Lady praline chiffon cake from Baked Explorations: Classic American Desserts Reinvented (page 149) by Matt Lewis and Renato Poliafito

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

  • Eat Your Books

    Can substitute almond liqueur or almond extract for pecan liqueur.

  • Zosia on November 03, 2019

    This is a lovely tasting cake, nutty with a hint of orange, with a perfect chiffon texture: moist and spongy, but not rubbery, with a fine, tight crumb.

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