Comments on: Almond Chiffon Cake

By: Faith

Faith — Sun, 09 Sep 2012 22:48:21 +0000

Hi Zoe

Will this cake do well if I bake it in a Scandinavian Almond Cake Pan? I am so in love with this pan and would love to use YOUR recipe.

By: zoe

zoe — Wed, 29 Aug 2012 13:39:22 +0000

Hi Stef,

I would try baking the layers rather thick in the sheet, so there is some body to the cake. How many layers does your client want? Is there time for a test run? If you try it, let me know how it goes?

Thanks, Zoë

By: stef

stef — Wed, 29 Aug 2012 03:33:31 +0000

Hi Zoe,

Can you please tell me if you think this cake will do well as a two layer 1/4 sheet cake filled with strawberries and cream & topped with berries? I have a client that wants just that – this recipe sounds delicious, but not too sure if it has the body to hold up to the filling & topping.

Thanks so much for your time!
Stef

By: zoe

zoe — Wed, 01 Feb 2012 01:36:27 +0000

Thanks Danette,

I so appreciate your note!

You can find almond paste on the web. http://www.amazon.com/Love-Bake-Baking-Pastes-10-Ounce/dp/B001ELLC9C/ref=pd_bxgy_gro_img_b

Cheers, Zoë

By: Danette

Danette — Tue, 31 Jan 2012 03:17:23 +0000

Whoops! One more question. I can’t seem to find almond paste in my area. Is there an alternative to use for it? Thanks again!

Blessings,
Danette

By: Danette

Danette — Tue, 31 Jan 2012 03:10:38 +0000

You are so awesome! Thanks so much for responding. It really means a lot to me and I am sure so many others that you take the time to do that.

Blessings,
Danette

By: zoe

zoe — Fri, 20 Jan 2012 15:13:51 +0000

Hi Danette,

It won’t fall out if it is baked properly, but just to make sure be sure to use a regular (not nonstick) pan. You just need to let it sit upside down for the first 15 minutes or so. Until it is no longer hot. When the cake is cooled it may require a little nudging with a knife around the edges, but often times it will just come out. The steam from the cake releases it.

Enjoy, Zoë

By: Danette

Danette — Thu, 19 Jan 2012 21:24:02 +0000

This cake looks great but I have some concerns about removing the cake. When it is cooling it doesn’t fall out hanging upside down on the bottle. How do you then get it out after it is cooled since the pan is “ungreased”? Thanks so much!

Blessings,
Danette

By: zoe

zoe — Sat, 19 Mar 2011 02:43:50 +0000

Hi Priscilla,

The AP flour may have had an effect. That flour has more protein and creates more structure for the gas bubbles to be caught in. This can result in a domed cake. If it didn’t flatten out after baking you can always trim the domed part off.

Thanks, Zoë

By: Priscilla

Priscilla — Fri, 18 Mar 2011 18:58:43 +0000

Hi Zoe,
I have this cake in the oven; it has about 15 minutes left to go. Mine is very, very rounded on the top. Is is supposed to be like that? I see your cake is inverted onto a plate so the top is flat, but I wondered if it bakes with a very poufy top that just flattens out on the plate. Also, mine did not rise as much as yours. Could that be because I used AP flour? I couldn’t find the King Arthur cake flour anywhere.
Thanks for your help and I can’t wait to eat it. I love all things almond!
Priscilla