This was the first time that I’ve made a chiffon cake that has turned out the way it’s supposed to and that would be thanks to the advice of some of my fellow Daring Bakers. Chiffon cakes call for whipped egg whites to be folded into the batter of the cake and egg whites are traditionally my downfall, (I blame them for my inability to make macarons). I either over whip them or under whip them or fold them too much or not enough… there’s always something wrong with the final product when I have to deal with whipped egg whites. But not this time and that’s because I took the advice of the Daring Bakers, (this was not in the recipe) regarding the process of combing egg whites and batter. Under their direction, I sacrificed some of my whipped egg whites and mixed them into the batter with reckless abandonment, before gently folding in the remaining whites and I think that’s what made the difference. My chiffon cakes, (which I baked in muffin cups) came out light and airy, just the way they should be. Who knows, after this success I might try my hand at macarons again.
To see hundreds of other Bostini Cream Pies, check out the Daring Bakers Blog Roll which is boiling over with members faster than an unwatched pot of cream on the stove. If you want to undertake this challenge yourself, visit Mary’s blog for the recipe.