Last Saturday I hiked up Multnomah Falls. It’s on my list, but that’s not what this post is about. This post is about the reward for making up and back down. By Sunday afternoon I was so sore and stiff that the only thing that was going to make me feel better was cake.
I put “Learn to bake a chiffon cake” on my list after reading about Harry Baker, who invented this type of cake in 1927. What makes chiffon cake different is that it’s oil-based instead of butter, and since you can’t beat air into oil, the cake is leavened with beaten egg whites. How cool is that? I don’t think I could invent a new kind of cake. I feel confident saying that none of my culinary inventions will still be around in 85 years.
I read a bunch of recipes online and settled on an orange chiffon cake. I’m not going to lie. It wasn’t a pretty process. There were a lot of dirty bowls. There was cake flour everywhere. There was a lot of swearing. There was especially a lot of cussing while beating the eggs whites: “whip whip whip damn it, whip whip whip DAMN IT, whip whip whip JUST EFFING MAKE PEAKS! whip whip whip.” It was about that point that I realized I didn’t know what stiff peaks are supposed to look like. No problem, back to the internet. Imagine my surprise that they were supposed to look like the fluff in my bowl. I folded them into the batter and stuck the cake in the oven and opened a beer.
I started cleaning the kitchen. I put away the sugar, flour and baking soda. Baking soda? Wasn’t I supposed to use baking powder? Didn’t I go to the store just to get baking powder? More swearing. I had no idea if the cake would rise with baking soda instead of baking powder giving it a lift. I peeked at the cake. It looked good. Bigger. Stronger. Maybe it would be okay. About 20 minutes later when my house started smelling orangey and delicious, I realized I’d forgotten to set the timer and didn’t know how much longer to let it cook, there was a little more swearing, and lot of poking it with a bamboo kabob skewer.
Finally, it looked done. I took it out of the oven and turned it upside down on top of a wine bottle, so it wouldn’t settle back in the pan. I was sure it would fall out of the pan instead, but somehow it stayed put long enough to cool. My official taste-tester, Jessica, came over and watched as I tried to figure out how to get the damn thing out of the pan. After a little trial and error I figured it out. It looked good, kind of golden orange-brown. It was missing something though. I though with a little white icing running down the sides it would look perfect. This is when I made my last mistake. It turns out that icing and glaze are not the same thing (go figure). Fortunately, the orange glaze tasted great on the orange cake. It was light and moist and really good. I’m wondering if it would have been better with the baking powder and a proper icing.
I can’t wait to make another one. This was good, but I can do better. Watch out Betty Crocker.
Death and gravity-defying cake
Taunting me while still attached to the bottom of the tube pan
The finished product