It was one of the few mysteries which left me some sleepless nights. I had not encountered chiffon recipes that was so engaging in the mind as those by Chef Christopher Tan. Since the Chiffon class 101 last year, I couldn't understand why I couldn't achieve 100% in making his chiffon cakes. Occasionally, when I chanced upon learning that other fellow classmates whom had attended could get it right, I was exasperated! How can I overcome that 20% failure was what prompted me to attend his Chiffon 201 lesson last Saturday. Though the cakes weren't baked in chiffon pans, I'm glad that I came home with a hypothesis and today, a conclusion is drawn. I have succeeded and the mystery solved.
This Chiffon cake is really tall and big. I don't normally use my 25 cm Chiffon pan, but Chef Christopher's recipes call for that size. Even without a very nice brown skin, I pride myself in achieving what I had set out to do and completing the task.
Now it's time to take out his recipes and make my money worthwhile.
