GimmeAnother1
Senior Cook
- Joined
- Oct 15, 2019
- Messages
- 329
mini lemon chiffon cakes
mini lemon chiffon cakes
ingredients: eggs (yolks/white seperated), cream of tartar, sugar, cake flour, baking powder, salt, veg oil, lemon juice and zest. glaze: sugar, lemon juice
lessons learned: 1. this is the whip whites to peaks and fold in type of recipe. i prefer baking powder as i am still working on knowing exactly when peaks are properly stiff and not over or under whipped smile. 2. lot of folding batter and piping so getting experience there. i know use a tall cup to put piping bag in before trying to fill. works better for me that way. 3. first time i cooled cakes upside down in tins. interesting concept.
results/taste: we tried with and without glaze and actually preferred without glaze. was not impressed with the way mine came out. never had before so not sure what to compare it to but not inclined to make again. probably something i did.
mini lemon chiffon cakes
ingredients: eggs (yolks/white seperated), cream of tartar, sugar, cake flour, baking powder, salt, veg oil, lemon juice and zest. glaze: sugar, lemon juice
lessons learned: 1. this is the whip whites to peaks and fold in type of recipe. i prefer baking powder as i am still working on knowing exactly when peaks are properly stiff and not over or under whipped smile. 2. lot of folding batter and piping so getting experience there. i know use a tall cup to put piping bag in before trying to fill. works better for me that way. 3. first time i cooled cakes upside down in tins. interesting concept.
results/taste: we tried with and without glaze and actually preferred without glaze. was not impressed with the way mine came out. never had before so not sure what to compare it to but not inclined to make again. probably something i did.