C is also for chiffons. Two chiffons in fact.
Baked two chiffons tonight. The darker colored cake is a Cheese Chiffon whilst the lighter colored one is a Crabstick Chiffon.
I am really surprised how light and fluffy these two cakes are as they were baked using normal plain flour for the Cheese Chiffon and self-rising flour for the Crabstick Chiffon. I remembered back in the 70s, when chiffon cakes were in vogue, the only flour used to make them was the SoftasSilk flour. This is equivalent to the top flour used in baking nowadays. The SoftasSilk flour disappeared from the supermarket shelves in the 90s and even now, you can only find them only in a few selected supermarket outlets.
Crabstick Chiffon - speckled with shredded crabsticks or crab filament sticks.
Cheese Chiffon - I had used a mixture of cheese slices and edam cheese to add more flavor.