Monday, 1 February 2016

'Giant Pineapple Tart' Mandarin Orange Chiffon Cake and Cupcake


My hubby loves pineapple tarts, so I made giant pineapple tart for him! Can you guess what it is made of?

Presenting my 'Giant Pineapple tart' Mandarin Orange Chiffon Cake! I made a mini pineapple tart cupcake for him just for fun. 

**Updated 2nd Feb 2021**
Happy to share that I am collaborating with Ben Yeo and SGCCF to share this Pineapple tart chiffon cake! It's a limited edition cake, only 1000 sets available. Thanks and Happy New Year!




With lots of love,
Susanne



Great news to share! Creative Baking: Chiffon Cakes was on Straits Times bestsellers list for non-fiction this week in Singapore! Thank God and many thanks for your support!






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6 comments:

  1. Karen Luvswesavory31 January 2016 at 05:09

    Wah! Such a gigantic 'Pineapple Tart' Lovely!
    A blessed Lunar New Year to you & family, Susanne ^-^!

    ReplyDelete
    Replies
    1. Susanne Ng31 January 2016 at 05:43

      Thank you Karen! Gong xi Gong xi! Sheng ti jian kang! Happy new year to you and family! ^_^

      Delete
  2. Mark & Belle2 February 2016 at 23:54

    I'm not surprised it was on the best sellers list. It looks wonderful! :)

    ReplyDelete
    Replies
    1. Susanne Ng5 February 2016 at 23:28

      Thanks Mark & Belle! Happy Chinese New year to you and family!

      Delete
  3. Unknown26 June 2016 at 21:44

    Hi, can i used olive oil instead of vege oil or corn oil? Thank you :)

    ReplyDelete
    Replies
    1. Susanne Ng27 June 2016 at 07:00

      Some chefs have used olive oils for chiffon cakes, so I think they can be used, though it has lower smoke point than other neutral oils like canola or corn and stronger taste (not as mild tasting) so may affect the taste just slightly. I guess if you use it below 160 deg should be no problem. Thanks!

      Delete

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