In honour of my inlaws' 40th wedding anniversary (and the arrival of my Kitchenaid) I decided to bake a lemon chiffon cake. They are my mother-in-law's favourite and it never hurts to suck up. The good people at Kitchenaid even have a recipe for such a cake so I knew it would work out. The day before I decided to make a practice cherry chiffon cake (substitute cherry juice for lemon flavouring and add some almond extract). To complicate matters the practice cake had to be gluten free, sometimes gluten free things turn out funny. Too dry, too heavy, rarely too wet. All went well until I decided to use a bundt pan in lieu of an angel food pan. I filled that pan right to the top without thinking that the cake would rise.
It tasted fine but the oven needed a good scraping out (and will be cleaned eventually) before I could bake the real cake. Dumb. Dumb. Dumb.
The actual lemon chiffon looked and tasted great thanks to the correct pan size and my husband who scraped the oven out! I forgot to take a photo though.
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| A reasonable approximation of my cake, I did add some food colouring to the glaze. |
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