A question I possibly should have asked first...
I made a lemon chiffon cake just for fun. I've never made a chiffon cake before, but I can only assume somewhere or other, I messed up. Instead of light, airy, and delicious, it came out with a texture reminiscent of cornbread.
So, the question I should have asked first is, is whole wheat pastry flour the same as cake flour? Would using that have caused the cornbread texture? If not, what did I most likely do wrong?
For reference, the cake I made is here.
On the plus side, my coworkers will just be so happy that cake magically appeared in the lunch room, no one will say a word against it.
So, the question I should have asked first is, is whole wheat pastry flour the same as cake flour? Would using that have caused the cornbread texture? If not, what did I most likely do wrong?
For reference, the cake I made is here.
On the plus side, my coworkers will just be so happy that cake magically appeared in the lunch room, no one will say a word against it.