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burgundy Guest
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Posted: Thu Aug 31, 2006 5:42 pm Post subject: Chocolate sponge/chiffon cake (need help :X) |
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I've recently acquired a tooth for lighter, moister cakes that are usually sold at Asian bakeries. They go really well with mousse. I *think* they are chiffon cakes, but I'm not sure. They are lighter and fluffier than most American cakes at restaurants or cake-mix boxes.
If anyone is in the Houston, TX area, try the Mocha cake from Jungle Cafe down on Bellaire. Thats the kind of cake texture I'm referring to.
I can't seem to find a good recipe for this type of cake. The recipes I find always seem to come out too dense and granular and toughen at the edges upon being in the fridge. The Asian bakery cakes don't toughen that quickly and stay moist. If anyone knows what I'm talking about, please post a recipe! |
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