Hi kassie i tried the chiffon and it came out great the only thing is that it was a bit too sweet for how my family normally likes things, how much could I reduce the sugar without messing anything up?
i’d recommend finding a recipe that’s already formulated to have less sugar! Sugar plays a big role in the final texture of the cake, by lowering the sugar in the recipe you’ll end up with a dry finished product. Nicola Lamb has a great toasted flour and chamomile chiffon recipe in her book SIFT, that you could check out. just omit the chamomile :)
Hi kassie i tried the chiffon and it came out great the only thing is that it was a bit too sweet for how my family normally likes things, how much could I reduce the sugar without messing anything up?
i’d recommend finding a recipe that’s already formulated to have less sugar! Sugar plays a big role in the final texture of the cake, by lowering the sugar in the recipe you’ll end up with a dry finished product. Nicola Lamb has a great toasted flour and chamomile chiffon recipe in her book SIFT, that you could check out. just omit the chamomile :)
Thanks :) I ended up using your recipe just changed some fillings and lowered the sugar in others. It came out great! :)
Is it possible to use all purpose flour instead of cake flour?
I've baked it with all purpose before and it turns out fine! Probably not as fine as a crumb as it would be with cake flour, but still a tasty cake :)
I could not get the cake to release for the life of me. Any tips?
hey! could i add some cornmeal into this one? :)
Hey Kassie, what is a sheet pan extender?