Almond Chiffon Cake
It was billed as the "cake discovery of the century" In the late 1940's. Can chiffon cake still stand up to the hype?
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 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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