I want to make a lemon chiffon cake for Mother’s Day. I have a 1953 Joy of Cooking recipe for it, but it doesn’t say anything about icing. I know I’ve seen old pictures of chiffon cakes with frosting, which usually looked sort of spiky, but I’m not sure there’s a standard frosting for it.
Most of the recipes I’ve seen call for baking the cake in a tube pan like an angel food cake, but I’ve seen one or two that said you could bake it in two 9-inch layer cake pans too.
Has anyone out there ever made a chiffon cake? Have you tried baking it in layer pans? What, if anything, did you frost it with? Any other advice about any aspect of making the cake?
I think you’re looking at boiled frosting. I have a link to the first place that came up in google. You may wish to look at a few recipies to see if any explain it better. We always used a portable electric mix while it boiled on the burner. It’s sticky and glossy and forms sharp peaks.
I prefer something like butter cream, but boiled frosting was traditional.
http://www.cooks.com/rec/view/0,166,144176-225201,00.html
I always baked it in an angle food cake pan or in a long retangular pan, that is something like a bread pan in shape but larger. It’s very important to remove it at the correct time or it will stick in the pan and tear into chunks.
I made my first chiffon cake back in 1973, in a Home Ec class. It was senior ditch day, and I had no lab partner, so all the glory went to me alone. And I always drizzle an appropriate glaze* over the cake, in lieu of icing.
*Orange, for orange chiffon, lemon for lemon chiffon.
I like coconut so a lemon cake gets lemon or vanilla frosting with coconut flakes on it.
I like coconut too, but nobody else does, so I guess that’s out for this occasion.
Thanks for the link on boiled frosting. That sounds like a bit of a challenge, but I can probably make it work.
I think I’m going to make sure I have a box of cake mix around as a backup if I screw this up though. 