This is not the Pollyanna cake. But, it was yummy and I thought you’d like to see some nice step by steps. I had to use two mixers to make the batter. A hand and stand. Multi tasking electrical equipment!
This was a chiffon cake- so the whites and yolks are beaten separately- then you join them together to bake.
You also need very stiff peaks-like this.
see how they just stay? Nice. Good egg white. Stay.
don’t do what I did here. You need a tube pan. Really.
This was how mine looked coming out of the oven… I should have inverted it to cool. Duh. Whoops. So ya know what? It collapsed. Yeah,, I wish I took a pic of it. I didn’t because I really wasn’t even going to post this. But- I decided to since the cake still tasted good. (Thank goodness this isn’t Chopped or any other competition-whew!) The frosting was by far the icing n the cake…hardy-har-har! 😉Come on…don’t ya just wanna stick a finger in there…..
How about now?
See, folks- even if your cake collapses, you can still make it decent looking. (With enough frosting, of course)
Frosting can fix a lot…..maybe BP should look into that. Oatmeal, too- woah-when oatmeal dries…it’s concrete.
Y’all want the recipe? At least for the frosting? Okay. By the way I am still trying to workout a print button. I need help. I can pay in cookies and frosting.
For the vanilla-chiffon cake go here
For the frosting:
1 stick softened salted butta ←I spelled it that was on purpose. I’m not sure by. Maybe to irritate spellcheck.
3 c powdered sugar
2/3 c unsweetened cocoa powder
1/3 c whole milk
2 tsp vanilla
1/4 tsp salt
Mix by hand to incorporate-then mix with a mixer at high speed for 3-4 minutes or until it’s fluffy. Spoon and eat-or spread on something. 😉