If it’s the 20th of the month it’s time to reveal The Cake Slice Bakers selection. We’re still baking from Vintage Cakes by Julie Richardson and the winning cake for this month is, Maple Chiffon Cake with Browned Butter Icing.
This is only the second chiffon cake I’ve ever baked and honestly friends, these cakes make me nervous. Not because they’re made with oil instead of butter. Not because you have to add the yolks separate from the egg whites after beating them until stiff peaks form. What gives me the willies about chiffon cakes is that you don’t grease the pan. Nothing, nada, zip. Chiffon cakes area baked in a tube pan which is not the same as a bundt pan. Tube pans have two pieces and should have legs which are used to invert your cake on as it cools. If you were to grease the tube pan, the consistency of the batter could be heavier. The light batter leavens by clinging to the sides of an ungreased baking pan. That being said I have seen recipes where the bottom of the pan is greased. For this one the bottom of the pan was lined with parchment paper.
As the name implies there is maple flavoring in the cake. Not just any maple flavoring, real honest to goodness maple syrup. Along with dark brown sugar and toasted pecans. Then there is the browned butter icing, need I say more. Actually this was the best part of the cake for me. At first taste it was just Ok; as it, sat it got better. I joined Cake Slice Bakers to get out of my comfort baking zone and this one definitely did the trick.
Vintage Cakes by Julie Richardson is filled with lots of classics and I’m sure lots of sweet treats that will surprise your. Go here .