Tuesday, February 2, 2016

Orange Chiffon Cake Revisited

I would like to share this new method of heating up the liquid and mixing it to the dry ingredients while it is hot.  Also the sugar is sieved with the flour, salt and baking powder. It does give a finer crumb and improved the texture.  i too find that there is no need to add the sugar slowly while whisking the egg whites.  It makes no difference, so just add egg whites, cream of tartar and sugar all at once and whisk at a constant slow speed.(speed 4 in kitchenaid mixer)

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