During my time on Lummi Island this past weekend, I picked some wild roses. Today I used the rose water to flavor the icing, and rose petals to decorate this vanilla sponge cake.
Although the recipe I followed is for a chiffon cake, I feel it’s not chiffon-like enough and I think the reason is in the flour. I’ve made chiffon cakes in the past and used cake flour instead of all purpose flour because cake flour has less protein, which results in a lighter and fluffier texture. Nevertheless, it’s still a delicious cake…I just won’t call it chiffon.
Commenti