This is the first attempt on making chiffon cake. It is very tricky to make. This time, we over baked the cake as it's cracking too much but still taste nice. Some said both baking powder and cream of tartar are optional. We will try without these ingredients in future.
I saw someone bought this book from a local book shop. It makes me curious what kind of book and who wrote the book. Apparently Alain Ducasse is well known in French cuisine.