The hubster's birthday was this past weekend and so, being the awesome wife that I am, I decided to make a cake. Not just any ol' cake from the box. No, it had to be made from scratch and it had to be the chiffon/sponge/Chinese bakery style kind of cake. This wasn't my first time attempting to make this kind of cake. In fact, it was the third time and This time, however, I was determined to have it come out nice and "fluffy", like it is suppose to be. The key to making the cake "spongy" is in the egg whites. You definitely need to beat those egg whites until you can form 'stiff' peaks forming! Oh and make sure you beat them in a metal bowl instead of a glass or plastic bowl. The first time I didn't beat the egg white long enough to get the peaks and the second time I beat them in a glass bowl! This time I did everything properly and I'm happy to say that my cake came out just right :).
Made it in a Bundt pan since it's the only non-stick pan I had!
A slice of my cake :)
I decided to make it a chocolate cake since the hubster likes chocolate, hence the brown/tan color of the cake. When I squished it down, it bounced back to it's original form - like magic!
Even though I have a recipe from my grandma's friend for sponge cake, I decided to follow (though I did make a few adjustments) the King Arthur Chiffon Cake recipe. I did compare the two recipes and didn't really find any major differences. I guess the chiffon cake recipe is pretty much standard! Anywho, I'm pretty proud of myself for getting it right this time around! They do say third time's always a charm! ;)
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