Orange Chiffon Cake

Well it was hard to get it out of the pan, but I'm calling this a success. The bits of cake I snooched from the bottom of the pan were good. It is... foamier than I expected. Somewhat large bubbles inside the cake. This may be due to altitude. Also I forgot to rap the pan against the counter before putting it in the oven. A two part pan would be a lot easier to get the darn thing out. I may have to buy one if this is to become part of my regular repertoire. It seems very soft and tea appropriate. Which is good considering that I'm having tea with friends starting about 3pm tomorrow. I am divided about making another chiffon cake (lemon this time) or maybe making something else. I don't want to run out of cake. Perhaps some sort of lemon-poppyseed pound cake would the the way to go. Then again I could try again and see if further adjustments might make it better. Whip the egg whites just a touch longer, see if that changes anything.

But hey, it did not fall. That's a success for mile high baking with a that was not professionally tested for use at altitude. And it's very, very good. Just not totally perfect... yet. Oh, and first use of the stand mixer this month. I should bake bread again soon.

For the record my high altitude adjustment was to reduce sugar from 1 1/2 to 1 3/8 (or take out two tablespoons) and increase flour from 1 1/3 to 1 1/2. I also meant to reduce the amount of baking powder, but instead I put in a reduced amount of baking soda. (How did I make that mistake?) The lemon version calls for baking soda (I've checked that three times to be sure) so I may try that tomorrow. The cake baked for 58 minutes. My oven may have been a touch hot, I need to find a good accurate in oven thermometer, I don't trust the one built into the oven.