€ 16.99 · 5 (760) · In Magazzino
In 1927, a former insurance agent in Los Angeles was fiddling obsessively with ingredients in his home kitchen when he came up with a cake that was weightless yet rich — angel and devil at once — which we know today as chiffon His secret: Instead of butter, he used vegetable oil in a batter thick with yolks, folded together with glossy peaks of whipped egg whites The cake’s kinship to clouds makes it an ideal dessert for Christopher Tan, who lives in Singapore, where the temperature and humidity are enemies of more traditional, butter-based cakes
In 1927, a former insurance agent in Los Angeles was fiddling obsessively with ingredients in his home kitchen when he came up with a cake that was weightless yet rich — angel and devil at once — which we know today as chiffon. His secret: Instead of butter, he used vegetable oil in a batter thick with yolks, folded together with glossy peaks of whipped egg whites. The cake’s kinship to clouds makes it an ideal dessert for Christopher Tan, who lives in Singapore, where the temperature and humidity are enemies of more traditional, butter-based cakes. Here, he uses mandarin oranges, packing in as much juice and zest as possible. The most difficult part is beating the egg whites properly. Tan has a baking secret of his own: He mixes a little potato starch (which absorbs more liquid than other starches) into the meringue, to guard against deflating.
Orange Glow Chiffon Cake Recipe - NYT Cooking
Easy Chiffon Cake Recipe - Little Sweet Baker
Light and Fluffy Chiffon Cake - Drive Me Hungry
Yuzu Chiffon Cake Recipe - NYT Cooking
Pandan Chiffon Cake Recipe - Viet World Kitchen
Poppy Seed Cake Recipe - NYT Cooking
Rainbow Sprinkle Cake Recipe - NYT Cooking
Chiffon Cake Recipe - NYT Cooking
The Sponge Cake That Can Do It All With Claire Saffitz, Try This at Home
Chiffon Cake Recipe - NYT Cooking
Sponge Cake Recipe (with Video) - NYT Cooking
Chiffon Cake Recipe - NYT Cooking - MasterCook
Vanilla Chiffon Cake & Whipped Ganache Frosting