TWD – Tuesdays with Dorie
Nectarine Upside-Down Chiffon Cake
With three parts to this cake, it definitely took a while to put together. My husband and I hand-whipped the egg whites and sugar, and it worked really well.
I didn’t have any trouble until towards the end of baking, when the cake was deep, dark brown, but not quite done. I put it in for 5 more minutes, removed it to cool and it sunk. After flipping it over I found it not at all cooked in the center.
I placed it back in the pan, upside down, and baked it for a considerably longer time, covered with tin foil to protect the cake from burning. This helped immensely and the center cooked.
The cake is super moist, but also extremely sweet. Even with a lot of lemon juice in the batter, the sugar sweetness over powers all other flavors.
I don’t think I will be making this cake again. I am interested in making a regular chiffon cake, to see how the texture would turn out without the nectarine topping.
To get the recipe check out the book Baking with Julia, by Dorie Greenspan.
Or, view it on the sites of these fellow Tuesdays with Dorie bloggers:
Marlise of The Double Trouble Kitchen
Susan of The Little French Bakery
A year ago on The Daily Morsel
Two years ago on The Daily Morsel