Sponge Bob Square Pants

[mixfinder]

Company for dinner and an Orange Chiffon Cake is on the menu.  I'll talk you through a few of the steps.  Only use citrus zest in the batter because the ph factor of the juices can activate the baking powder before the oven making the cake bitter, flat and styrofoamish in texture.  Whites with cream of tartar in one bowl and all remaining ingredients in the other.  It isn't always called for but I use cake flour for a more angel food like texture.

 

[mixfinder]

Beat it Not So Much

It only takes 45 seconds to a minute to mix the batter.

 

[mixfinder]

Whip Me

The egg whites and cream of tartar are beaten until foamy before adding half the sugar.

 

[mixfinder]

Stable Mable

When I whip egg whites or cream adding the sugar in the beginning makes the meringue or cream completely stable and smooth adding nearly twice the volume when folded in.

 

[mixfinder]

I'm a Top

When ever egg whites or cream are folded into a batter, adding the batter on top of the egg whites makes it ten times easier to fold in.  Dough hooks do an amazing job of folding in a fraction of the time without losing any volume.

 

[mixfinder]

Faster Faster

Don't over beat the batter after adding the whites and move the batter to the pan as quickly as possible.  NEVER rap the pan on the counter, you'll deflate the batter.

 

[mixfinder]

Not 60 minutes, Just an Hour

Put the cake on the lower 1/3 of the oven, preheated to 350 degrees oven one hour

 

[mixfinder]

Stand Back, I Have No Idea How Big It Gets

The cake should crown and crack with the centers looking moist.

 

[mixfinder]

Ream Me

Use the zested fruit to juice for the glaze.

 

[mixfinder]

Get Me Hot

Heat the juice to melt the butter and then mix in powdered sugar for the glaze.

 

[mixfinder]

In The Laboratory

All baking ingredients are in one cupboard above the mixer.

 

[mixfinder]

Tools of the Trade

Baking tools are in the drawer under the mixer and staples in the cupboard below.  All recipes can be assembled without moving a step.

 

[ronhic]

I've got my eye on THOSE dough hooks Kelly.....

 

...best lock that drawer....bwaahahaaaa

 

[kevin313]

Kelly - as usual, a wonderful pictorial of the process! I had no idea one could use dough hooks for folding - I always thought that step must be done by hand. The cake looks wonderful. Chiffons are such great cakes - so light, yet moist. I think the size of these cakes always makes people wide-eyed when they see them.

Do you have any hints for getting the cake out of the tube ban with as little collateral damage as possible?? I always take my sharpest knife and take it around the edge prior to lifting the cake out, but I always seem to have some cake stuck to the pan. Not a problem when I'm frosting the cake - no one knows but me - but sometimes I want to finish it with just a simple glaze.

Thanks again for the pics! I like how you've organized your baking area - smart!

 

[franksdad]

Major Yum!

That looks sooooo good!  Thanks for the folding tip and the glaze recipe also!  Jim

 

[mixfinder]

Not the Sharpest Knife in the Drawer

Betty didn't tell us the truth when she suggests a long, thin, sharp knife and going around the pan with a sawing motion.  I use a small, thin spatula and holding it against the side of the pan slowly turn the pan.  If you have a blow out it will be in the intial plunge, so slow and easy.

 

[mixfinder]

Upsy Daisy

Holding the pan in both hands push up on the center tube with your fingers.  When the cake pushes free let the cake pan slide up your arm like a bracelet. 

 

[mixfinder]

Spin the Bottle

Leaving the cake on a flat surface, use the same spatula to carefully cut around the tube. Again, holding the tube of the cake insert the spatula flat against the bottom and spin the cake using the tube.

 

[mixfinder]

Flip Flop

The cake can be served with either side up.  If I am frosting the cake the flat bottom becomes the top.  Place the serving plate on top of the tube and invert the cake to rest on the serving plate.