Aldeburgh Food & Drink Festival Visitors!
Welcome
Making my debut on the 2026 Aldeburgh Skills Stage is such a humbling milestone for The Baking Jin. I feel so deeply honoured and grateful to be invited to share my chiffon cake tips with you today.
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Whether you caught the live stage demo or were handed a sample slice, thank you for being part of this special moment with me! Below are your key demo tips and an exclusive festival perk for your next celebration.
Complimentary specialty coffee
with your celebration cake
Planning a birthday or special occasion? Order any made to order cake from us for pickup between 10 October and 30 November 2026, and enjoy a complimentary handcrafted specialty coffee (such as our signature Flat White) when you collect your cake.
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Cakes for your celebrations, birthdays, or dinner party desserts.
PLEASE ENTER CODE
ALDEBURGH2026
IN THE ORDER FORM OR EMAIL.
DEMO RECAP
5 Secrets to Perfect Chiffon at Home
1
Meringue Polish
Whip egg whites to firm, glossy peaks. If they look dull, dry, or clumpy, they are overbeaten.
2
The Gentle J-Fold
Softly sweep your spatula in a 'Jin'-J motion from the center to fold meringue into the yolk mixture while retaining delicate air bubbles.
3
Never Grease the Tin
Chiffon batter must "climb" ungreased tin walls to rise. Greasing causes the batter to slip and collapse as it cools.
4
Cool Upside-Down
Invert your tin immediately upon leaving the oven so gravity holds the cake's light volume while cooling completely.
5
Real Screwpine
Always use fresh, pure pandan leaf extract for that genuine botanical aroma and brilliant natural color.
