The latest entry from the HCB bake-a-long is the Almond Shamah Chiffon. I LOVE this cake! Didn’t think I would - somehow I didn’t find it all interesting, especially with the frosting being only raspberry jam mixed with whipped cream. But it actually worked out really well with the chiffon. It’s so moist and tender. I couldn’t really describe it better than that. I use the offset spatula to frost the top of the cake but on the sides I use the benchscraper. It is so much easier! I am pleased with the result, much smoother than the other cake I tried to frost last week . Attached are the pictures of the cake.
I just read on the blog page that you made this cake with AP unbleached flour. Bravo, Jenn ! Your cake looks so good and you have accomplished the frosting so well, I am not a cake decorator, i think you have made a very good job of it!
Coming from the UK, where cake flour is not available, I find it very encouraging to know we can make Rose’s cakes without being able to get cake flour.
Beautiful cake! I have never used cake flour, so I don’t know what the difference would be. All I know is that my husband actually complained once that my cupcakes, made with all purpose flour, were “maybe a bit too tender”. I took it as a compliment. I have never used cornstarch, either, and still have very tender cakes with a delicate crumb. Cake flour is not essential, but Rose’s method is.
Oh my goodness… finally finished this cake. The 24+ hour wait is just about more than I can take. I’ve only sampled the crumbs so far, and they are super scrumptious. If anyone is interested, I blogged about it here
If I lived anywhere in your vicinity, you couldn’t keep me from your tea table! Wow! So beautiful. Rivals the picture in RHC. Delighted to learn more details on your blog. The pictures are fabulous - so helpful to anyone who wants to follow in your baking footsteps! Happy to know about Press’n'Seal, too. Haven’t seen it here, but I wasn’t looking because I didn’t know about it. Looks like a very useful product.
But that incredible cake! So beautifully executed. Good call on adding the touch of colouring to the frosting. Love the raspberries you added to the border. Only confused by one thing - your reference to 24+ hour wait? Surely you’re not going to wait to dive into that cake?!!
Thanks Annie and Carol… you make a girl blush.
Carol - sorry for the confusion… the 24+ hour wait was due to the fact that I started the cake yesterday afternoon, and can’t dive in until my husband gets home from work tonight…. waiting, waiting… ahhhhh!