lady praline chiffon cake

I am always fascinated by whipped egg whites.  The way the cream of tartar stiffens the eggs white as they are beat into this thick foam is so amazing to me!

IMG_9865  And a perfect blank canvas to add moisture to cakes!

This week, I made the lady praline chiffon cake found in Baked Explorations by Matt Lewis and Renato Poliafito.

IMG_9881  It’s got a high brown sugar content with butter to give that taste of pralines.  The whipped egg whites bring a moist and bouncy texture to the cake.  The recipe called for amaretto or pecan liquor, both of which I didn’t have.  So, I added a tablespoon of almond extract as recommended by the recipe as an alternative, with a spash of bourbon as well.  Why not, eh?  Alone, the cake tastes like a cross between a angel food cake and a buttery pound cake but with a kick.

For me, I think it’s even yummier with some butter pecan ice cream

IMG_9885  MMM

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