I went a couple of different directions with this lovely pistachio chiffon cake.
I wasn’t up for a huge layer cake, so I split up the batter into a dozen cupcakes plus a cute little 6×3 cake, which I split into three layers. I love how the 6″ cake looks, and it makes nice, perfectly sized slices.
Chiffon cake is one of my favorites – it’s sturdy and had a tender crumb, but is lightened with an egg foam before it’s baked. This is pretty much the same as a chiffon cake, except it uses butter instead of oil for the fat.
And then there’s the famous Baked buttercream, which never seems to fail me. It’s creamy and so easy to work with. The base is thickened and cooked with some flour, but the flour flavor doesn’t come through.
To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Aunt Sassy Cake (Baked Explorations, p. 165)