Almond Chiffon Cake

From Cook's Country | August/September 2010

Why this recipe works:

The original recipe for Almond Chiffon Cake insisted that we beat the egg whites to very stiff peaks, but this led to pockets of cooked egg whites in the cake. We found eggs beaten to soft peaks and fortified with extra cream of tartar and sugar worked much better. Rather than wasting several… read more

The original recipe for Almond Chiffon Cake insisted that we beat the egg whites to very stiff peaks, but this led to pockets of cooked egg whites in the cake. We found eggs beaten to soft peaks and fortified with extra cream of tartar and sugar worked much better. Rather than wasting several egg yolks with each cake, we found we could use an equal number of whites and yolks as long as we cut back on the flour and reduced the amount of baking powder.

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Serves 10 to12

Separate the eggs when they’re cold; it’s easier. You will need a tube pan with a removable bottom for this recipe. Our favorite, the Chicago Metallic Professional Nonstick Angel Food Cake Pan, has both a removable bottom and “feet” to support the pan while the cake cools. If your pan is footless, invert the cake onto the neck of a wine bottle to cool.

Ingredients

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