the name was changed to “chiffon cake” and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.[1]


Mum’s Cookies

Yesterday received some of the queries on the cookies ingredient. Below are the brief explanations on each of the item. Next batch will be delivered on next Monday, place your order now.

Decription Product Image Main Ingredient
Pineapple Tart consists of Home-made Pineapple Jam
Germany Cookies consists of Cashew Nuts
Green Pea Cookies consists of Green Pea Powder
Chocolate Cookies consists of Coco Powder + Chocolate  

Like mother, Like daughter

It was after moved to another apartment in Miri when I realized that I still have a passion in baking. The good oven and the good kitchen inspired me again for baking enthusiasm. This realization occurred when I started baking first bread for my husband during one of the weekend. I became so engrossed to learn more that I searched for more of my mum’s recipes and baking tips, and I even buy some of the professional baking books just to gather more tips for baking’s chemistry. For me, I believe that baking is not just follow the recipe blindly, it’s all about it’s chemistry.

Mum & II grew up eating my mom’s home baked pastries such as cakes & cookies. Eating her pineapple tart is really rewarding especially during every Chinese New Year. During each of CNY, there are sure return customers to place order for the cookies. My mum is very particular to use the best quality ingredients to bake all her cookies, that’s the wonderful part of home baked cookies. I still remember during my school time, I even helped my mum to bake the cookies for whole few weeks just before CNY. That’s where I learn the baking basic from her during my younger days. If you’re still staying at Batu Pahat, you’re indeed lucky. (Free delivery within Batu Pahat City). Refer to Shop page, you may place order anytime now.

Product Code: C001/2

Product Code: C001/2

I still consider myself a learning baker, and hopefully, will master this art through the years. I created this site to document all my baking experiences, and hopefully, I will see my progress through the pictures that I’ll be posting here. Of course, when you do sharing, you will learn 80% more in return. I really hope that other bakers like you to share in this community as well. FYI, I have also been selling some of the goodies that I’ve already tweaked, tested and mastered. I deliver them within Malaysia especially KL, Miri & Batu Pahat, for other areas it can be by posts. If you have inquiries you may contact me at