Post by luvz2cook on Sept 26, 2014 22:26:07 GMT
Last week I put my recipe for Orange Chiffon Cake in the paper. I should've added a few tips because chiffon cakes can be tricky.
*Make sure your cream of tartar and baking powder are fresh because they will not do their job if they are old.
**The eggs are to be room temperature.
***When adding the egg yolk mixture to the stiff egg whites make sure you carefully fold in the mixture. Too much stirring will break it down.
****If you want to make more than one cake only mix together one cake recipe at a time. Do not double.
*****Invert the cake pan until completely cooled then loosen with a knife and the cake with come out easy.
******Do Not open the oven while the cake is baking.
*Make sure your cream of tartar and baking powder are fresh because they will not do their job if they are old.
**The eggs are to be room temperature.
***When adding the egg yolk mixture to the stiff egg whites make sure you carefully fold in the mixture. Too much stirring will break it down.
****If you want to make more than one cake only mix together one cake recipe at a time. Do not double.
*****Invert the cake pan until completely cooled then loosen with a knife and the cake with come out easy.
******Do Not open the oven while the cake is baking.