I know, it’s the total opposite of what you learned from American recipes. I’ve seen most of the American recipes use room-temperature egg whites to make the meringue. However, almost all (99%) Japanese chiffon cake recipes require cold, well-refrigerated, or sometimes half-frozen egg wh...
This cake is moist, light and very tender. Even though it is an egg-based cake, it doesn’t taste overly “eggy,” but has that plesant springy texture that sponge cakes have. It goes extremely well with berries, but is equally good on its own if berries aren’t available. You’ll ...
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through my extensive testing of a wide variety of Chiffon Cake Recipes (and I mean extensive), that some failed while others didn’t. I set out to find out why. I found that one of the biggest causes of failed Chiffon Cakes, besides the improper...
This pretty little cake will win you over with its light and moist layers of vanilla chiffon cake and blueberry Italian meringue buttercream. I made this for the first time about 4 years ago for my husband for Valentine's, but didn't get a chance to take any pictures. I've been ...
And after seeing so many great recipes from Sky High here, I’m starting to think I’m gonna get the shakes if I don’t order it for myself. August 12, 2009 at 6:01 pm Reply Anna Brilliant! I WISH there was someone in my life who could make such amazing cakes for my birthda...
A- (as you swallow the bite straight, with no chaser) “Purple. It tastes… like purple.” June 27, 2007 at 1:53 am Reply candy when my mom makes wedding cakes, she actually uses fishing line to level off the top of the layers. no fancy layer cutter for her! my mother has ...