Chiffon Cake

My favourite cakes are foam cakes, but they haven't been exactly the easiest kind to make. Alton's was a good start, but it was hardly perfect. I've definitely had my fair share of flops so I couldn't be happier when I cut into my cake and saw a tight knit crumb instead of the usual patches of egg or coarseness. I almost cried..haha. No seriously, I don't think I can even count the number of times I've whipped up a beautiful egg foam only to mess it up with my excessive folding and need to get rid of every single trace of egg white or flour until the whole thing deflated. It's kind of like making a batch of cookies with yummy batter only to have them come out of the oven burnt, hard and dry. I don't know what happened this time.. maybe the baking gods were on my side.. they better be there the next time I attempt a sponge or angel food cake! Since this cake is so light compared to butter cakes, I made a cream cheese frosting to add some richness. No crazy tower of frosting for me though!

This recipe comes from Rose Levy Beranbaum. I love her attention to detail, precision, accuracy and consistency. Her videos were really helpful and I would really suggest watching them if you're paranoid about folding like me. I made a vanilla version, replacing the orange juice with water and omitted all the flavouring except for vanilla. I also halved her recipe and baked in a 9 inch springform.

Rose Levy Beranbaum's All American Orange Chiffon Cake Recipe

Cream Cheese Frosting

1/4 cup butter, room temperature
2 oz cream cheese, room temperature
1 cup powdered sugar

Cream butter on medium speed until smooth and fluffy. Add cream cheese continue beating on medium until incorporated.

Add sugar and continue beating until incorporated. Don't overbeat or the frosting might turn soupy.