Thank you very much..i will change from cups to grams..for perfection achieve chiffon...hope you can teach us how to make ube cake with perfect ube color..
Thank you for sharing the tips and the history of the chiffon cake, chef! Just a question, my oven is quite small so I can't really put in 3 9" pans at the same time. Can I bake the recipe on a taller cake pan instead? What will the temperature and baking time be? All the chiffon cakes I tried before ended up to be a failure because I didn't have a 9" x 2" cake pan before. I used a 7"x4" round pan as an alternative and it didn't rise and not sure what the issue was despite turning it upside down right from the oven.
Why does the meringue have to reach stiff peaks rather than medium peaks? I saw a recipe for Angel cake say to let it get to medium peaks so that when baking it has room to "develop" further (not sure if develop was the right word to use here). So I'm trying to understand if that only applies to the meringue for that type of cake. Thanks
Thanks for another perfection achieved recipe, chef! I'll definitely have the confidence to try baking chiffon cake now👍💗
Thank You Chef Joey Prats...another knowledge about Chiffon Cake perfection Achieved recipe
Thank you Chef! May natutunan na naman akong tips. Stay well Chef.
Thank you Chef Joey for sharing your Chiffon cake. Love it! Stay safe and God bless you more!
I tried this last night, indeed it was so yummy real perfect taste.
My go to chiffon cake❤️
Thanks Chef!
Thanks idol Chef. Keep safe always. God bless.
Thank you chef joey❤️❤️❤️
The best chiffon im using eversince from Chef Joey Prats! Used the original recipe , water only . Thank u chef! How to make it mocha please?.😊
Chef, hope you can post different types of cake icing (french, italian, german buttercream etc)
Thank you very much..i will change from cups to grams..for perfection achieve chiffon...hope you can teach us how to make ube cake with perfect ube color..
Thank you po Chef Joey! ❤️
Thanks for the tips chef!!!
Lmao the strength of He-Man 🤣. I had to do it manually recently because electricity went just when I had to whip my whites. Was not fun but I did it 😁
Thank youu cheef heeheheeh 💕
Thank you for sharing the tips and the history of the chiffon cake, chef! Just a question, my oven is quite small so I can't really put in 3 9" pans at the same time. Can I bake the recipe on a taller cake pan instead? What will the temperature and baking time be? All the chiffon cakes I tried before ended up to be a failure because I didn't have a 9" x 2" cake pan before. I used a 7"x4" round pan as an alternative and it didn't rise and not sure what the issue was despite turning it upside down right from the oven.
Why does the meringue have to reach stiff peaks rather than medium peaks? I saw a recipe for Angel cake say to let it get to medium peaks so that when baking it has room to "develop" further (not sure if develop was the right word to use here). So I'm trying to understand if that only applies to the meringue for that type of cake. Thanks
Wow 😍
👍
Hi Chef Joey! if I am to make this a lemon chiffon cake, what substitute should I be making?