From my many years of bringing in sweet treats for colleagues at the Chinese restaurant I used to work at, I’ve realised that there is only really one compliment that you can get:
‘It’s not too sweet’
Never mind the time spent icing the sides perfectly on the cake, or the effort put into getting the perfect texture for the mousse. It’s the sweetness that really matters!
I’ve made berry cheesecakes a number of times- infact my blueberry cheesecake recipe was one of the first recipes I posted on my blog all the way back in 2009! I’ve also written about how I’ve been on a quest for a very specific texture of cheesecake, so I won’t repeat myself here but it’s basically the texture of my favourite Cheesecake Shop cakes, which are like your typical baked cheesecake but lighter, yet not quite as light as a chilled gelatine cheesecake.
As summer well and truly over, mango season has sadly come to an end. And although it’s sad to say goodbye, I’m pleased to report that we did make the most while they were around!
And yes, this included making plenty of mango desserts!
Our summer staple is our favourite mango pudding, a recipe we’ve used for years and years. It’s a simple mixture of mango jelly powder, evaporated milk and mango chunks. But for something a little more extravagant looking, this classic Asian bakery mango sponge cake is my pick! (probably because it’s the cake that I always wanted but couldn’t get because my birthday isn’t anywhere near summer)
I can’t really say that I like red velvet cake- to be honest I really don’t understand the hype about a plain cake that is coloured bright red- but each to their own! Most of the cakes I make aren’t really for myself, so given how popular it is, I it was only a matter of time before a request would come up, so I needed a good recipe to have under my belt.
Whilst most recipes are a similar formulation made up of your usual cake candidates- flour, eggs, sugar, butter and of course red food colouring- I have settled for an oil based recipe rather than a butter one….. because a whole block of butter for the buttercream icing is really way more saturated fat than one needs in a serving (those who have followed this blog for a while will know I’m not particularly fond of working with too much butter!).
I’m a bit skeptical when it comes to ‘dump everything in a bowl and mix’ recipes as I haven’t had huge success with these recipes in the past, but I’m pleased to report this one worked a treat. It was a simple five minute job to whip up and the cake went down well with the family, who also aren’t red velvet fans either! I’ve added a bit of cocoa to the recipe to give it a bit of flavour, but leaving out the cocoa will give you brighter shade of red, if that’s what you’re after.
It’s not often that I make a recipe more than once of twice, and even less often that I post the same recipe twice on this blog, but this Custard Chiffon Cake is so good it really deserves a second mention. I’ve gone on about how much I love this before and it has since become a family favourite, a simple cake I can whip up relatively quickly which doesn’t need any icing or any decorating- it tastes best by itself.
The only thing I hate it having to wait for it to cool before I can take it out of the tin!
Custard Chiffon Cake