|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.
|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.
|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!
|Pair of California Brown Pelicans ~ Ventura Harbor, CA|