Comments on: strawberry chiffon shortcake

By: Sammy

Sammy — Mon, 14 May 2012 05:04:25 +0000

I just made this cake today for Mother’s Day and it was fabulous! I used a traditional tube pan and cooked it for almost 70 minutes. The final product was heavenly! So light and fluffy! One thing I recommend, if you bake the cake the night before you assemble the whole thing, leave it turned upside-down the whole night to help preserve the puffiness of the whole thing. Watch out though! My cake fell out of its pan and was stuck to the counter when I found it in the morning. I’m not sure how to avoid this but it still remained tasty and fluffy. Overall, a fantastic recipe!

By: Sally

Sally — Mon, 09 Jan 2012 02:41:34 +0000

Thank you! I made this cake for my daughter’s birthday this weekend. It was just gorgeous, the chiffon so light! Everyone loved it and it looked so impressive. I used macerated strawberries and it worked really well.

By: Sarah

Sarah — Thu, 11 Aug 2011 09:28:11 +0000

The cake looks magnificent. I love it how at the bottom of recipe when I looked at it, the ads called up one for Jenny Craig.

By: amelia

amelia — Thu, 28 Jul 2011 14:00:21 +0000

i’ll be making this cake this weekend. i only have a 9″ pan, is it possible if i bake them all at once instead of separating the batter into two pans? do i need to lengthen the baking time?

By: emily

emily — Tue, 26 Jul 2011 04:49:45 +0000

deb-
thanks so much for the tips! luckily I did find a mixer to borrow. despite a lack of parchment paper, I was able to make the cake and it came out great! an awesome treat for us alaska-seasonals who rarely get a true taste of summer or home-baked goods!

By: Lina

Lina — Sat, 23 Jul 2011 04:00:11 +0000

Attempted to make this today for the first time. First time ever making a cake, I usually bake cookies. The first time it was a complete mess. I didn’t mix it thoroughly with the egg whites. I ended throwing it all out and going to the store for more eggs. The second time while mixing I transferred the mix to a second bowl to make sure it was well mixed. They looked awesome in the oven beautifully risen gorgeous. Then I took them out within seconds the dome shape deflated and both cakes shrunk. Given this is the hottest day since the beginning of time and I have my air conditioner running non-stop but could a sudden shift in temperatures be the reason they deflated so drastically? I will assemble tomorrow cover with whip cream and strawberries and hopefully it will cover up the strange shape.

By: deb

deb — Thu, 21 Jul 2011 16:55:39 +0000

The egg whites can be beaten by hand but it will be exhausting. You line the inside bottom of the cake pan with a circle of parchment paper, not the sides. It should fit in the bottom. You butter the top of the paper, and the bare sides of the pan. The flour should be sifted before measuring. (Otherwise the correct way to write it would be “2 1/4 cups flour, sifted”.) Hope that helps!

By: emily

emily — Wed, 20 Jul 2011 21:42:55 +0000

sorry, one more question. when you say 2 1/4 cups sifted flour, do you mean to sift the flour before measuring? sorry for the dumb questions, i’m a pro at cookies but a novice at cakes!

By: emily

emily — Wed, 20 Jul 2011 18:58:16 +0000

i really want to make this cake! i live in alaska in the summer and dont have many resources (like a mixer) so i’m wondering two things. can i beat the egg whites by hand with a whisk? also wondering: what do you mean when you said line the cake pan with parchment paper? i’m guessing the obvious: put the paper in the pan and then pour the batter on top of it…. will the parchment paper be sticking up out the sides of the pan? thanks. i really hope i can make it and it turns out!!

By: deb

deb — Sun, 10 Jul 2011 20:02:05 +0000

Katie -- You can make a pastry bag from a piece of parchment paper as well. Here's a great video on how to do it. I worked at a bakery in high school and they almost always used paper cones for colors and details.