8 Comments

  1. Im confuse about the egg white process..

    1. Author

      Hi Sumaira,
      Basically, you separate the egg whites from the yolks. You whip the egg whites until stiff but not dry peaks, then fold it in three parts to the egg yolk mixture.

    2. Can i substitute cream of tartar with something else?

      1. Author

        Hi Sumaira,
        You can omit the cream of tartar if you don’t have it. Just make sure to not overbeat the egg whites. Cream of tartar is just used to prevent the egg whites from being over beaten. You can also substitute it with a bit of lemon juice.

  2. Wow, this cake is gorgeous, and the layers are very tall. Pinning it to my board!

    1. Author

      Hi Julia,

      Chiffon cake layers are naturally tall.

      Regards!

  3. I love your collection of spatulas! I only have 5 or 6 and sometimes it just isn’t enough!! I don’t know if I would be disciplined enough to only use specific spatulas for specific functions (I’m too lazy).

    1. Author

      I can so relate to that! = )

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