To create tall, impressive chiffon cakes, remove the eggs from the refrigerator, then separate them while they are still cold. Then let the whites and the yolks stand at room temperature for 30 minutes to warm up. Eggs are easier to separate when cold, but can obtain more volume when they are beaten at room temperature.
Fluted tube pans should be well greased and floured before adding the batter. After the cake…
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Cover and store butter cakes for 2 to 3 days and foam cakes for 2 days at room temperature.…
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