Culinary Sagacity

~Thought for Food~

The Cathayans believed that the soul or mind is located not in the head but in the stomach.

Doubtless this explains why they fret so much about the preparation and serving of food.

It may also explain why their memories are so much better than ours.

Information is stored not in the finite head, but in the expandable stomach.

--Cyrus Spitama in Gore Vidal's Creation



Thursday, July 1, 2010

Fine Cooking's (to-die-for) Chocolate Chip Chiffon Cake


This has been my favorite home-made cake for years and years. I had saved the Fine Cooking issue from 2000 until I moved from DC to NYC 5 years ago and it got lost in the move. I had told my man about it so many times, but hadn't made it for him, that he started calling it the "legend Chiffon cake." For 5 years this cake wasn't available on the Fine Cooking website, but it's back!

This cake does take a fair bit of time to prepare, but it's SO worth it. My only suggestions are to use a bit more chocolate and sugar glaze than the recipe calls for. You also don't need the cream of tar-tar, this is only for stabilizing the egg whites, but if you whip them correctly, you never actually need cream of tartar in any recipe. It leaves a subtle taste that I just don't like.

I was just so happy to find this recipe again, and to finally make it for my resident patissier (it's proof positive that American cakes can be as wonderful as French desserts sometimes!). The recipe says it serves 12-14, but it served just two in my house, because it lasts for about 4 days, and we eat huge slices.

Follow this link to the best damn Chiffon cake ever!
http://www.finecooking.com/recipes/almond-crunch-chocolate-confetti-chiffon-cake.aspx

P.S.  Fine Cooking is one of the two best magazines for people who actually want to bake and cook what they're reading, and not just look at pictures (and irrelevant ads).

7 comments:

  1. 當一個人內心能容納兩樣相互衝突的東西,這個人便開始變得有價值了。............................................................

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  2. I love Fine Cooking too but I missed that one. Thnx for the link!

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  3. Anonymous-

    You're welcome for the link! I hope you make the recipe yourself!

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  4. I made that over the weekend and it does take a long time to make but you are right, it was so good.

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