Foodie

Tuesday, February 02, 2016

Orange Chiffon Cake Revisited





I would like to share this new method of heating up the liquid and mixing it to the dry ingredients while it is hot.  Also the sugar is sieved with the flour, salt and baking powder. It does give a finer crumb and improved the texture.  i too find that there is no need to add the sugar slowly while whisking the egg whites.  It makes no difference,..........

To continue reading and for recipe HERE

2 comments:

Anonymous said...

Welcome back! Glad to see you're posting again.

omlet said...

hmmm….an interesting recipe – i’ve got to try this one!

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