GeorgiaSo this week was my week to choose and anyone who knows me knows I always ask the husband what he would like. And as per usual he pulls the craziest thing out of nowhere. Chiffon Cake. That was his request. Chiffon cake. I've never made chiffon cake before. So another fun thing to try I substituted the raspberries with blueberries Flavors were terrific. The cake was light and fluffy. The lemon curd, marscapone frosting.. Ah-Maze-Ing!! JenI had never heard of a chiffon cake before this week! I found a recipe for blueberry yogurt chiffon cupcakes that I put into a few ramekins instead. There’s a haphazard layer of blueberries hiding in the middle – my four-year-old was in charge of blueberry placement. 😊 My cakes are a little dark because I accidentally used wheat flour. I was simultaneously making oatmeal raisin cookies and made an oops! The recipe was already a bit of a challenge because I needed to convert the measurements. These mini cakes turned out light, fluffy, and delicious. I love the hint of lemon flavor in them. AmyIt was a dark and stormy night. Okay, it was daytime. It wasn't terribly dark. More of a dinghy gray. It wasn't terribly stormy. There was precipitation! It was four days ago and I've forgotten what was happening weather-wise. It had rained and it was one of those delicious end of summer rains that offers the slightest hint of Autumn. I decided to live in the moment and opted to create a slightly Autumny kinda cake. I made a couple of cupcakes because there aren't enough people I'm willing to share an entire cake with. So three cupcakes for Little Lady Beatrix and moi. I'll share the cake recipe as it is in the cookbook. I adjusted measurements to make the cupcakes and made them diabetic friendly as well. I made cream cheese frosting but I think in Autumn a maple frosting would be perfect. I feel it coming! NikitaChiffon Cake? What's that? I learned quite a few lessons this week! First - a Chiffon Cake is similar to the popular Angel Food Cake except it has all the yummy fats (i.e. yolks and oils) that Angel Food Cake does not. I also had to buy a special pan this week to successfully make this cake. Fortunately it is the same cake pan you would use for an Angel Food Cake...hmmm...maybe I'll try that soon. When cooling the cake, you should flip it upside down to ensure it stays light & fluffy rather than dense from settling. The recipe I used called for a 7 inch pan when I bought a 9in pan. I did not realize this until the batter was made, and I was pouring it into the big pan. So.....my cake is a little short. LOL! But it tastes great! I went with a Lemon Chiffon Cake because I love everything citrus. This cake was so light that it could pass for a Saturday morning breakfast! Same cake - 4 different ways!!
Because that's how we do. Until next week!! Happy cooking, baking and eating.. Georgia, Jen, Amy and Nikita
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