Saturday, September 8, 2012

Lady Praline Chiffon Cake

I was really looking forward to trying this recipe because I have never whipped egg whites before. The Baked Sunday morning   dessert, Lady Praline Chiffon Cake, is like a angel food cake and a regular cake combined.  The recipe is from the cookbook: Baked Explorations by Matt Lewis and Renato Poliafito. I strongly encourage you to purchase the cookbook, but you may also find the recipe on Baked Sunday Mornings.

 I did make two changes to the recipe: I am not a big fan of nut flavored desserts, so instead of pecan extract, I used vanilla extract. I also forgot to purchase a orange for the recipe so the orange zest was accidentally left out of the recipe too.

NOTE : there’s an error in this recipe in the first printing of Explorations. It says to fold in the orange zest with the egg yolk and flour mixture. Then in the next paragraph it says to add the zest to the egg whites. The correct instruction is to add the orange zest to the yolk and flour mixture.

  Baked Sunday Mornings


  1. Great looking cake! And yah for trying new things :)

  2. You've definitely mastered egg white whipping, because your cake is so nice and fluffy! I used Amaretto and you couldn't really even taste the almond flavor. Nice job!

  3. Very nicely done! I'll bet the vanilla version was great!

  4. I'm not a fan of nuts or nut-flavored desserts either... looks like your chiffon turned out nice and I'm sure it still retained a nice vanilla essence. Good for you!

  5. I love chiffon cakes because they're so light and fluffy! You can't go wrong with vanilla- it's a classic. Your cake is beautiful. :)