This cake has to be the most luxurious thing I have made. It is so soft and has a delicate crumb. And the flavor!! So unique and flowery! I love rose so much. I got this rose extract from my local Indian store, but you can find it on Amazon as well linked below.
Chiffon cakes depend on the whipped egg whites to rise. It is easy for these cakes to become super dense due to the large amount of eggs used, so you want to be sure to whip a LOT of air into them, in order to create a soft cake. My trick is to add a decent amount of cream of tartar, I add as much as 1 1/2 tsp. This helps to break down the proteins in the egg whites and allows more air to be incorporated. Cream of tartar is an acidic powder. The acidity is what breaks down the proteins. If you do not have it you can try using lemon juice or a little apple cider vinegar. This will change the flavor, but lemon juice goes well with sweets, and apple cider vinegar actually also provides some lift in baked goods.
I also made a strawberry, rose and mascarpone cheese custard filling for this cake, and it tasted so delicious! This takes the cake to the next level, and I recommend making it, as it tastes amazing on its own as well. It reminds me of an Indian dish, Rasmalai, but is a lot easier to make!! Definitely an amazing fusion dish to try!
Chiffon cakes are definitely challenging, but I hope you try this recipe out! It is so delicate and delicious. Try it out and let me know what you think! ENJOY!!!
Comments