Lemon chiffon cake with yoghurt custard
Cakes
Chiffon cakes are airy and pillowy in texture with the richness of butter cake and lightness of sponge cake. They are baked in a tube pan and, once cooked, hung upside down over a bottle to cool. (I made mine in a bundt and it turned out but I think it would have been worth it to dig the tube pan out of my dad’s basement, to get more rise out of it.) <br />This recipe for the cake comes from Rose Levy Beranbaum's Cake Bible.
Share:
0
26
0
Comments