When comes to baking, I have to admit I don’t bake that often. My mom used to bake a lot when I was young and it was great to see something nice from the oven and to taste. I thought of the basic Chiffon/Sponge Cake with ‘pandan’  flavour, it was so yummy. The texture was light, springy and firm.

I got one Chiffon/Sponge Cake recipe off the internet yesterday and tried to bake in pandan flavour. The smell of the cake was great but it wasn’t a success. I later found out why – cos there’s butter in it!

The sponge cake over here is different – usually topped with icing or spread with cream. And yes, the texture is like the one I baked yesterday, a bit buttery!

Luckily, I found another recipe before I approached my mom – I thought this recipe should work. So, I baked it about 2 hours ago in orange flavour and finally, that’s what I expected it to be – the light and springy texture.

Most of all, not buttery! I later confirmed with my mom if the way I did was right. However, the way she bakes is a little bit different. She whisks the egg whites and sugar until they are stiff before folding in the yolks then flour. I am gonna try her method next time!