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.

 

[mixfinder]

First the Flat

If you are serving the cake bottoms up you're home free.  In this position, pierce the cake and drizzle with hot glaze.

 

[mixfinder]

My Turn My Turn

If you want the crowned side up, after some of the glaze has been absorbed, gently place the palms of your hands an either side of the cake and invert it.

 

[mixfinder]

Leakage

You can leave the cake in the pan and continue to add glaze until it is all absorbed.  If you do this be sure to chill the cake before removing it from the pan so it holds together.  After turning it right side up continue to drizzle the warm glaze a little at a time until its all on the cake.  The puddle that forms around the cake can be brushed on the sides.  After the cake has autolyzed all the moisture you can dust it with powdered sugar before presenting it to the adoring world.

 

[autowasherfreak]

Looks Yummy!

 

[kevin313]

Kelly - thanks for the good tips. I'll try the spatuala/tube pan bracelet technique the next time! Gee that cake looks yummy!

 

[tlee618]

I would love a piece right now Kelly!!!!  It looks delicious.  Great tip on the dough hooks for folding as well.  Now I need to look for a set of them.  Do you think any Sunbeam hooks would fit a model 12??  Terry

 

[mixfinder]

Twisted Sister

The twisted American version of the dough hooks will only work in the model 12 if you remove the armature and retime one drive gear 1/4 turn ahead.  As they are, the hooks clack against each other.  I have dough hooks and the next time we're in the same corner of the country throw in your mixer.  Its about a 5 minutes fix.  We can repack the gear case and wet the oil wicks and you'll be good to go for another 100,000 strokes.

Kelly

 

[aldspinboy]

Kelly Masterpiece after Masterpiece !

Thank you for sharing and thanks for the recipe.

That oven sure does look great in your kitchen.

 

 

 

 

 

Darren k

 

[tlee618]

Thanks so much Kelly, I will remember that.   

 

Terry

 

[mixfinder]

Stove

I live dead center in the middle of nowhere.  I have started a tuesday night dinner club for gentlemen in the area and one of the group called it Kelly Girls.  Today was a killer at my folks, the contractor is about 12 hours from being done.  The house was trashed with dust, tools and construction debris and it took a couple hours to make it presentable for guests.  I began cooking at 5:15 and made an Onion Gastrique to pour over watermelon with mint and feta, oven roasted asparagus, corn pudding, popovers, sauteed pea sprouts and chicken cutlets with a cherry and cardamom sauce.  Both ovens, every burner including the heat minder were firing to perfection and we sat down to eat at 6:15.  The cake was served for dessert with ice cream sauce and candies violets.  The guests left about 9:30 and amazing conversation with a new members who works in the courts as an advocate for juvenile offeneders who are incarcerated; Fascinating and heart breaking.  I really wanted to sit down but pushed on to clean up and got my second wind.  I love this stove and I have never had a Frigidaire that has such shiny porcelain.  It looks almost textured and shines like a mirror.  Thanks for the nice words and sudscakes!