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| So nice with fresh peaches! |
This week’s Baked Sunday Mornings challenge is for this light, fluffy Lady Praline Chiffon Cake. This simple cake is a wonderful alternative to pound cake, shortcake, or angel food cake to serve with fresh fruit. It has a light sponge and delicate flavor. We served it with sliced peaches and a dusting of powdered sugar.
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| Gently folding in the whipped egg whites |
The Lady Praline Chiffon Cake is really easy to make and requires a mixer only for the whisking of egg whites which are folded in gently at the end. It does take time to bake and cool, so requires a little bit of planning, but is made from ingredients any baker has readily on-hand.
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| Lightly sweet and spongy |
Baked Sunday Mornings is having a giveaway to celebrate the release of Baked Elements! Win a cool BAKED package of goodies including a Baked t-shirt, tote and packaged mixes (which are absolutely delicious), courtesy of Matt & Renato!
Earn an entry into the contest by baking and posting with us on September 16 – we’re starting with the Brookster, from Baked Elements.
And if you want to earn another entry, bake and post on September 9: the Lady Praline Chiffon Cake, from Baked Explorations.
We’d love for you to join our group: Click here to grab our badge!
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| Pair of California Brown Pelicans ~ Ventura Harbor, CA |
I like the picture of the egg whites folding in to the batter – such a critical moment, captured so perfectly!
What a lovely cake!
This is beautiful. A perfect Sunday morning breakfast with a good cup of coffee.
Velva
What a perfect chiffon cake, Susan!!! And the peach topping is perfect. I’m looking forward to the FFwD chicken, too 🙂
Beautiful cake, Susan! And a lovely presentation! Actually I would pick this over eggplant any day!! LOL! Have a great weekend!
I love the name of this cake Susan! It looks delicious and very light! Those peaches have my mouth watering too!
And, I’m making eggplant that is supposed to be substituted for bread????? Something is definitely wrong with this picture. Your Lady Praline Chiffon Cake looks lovely, somewhat plain (I like that) and appears to be very tasty in the photo. You are quite the administrator, Susan, and your marketing of the new Baked Elements book is fantastic. I think you should leave your day job and go right into marketing full-time. As if I need another sweet or cookbook, I am alllllmost persuaded to order it!
I’ve never made a chiffon cake – but now I think I’ll have too! Beautiful 🙂
Mary x
This looks great! I’m sitting out this week because I don’t like chiffon/angel food type cakes. It’s killing me because I really want an extra entry for the goodie bag!
so beautiful Susan, loved the fresh fruit with it too!
very beautiful cake, and i love that you served it with peaches! great idea!
Oh,I can only imagine how delicious this would have been with fresh fruit, what a great idea! Gorgeous!
Looks amazing! Beautiful photos!
Beautiful cake! This is on my list of cakes to bake, just couldn’t get to it this week;-)
Great idea to serve with fruit! I’ll bet a simple blueberry compote would be nice, too. I just loved this cake.
I really loved your idea of serving the chiffon cake with fresh fruit!