I enjoy baking and like to try new recipes on those weeks when I knew Ott, E will be around to help me eat whatever it is I whip up. And sometimes I do like to try some more challenging recipes, after flipping thorough one of my cook books I thought I would try a recipe for a Chiffon Cake. So, during our normal Saturday morning small talk over the morning paper and coffee, I mentioned to Ott, E. that I was going to bake a Chiffon Cake for dessert that evening. He asked me what that was and I explained it was a lighter cake similar to an angel food but still had egg yolks in it. By mid afternoon I was separating the yolks from the egg whites, sifting flour and grating the zest off of an orange and lemon to make my cake. Ott, E walks in the kitchen and asks me what I was making? I respond with, "A Chiffon Cake." (thinking to myself hadn't we just talked about this a couple of hours ago) He walks over to the recipe, reads through it, and says: “There’s no chocolate in this cake?” I respond with, “No it’s Chiffon cake, not a chocolate cake.” (Shaking my head..someday he will realize not every husband gets this kind of effort for their desserts.)
But, that aside here is my recipe (and some tips) for Chiffon Cake. (Please note there is no ChocolOTTe in this recipe.)
Tips on stiff peaks: Beat egg whites until when you pull the beaters out of the mixture; a peak forms and curls. (see picture)
Also, it says to let it cool completely. And you need to do just that. I tried to rush it, and then realized I should heed what the recipe calls for.