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| Rice bowls are the perfect way to cool chiffon cakes |
The other day we made a chiffon cake and I carefully separated the egg whites from the yolks, and afterwards my mother whipped the egg whites to a white foam, while I used a hand blender to mix the yolks with flour, sugar, and vanilla extract.
She then carefully folded the egg white foam into the custard mixture to make sure it was blended without stirring it, and then we poured it into the chiffon cake mold. My mother was worried it was too runny and that it seemed flatter than previous ones we'd made.
Oh well -- we put it in the oven and then hoped it would rise.
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| The cake rose way above the cone in the middle! |
The next dilemma was wondering how we would cool the cake upside down without damaging the top of the cake.
My solution? Using Chinese rice bowls upside down to hold the prongs higher and it worked brilliantly.
Several hours later the cake shrank a bit, but now I've found another use for rice bowls when baking!
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