Saturday, August 27, 2011

Chiffon Crazy

Chardonnay Chiffon. I googled "wine chiffon recipe" to see if anyone had done it and how they did...but to no avail. So I just went with a regular chiffon formula, swapping the 1/2 cup of liquid for chardonnay. I got lucky! The cake was heavenly. If you've ever had fermented sweet rice (tian jiu), this cake kind of tastes like that. It is amazing and the texture is perfectly soft, springy, and micro-crumby!
Lightly sweetened and with a delicious wine taste. See the bottle of Chardonnay in the first picture? I had no idea if it was good or not; just discovered it suddenly chillin' among the expired apple cider and cheap reds on the wine rack. After using it in the cake, we had a whole bottle to finish, so we had some for dinner.

my mom: sip. makes a face. Hm. Maybe someone who actually knows wine would appreciate this. This could be very 高级 but I wouldn't's kind of...not sweet enough.

Well, I googled Meridian. Let me just say, it's the best.
Cream cheese chiffon. Sorry the picture is quite hideous. I dub it Chiffon In the Headlights. There is a secret ingredient that makes the cream cheese really stand out. You know those bags of buttery milky happy little dinner rolls you get from Costco? Or just any milky buttery mini bun thing. Like Hawaiian milk butter rolls. Anyway, this cake tastes like that! I know, magical, right? Guess what the secret ingredient is. Wow you're good! Why it is pecorino romano cheese!

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