Everything about chiffon cakes is delicate, from the meringue to the batter to the cake itself. So when we tell you that the best way to preserve a chiffon cake's delicate, light texture is to drop the pan full of batter onto a hard surface after baking, you may be wondering what we're thinking. But hear us out. At her Los Angeles restaurant Quarter Sheets, pastry chef Hannah Ziskin makes ethereal Princess Cake and a rotating assortment of layered chiffon cakes.
The post Things bakers know: Drop your cake like it's hot: A surprising tip for your chiffon cake. appeared first on the King Arthur Blog.
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