It's not a difficult recipe to make, but if you're going to attempt the "chiffon" texture, then it will be. I did not want to break out my stand mixer, and attempted it by hand. I read that a little bit of salt for the first few minutes and then a little bit of vinegar the last few minutes in addition with a touch of sugar to the egg whites to stabilize the peaks would work for a hand mixer. I was using a wisk...haha, so there was no way it would've worked. I got it to the frothing stage where the egg whites held their shape somewhat, but that was pointless, b/c as soon as they were incorporated, all the bubbles burst. Technically, the egg peaks should be able to hold the weight of an egg. If you're not going to take out at least the hand mixer, just know your going to enjoy one great dense cake. My favorite part is definitely the cake portion. It's definitely sweet, so you'll definitely like it if that's your thing.
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It's not a difficult recipe to make, but if you're going to attempt the "chiffon" texture,...