This month I am doing two cakes, because August just sort of away from me. So this month – two cakes and a pie. Today’s experiment was chiffon cake. This type of cake kind of builds on the last cake experiment, which was angel food. For angel food, you separate your eggs and use only the whites, whipping them to stiff peaks to give the cake structure. You don’t use the yolks at all for angel food, so you’ve got spare yolks. I used mine to make lemon curd 🙂
For chiffon cake, you do separate the eggs and beat the whites the same way. The big difference is that the yolks get mixed with the flour and other ingredients, then you fold the mixture in with the egg whites gently. Chiffon cakes get baked in the same type of tube pan that angel food cakes are baked in. And you do the same procedure with cooling the cake upside with the tin standing on its little feet. I was a little nervous about whether I had beaten the whites enough, and then also whether I had folded everything together too vigorously.
It worked!
It didn’t sink or collapse, it rose just fine and stayed risen. Whew!
As it turned out, I probably could have mixed the egg whites into the batter a little bit more – you can see some swirling there. But it tasted good and had a nice texture. So I’m calling it a win!
Quite A Yarn 
Yum!
LikeLiked by 1 person
It is nice and lemony!
LikeLiked by 1 person
I love chiffon cakes. They are moist.
LikeLiked by 1 person
Yes!
LikeLiked by 1 person
Very nice!
LikeLiked by 1 person
Thank you!
LikeLike
I love your baking experiments! I’m highly recommending a plum torte for you, recipe on my blog. If you don’t have any plums, any fruit will do in a pinch!
LikeLike
OK, I will try one! 🙂 Suggestions welcome!
LikeLike
I keep tapping at the screen with my fork but that luscious slice of cake won’t get on it! Ha! Thanks for the info on the difference between angel food cake and chiffon cake – both sound hard but both would be tasty right now!!!!
LikeLiked by 1 person
Aw – thank you! It did turn out really well. It was sort of a hassle for me because I haven’t done a lot of baking before – at least not successfully. So I’m still in that OMG IT WORKED phase. Maybe I’ll settle down about it some day. Maybe not 🙂
LikeLike