This week, instead of feeling like Dr. Bunsen Honeydew, I was much more like the Swedish Chef. Orange Chiffon cake turned the kitchen into a mad house, but it was worth the pandemonium.
The difference between last week's angel food and this week's orange chiffon is worth noting. While angel food cakes rely on egg whites alone for leavening and use a lot of sugar for stabilizing those egg whites and sweetening, chiffon cakes are more complex.
They use baking powder in addition to the egg whites for leavening and they have a lot more fat. While most of the cakes I've done rely on creaming the fat (usually butter) with sugar and then adding in the eggs and dry, chiffon cakes use oil and yolks which are added to the dry mix, along with orange juice and zest in this case.
As you can see, egg whites and I have made our peace.
This looks like far too much batter for Ang's pan...
Where angel food is springy and light, the chiffon is airy but moist. It nearly gave me a heart attack in the baking, but I will definitely do it again.
Now, how am I going to get it out of the pan? It baked over the edges!
Success!
Why you should never let your mother read your blogs.... We're onto ricotta cheesecake next!
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