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The cakes turned out wonderful and earned 60 bucks for the fundraiser. I did the wax paper trick and it worked great.
Is there a good way to liquor up a Chiffon cake? I'm thinking of making a Lemon/vodka chiffon cake but I don't know how.
Thanks again for all your help!
Bake the cake first - then, you can imbibe with your desired alcohol. Go easy at first, when I imbibe a cake I pour out a bit into a shallow small dish, and use one tablespoon at a time. I sweep the back of the spoon over the surface and tip it slightly to let the alcohol drizzle out slowly. I would not go for total saturation though, because you can end up with a disintegrated cake.
If you want the cake to have lemon flavor you can add some extract to the batter and/or some lemon zest before baking.
Bake the cake first - then, you can imbibe with your desired alcohol. Go easy at first, when I imbibe a cake I pour out a bit into a shallow small dish, and use one tablespoon at a time. I sweep the back of the spoon over the surface and tip it slightly to let the alcohol drizzle out slowly. I would not go for total saturation though, because you can end up with a disintegrated cake.
If you want the cake to have lemon flavor you can add some extract to the batter and/or some lemon zest before baking.
This thread inspired me to bake my first chiffon cake. I don't have an angel food pan so halved the recipe in Baking Illustrated and used one 9x5x3 pan. Didn't grease or line with paper. I cooled the pan by turning upside down with a small bowl holding each corner. After loosening the sides I let the steam from the warm cake loosen the bottom and it came free.
I cut the cake into 8 squares. Light as a cloud and delicious. I wound up eating five pieces for dinner! Then ate steamed broccoli afterward to feel less guilty.
I've made some beautiful and yummy Chiffon cakes. I use a nordicwear tube pan and I hang it upside down on the coke bottle to cool completely before i depan it. I've been using a frosting spatula around the perimiter before tipping it upside down but the cake still doesn't come out perfectly clean yet; bits on the bottom of the tube pan or on the neck. Any suggestions?
***Chiffon cakes are a specialty. They are always cooled upside down and *Never*Never* use cake release product on them.
I love chiffon cakes! I haven't baked one in years. However, Spring and Summer are perfect times to savor these light delights.
The last time I made one it was in a Nordic Ware Bundt cake pan. It was lemon I think. I served it with fresh vegetables and whipped cream.
I have misplaced the recipe.
Do you have any favorite chiffon cake recipes? Would you care to share?
Is there a good way to liquor up a Chiffon cake? I'm thinking of making a Lemon/vodka chiffon cake but I don't know how........
I would not soak any sort of liquid onto chiffon, it is very fragile. Perhaps use a liquor instead of vanilla in the batter and then put your alcohol into the icing or drizzle. You could make a lemon chiffon with a lemon vodka glaze/drizzle and a whipped cream with lemon extract added instead of vanilla.
Lemon mixed with vodka makes limoncello, right? If you make a batch of limoncello, you could use that instead of vanilla extract and also in the glaze.
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