mom2mysouls
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Thu, Apr 18 2019, 9:45 am
Our family doesnt use it.
I have mastered beating the whites stiff and high, adding the yolks slowly, so it doesnt plop it down. My problem is it looks beautiful in the oven, but after cooling, sinks in a bit.
I think it has to do with my not being careful how I cool it. Im supposed to invert on a bottle and I dont. Either with the fact that I used almond flour, instead of potato starch. Im gonna try and experiment.
All year long I bake perfect chiffon cakes! Im still looking for that perfect Pesach cake with my minimal allowed ingredients (no vanilla, baking powder, cake meal, chocolate chips, etc)☹
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