Tonite we made some lemon chiffon cake. It was made my making a meringe mixture and a mixture that has the yolks. You fold the meringue mixture into the yolk mixture, but very delicately, so that it is light and fluffy! I got to pour my batter into an angel food pan. It has little "feet" on it so you can turn it upside down when the cake is done. Doing this prevents the cake from falling. Then I made the yellow cake. The batter itself was thick as hell and was pretty difficult to level in the cake pan. Chef later said that the recipe may be incorrect. The one that I had said to add 6 yolks, but he had a few people add 6 whole eggs to the batter to see how it turned out. Mine turned out okay. I didn't think it looked wrong at all and it smelled pretty great. When the chiffon had cooled, I took it out of the pan and drizzled some glaze that I made from powdered sugar, lemon juice and grated lemon peel. My mom took it to work and her co-worker thought it was delicious and ended up taking the entire cake home. I get enough sweets at the bakery and really don't need them hanging around the house.
Forgot my camera, so no pics! Sorry!
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