Monday, May 23, 2011
While on a spring blogging break this past month I spent time going through all the recipes I have accumulated over the years. What treasures I found! Yummy delights from aunts, uncles, friends and colleagues filling up my very swollen recipe box. I decided to pick out the very best ones to include in a recipe book I am creating for my children to savour. This truly was the most enjoyable spring cleaning I've ever done!
I plan to share my favorite recipes on subsequent posts expanding my focus from baking to all that is culinary and tasteful. Look for featured posts about epicurean adventures from my crew of international taste travelers throughout this year.
Here is a favorite cake recipe from my cousin Sylvia for mini chiffon cakes. They are deliciously light and sophisticated. A perfect treat for spring.
Mini Chiffon Cakes
1 deep dish muffin tray (makes about 12 mini cakes)
Preheat oven to 340 degrees
1 cup plus 1 tbsp. cake flour
1 tsp. baking powder
6 medium eggs separated
1/8 tsp. salt
1 tsp. vanilla
scant 3/4 cup sugar
1/2 cup water
1/3 cup canola oil
1 tbsp. turbinado sugar (to be used just before baking)
Sift together the flour and baking powder twice and set aside.
Combine the egg yolks, salt, vanilla, and half the sugar (about 6 tbsp.) and whisk until pale yellow. Whisk in the water and then the oil for 4 minutes. Fold in the flour mixture and whisk batter until blended (about 2 minutes).
In a large bowl combine the egg whites and sugar and beat until stiff.
With a rubber spatula gently fold in a third of the beaten egg whites into the batter until blended. Add the rest of the egg whites to the batter again gently folding until blended.
Pour the batter into the prepared muffin tin about 2/3 full. Sprinkle the top of the cakes with the turbinado sugar. Bake about 25 minutes or until golden brown. When done cool the tray inverted on a cooling rack.