{"id":41718,"date":"2016-09-06T13:55:36","date_gmt":"2016-09-06T17:55:36","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=41718"},"modified":"2016-09-06T20:21:44","modified_gmt":"2016-09-07T00:21:44","slug":"chiffon-sandwich%e3%82%b7%e3%83%95%e3%82%a9%e3%83%b3%e3%82%b5%e3%83%b3%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=41718&lang=en","title":{"rendered":"Chiffon Sandwich<br>\u30b7\u30d5\u30a9\u30f3\u30b5\u30f3\u30c9"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41719 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/47.jpg\" alt=\"47\" width=\"510\" height=\"717\" \/><\/p>\n<p>When you make a beautiful cake like <a href=\"https:\/\/www.culinarytribune.com\/?p=41664&amp;lang=en\" target=\"_blank\">this<\/a>, you want to give it the nice presentation that deserves.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41720 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/45.jpg\" alt=\"45\" width=\"596\" height=\"428\" \/><\/p>\n<p>How adorable.<\/p>\n<p>Aren&#8217;t they?<\/p>\n<p>Sweetened Greek yogurt, strawberries, and blueberries are sandwiched in this super soft rum mocha cake.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41721 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/49.jpg\" alt=\"49\" width=\"510\" height=\"717\" \/><\/p>\n<p>These are a great snack, but they also make a wonderful breakfast as the cake is not too sweet.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41728 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/30-1.jpg\" alt=\"30\" width=\"510\" height=\"717\" \/><\/p>\n<p>This is a part of a surprise flower bouquet from my hubby.<\/p>\n<p>He had the bouquet custom-made by asking a flower vendor at the farmers market to use mainly white flowers.<\/p>\n<p>He knows me well.<\/p>\n<p>They are so beautiful on our dining table.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41722 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/50.jpg\" alt=\"50\" width=\"510\" height=\"717\" \/><\/p>\n<p><strong>Chiffon Sandwich<\/strong><\/p>\n<p>2 pieces <a href=\"https:\/\/www.culinarytribune.com\/?p=41664&amp;lang=en\" target=\"_blank\">chiffon cake<\/a><br \/>\n1\/2 cup Greek yogurt<br \/>\n1\/2 ~1 tablespoon sugar<br \/>\n1\/2 cup strawberries<br \/>\n1\/3 cup blueberries<br \/>\ncocoa powder<\/p>\n<p>1. Slice cake in the middle halfway.<br \/>\n2. Mix yogurt and sugar.<br \/>\n3. Place the sweetened yogurt and fruit.<br \/>\n4. Sprinkle cocoa powder<\/p>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When you make a beautiful cake like this, you want to give it the nice presentation that deserves. How adorable. Aren&#8217;t they? Sweetened Greek yogurt, strawberries, and blueberries are sandwiched in this super soft rum mocha cake. These are a great snack, but they also make a wonderful breakfast as the cake is not too [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,10],"tags":[],"class_list":["post-41718","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41718","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=41718"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41718\/revisions"}],"predecessor-version":[{"id":41745,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41718\/revisions\/41745"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}