Comments on: Vanilla mocha marble chiffon cake http://casaveneracion.com/vanilla-mocha-marble-chiffon-cake/ Family, food, photography Wed, 15 Feb 2012 17:34:55 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: conniev http://casaveneracion.com/vanilla-mocha-marble-chiffon-cake/comment-page-1/#comment-78365 conniev Fri, 20 May 2011 09:27:55 +0000 http://www.pinoycook.net/cooking-food/filipino-delicacies/vanilla-mocha-marble-chiffon-cake/#comment-78365 It's the egg whites. They have to be properly beaten. When I was 12 years old and I baked my first chiffon cake, I didn't know anything about the stages in beating egg whites. The cake did turn heavy and chewy and my cousins called it a rubber cake. :) It’s the egg whites. They have to be properly beaten.

When I was 12 years old and I baked my first chiffon cake, I didn’t know anything about the stages in beating egg whites. The cake did turn heavy and chewy and my cousins called it a rubber cake. :)

]]> By: Nerdy http://casaveneracion.com/vanilla-mocha-marble-chiffon-cake/comment-page-1/#comment-78364 Nerdy Fri, 20 May 2011 09:16:21 +0000 http://www.pinoycook.net/cooking-food/filipino-delicacies/vanilla-mocha-marble-chiffon-cake/#comment-78364 thank you for your comments. In my last bake, the cake was dense, kind of a heavy. Moist, but not fluffy and light. Do you experience that before? I assume the water(I used orange juice) about 2 3/4 cup. Could that be the cause of the heavy cake result? thank you for your comments. In my last bake, the cake was dense, kind of a heavy. Moist, but not fluffy and light. Do you experience that before? I assume the water(I used orange juice) about 2 3/4 cup. Could that be the cause of the heavy cake result?

]]> By: conniev http://casaveneracion.com/vanilla-mocha-marble-chiffon-cake/comment-page-1/#comment-78363 conniev Fri, 20 May 2011 06:40:56 +0000 http://www.pinoycook.net/cooking-food/filipino-delicacies/vanilla-mocha-marble-chiffon-cake/#comment-78363 You have to beat at HIGH speed. Add sugar at soft peaks stage, not earlier. Can't comment about cream of tartar as I don't use it. You have to beat at HIGH speed. Add sugar at soft peaks stage, not earlier.

Can’t comment about cream of tartar as I don’t use it.

]]> By: Nerdy http://casaveneracion.com/vanilla-mocha-marble-chiffon-cake/comment-page-1/#comment-78362 Nerdy Fri, 20 May 2011 00:27:50 +0000 http://www.pinoycook.net/cooking-food/filipino-delicacies/vanilla-mocha-marble-chiffon-cake/#comment-78362 Hi Connie, I tried beating the egg whites at low speed, it start to foam, then added sugar and followed by cream of tartar. As soon as I add the cream of tartar, the foam simply becomes liquid again. Do I continue to beat the mixture till it peaks to foam again? Will it foam up again? How long should I beat it? Please tell me if the adding of sugar and cream of tartar makes the difference. thank mam, Hi Connie,

I tried beating the egg whites at low speed, it start to foam, then added sugar and followed by cream of tartar. As soon as I add the cream of tartar, the foam simply becomes liquid again. Do I continue to beat the mixture till it peaks to foam again? Will it foam up again? How long should I beat it?

Please tell me if the adding of sugar and cream of tartar makes the difference.

thank mam,

]]> By: Stages in beating egg whites http://casaveneracion.com/vanilla-mocha-marble-chiffon-cake/comment-page-1/#comment-78361 Stages in beating egg whites Mon, 28 Feb 2011 05:50:21 +0000 http://www.pinoycook.net/cooking-food/filipino-delicacies/vanilla-mocha-marble-chiffon-cake/#comment-78361 [...] there. If you decide to make puto, chiffon cake or tiramisu, you now know that there is more to beating egg whites than stirring them with a wire [...] [...] there. If you decide to make puto, chiffon cake or tiramisu, you now know that there is more to beating egg whites than stirring them with a wire [...]

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