Chiffon Cake as easy as pie!Chiffon cake may not sound like a challenge to you, but hey - it sure did to me. You see, being a novice baker, I've never separated eggs and done that 'soft peaks whip' thing. With that in mind, the recipe on a can of Manischewitz Cake Meal looked pretty straight forward. I did have some duck eggs to use and a couple of hours to fill, so I guess you know what happened next.
Ingredients: 1 cup sugar * 1/2 cup Manischewitz cake meal * 2 Tbsp potato starch * 1/4 cup cocoa * 1/2 tsp salt * 1 1/2 tsp baking powder * 6 large eggs separated * 1/4 cup oil * 1/2 cup water * 1 tsp vanilla
Procedure: Mix the dry ingredients until well blended. Add all wet ingredients except egg whites and mix for 2 minutes by hand until well blended. Put the egg whites in a separate mixer bowl and whip on high speed for a few minutes until soft peaks form. Add whites to the mix and fold in gently. Pour batter into a tube pan and put in preheated 350 degree oven for about 70 minutes.
chocolate chip muffins will wow you!
pans for Chiffon Cake and more at Chefs catalogue There it is, cooling off and soon ready to taste. I think this is a sure hit served with some whipped cream and berries. The duck eggs that I used are going to add a ton of rich, moist flavor. I just have to find a source closer to home - my current poultry farmer is 60 miles away! (as the duck flies...)
try these almond biscuits with buttermilk
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