Basic chiffon cake from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections (page 201) by Elisabeth Prueitt and Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on July 05, 2019

    The cake batter was easy to mix. I made half the recipe, but only had a 6" diameter x 3" high pan, so there was extra batter, which I baked off separately. I guess I overfilled the 6" pan as well (almost to the top) as the top "exploded" and nearly overflowed. So leave extra room next time. Still, it was easy to trim and the appearance didn't really matter since it was used in the bavarian.

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