This is a recipe which I had found in the book '我爱和风洋果子' by Junko Fukuda. I was very curious about this chiffon which uses sake lees and I wondered how it would taste.
At first bite, I couldn't discern any unique taste that I had expected with such expensive ingredient. Was it because I have insensitive taste buds? Taking several bites after, I seemed to recall a slight hint of similar taste derived from '白糖糕'. Could it be that? The sake smell wasn't in existence at all after baking even though the book mentioned that it would exude a strong smell. It was sweet smelling nonetheless. I couldn't categorize the taste, it appeared normal to me. Apart from the chiffon made with Calpis drink, this would be the second Japanese style chiffon cake which I really don't know how to appreciate.
This is a recipe which I had found in the book '我爱和风洋果子' by Junko Fukuda. I was very curious about this chiffon which uses sake lees and I wondered how it would taste. 
At first bite, I couldn't discern any unique taste that I had expected with such expensive ingredient. Was it because I have insensitive taste buds? Taking several bites after, I seemed to recall a slight hint of similar taste derived from '白糖糕'. Could it be that? The sake smell wasn't in existence at all after baking even though the book mentioned that it would exude a strong smell. It was sweet smelling nonetheless. I couldn't categorize the taste, it appeared normal to me. Apart from the chiffon made with Calpis drink, this would be the second Japanese style chiffon cake which I really don't know how to appreciate. 
