I finally had a chance to browse through the last few issues of Cook’s Illustrated. The March & April 2008 issue has a recipe for Fluffy Yellow Cake that looks interesting. It’s basically a butter cake, but the author of the article wanted to achieve the light texture of a box mix without all the stabilizers and additives. It’s borrowed from the method used for making a Chiffon cake, substituting oil for some of the butter and incorporating whipped egg whites to lighten the batter.
Has anyone tried it?
I’m coming off a cake hiatus that’s lasted most of the summer to bake a friend’s birthday cake tomorrow. I was going to make a Chiffon cake, but I think I’m going to try this recipe out. I’ll report back how it comes out.