the intestine cake

remember this post on the dreamy yuzu chiffon cake that the hubby has been longing for? 

let's just say this $#(! made me bananas.

1.  i should've studied the recipe for the yuzu chiffon cake PRIOR to making this fine masterpiece.

2.  all the units in the recipe are in metric!  whose idea was it to create a U.S. system of weights and measures when the rest of the world uses metric?!  i had a hell of time figuring out whether grams of an ingredient should be measured by weight or volume. i ended up using volume since my measuring cup had both.  i have a hunch that some things should be measured in volume while others by weight.

3.  whipping egg whites by hand is EXTREMELY tiring.  i broke a sweat and my arms almost fell off.  or maybe it's because i'm just out of shape.  anywho, when a recipe says to use an electric mixer, they really mean it!  and how much egg white foam are you supposed to create anyway?

4.  step 3 says to "add the remaining mixture and beat till stiff peak form."  wtf does this mean?!?!  i beat the hell out of the egg white mixture before my arms went numb but it never really turned "stiff."

5.  step 5 was to "bake at 160 degrees for 40-45 minutes."  while preheating the oven, i thought it was weird that the lowest temperature shown on the dial was just under 200 degrees.  when 20 minutes passed by, i took a peak to see how my beautiful cake was rising but it looked pretty much the same as when i poured it into the pan.  i did a quick google search for another yuzu chiffon cake recipe and found one that said to bake at 160 degree celsius.  #$(@%*@(#%*!(%  yes, call me stupid.  so anyway, i converted the C to Fahrenheit, turned up the heat to 225 degrees and then re-started the timer.

6.  i couldn't find a chiffon pan so i bought whatever Macy's had that was round with a hole in the center.  the recipe called for a 18 cm chiffon pan or about 7 inches.  my pan was 9 inches.  and it's one of those non-stick coated pans which probably threw everything off even more because it attracts so much heat.  i vaguely remember reading eons ago that the temperature needs to be lower when you use non-stick pans.


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i don't accept failure very well so i will conquer this p.o.s. chiffon cake next week. stay tuned.