I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane. Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut ) Puree 40 ml milk ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well. Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...

I'm familiar with these scenes! :D
ReplyDeleteYes, I like to visit this market whenever I'm in Melbourne.
DeleteThank you, Cheah, for sharing the photos. i like to visit markets too.
ReplyDeleteYou're welcome, Angie!
DeleteNice pictures, Cheah!
ReplyDeleteThanks, Ann!
DeleteLovely...Thanks for sharing these pictures. I think I can hang out and have lots of fun in this market. ;)
ReplyDeleteI bet you will, Amy!
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