tropit

I've got a lot of eggs, so I think that I'm going to make a Chiffon Cake....maybe an orange one. Got any recipes, tips, or tricks for making this kind of cake?

aashley333

Tropit, you sent me to Google once again
I read this: There could be a few possible reasons for a chiffon to collapse:

1. The egg white hasn't been whipped enough. ...
2. It's possible that you over blended the egg white and egg yolk mixture. ...
3. It's very likely that the oven temperature isn't high enough.

https://www.allrecipes.com/recipe/7892/chiffon-cake/
the first review seemed helpful also.
Since we have started gathering about 2 dozen eggs per day, I will give this recipe a try.
Thank you for your insights.

SuzzyQ

Separate your eggs while cold then let everything warm for about 30 minutes. This, of course, is for those chiffon cakes that have separately beaten egg whites.
I've attached my trusted recipe.

tropit

That's my job!

That is the same recipe that I was looking at. Great minds think alike.

tropit

Thanks for the recipe. It looks very simple and straight forward. I'm curious about the name. "Hertha" is so unusual. At first I thought it was a typo and should be "Bertha," but no...it looks like that is her actual name. Any insights on that?

tranum

I actually knew a woman named Hertha. A long time waitress in the local cafe.