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Article: Chiffon cake egg whites whip up a frenzy
- Article from:
- Chicago Sun-Times
- Article date:
- October 16, 1986
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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A recent Swap Shop request brought in a recipe that was a staple
for years but unfortunately has fallen from favor. It's a chiffon
cake, which in this version is flavored with banana.
I've always thought that because a chiffon cake is so light and
delicate it would continue to be popular. Perhaps cooks don't feel
confident about whipping the necessary egg whites to obtain a
successful cake.
Here are some suggestions for beating egg whites.
Take a paper towel, dampen with distilled vinegar and wipe out
the bowl in which the egg whites will be beaten. This gets rid of
any trace of fat.
Make sure the egg whites are at room temperature. If necessary
place the bowl of egg whites inside ...