comscore Airy, moist chiffon cake takes careful preparation | Honolulu Star-Advertiser
Back in the Day | Crave

Airy, moist chiffon cake takes careful preparation

  • COURTESY CRAIG CHONG

    The finished cake is served without frosting or other embellishment.

  • CINDY ELLEN RUSSELL/CRUSSELL@STARADVERTISER.COM

    Craig Chong separating eggs with his daughter SaraAnne.

  • CINDY ELLEN RUSSELL/CRUSSELL@STARADVERTISER.COM

    Chong advises separating eggs in your hands, then putting the yolks and eggs in separate bowls. Just-separated whites go into a third bowl, just in case the yolk breaks. If they’re clear they’re added to the main bowl of egg whites.

  • CINDY ELLEN RUSSELL/CRUSSELL@STARADVERTISER.COM

    Sophie Chong, sifts the sugar.

  • CINDY ELLEN RUSSELL/CRUSSELL@STARADVERTISER.COM

    Egg whites are beaten at medium speed until they form stiff peaks and have a satin-like finish.

  • CINDY ELLEN RUSSELL/CRUSSELL@STARADVERTISER.COM

    SaraAnne folds the whites into the batter quickly. Folding is used rather than mixing to maintain the integrity of the bubbles of the beaten egg whites.

  • CINDY ELLEN RUSSELL/CRUSSELL@STARADVERTISER.COM

    The chiffon cake rises in the oven in a springform tube pan.

  • CINDY ELLEN RUSSELL/CRUSSELL@STARADVERTISER.COM

    Craig Chong holds a slice of his chiffon cake as Hoku, the family dog, looks on hungrily. Chong is teaching his daughters SaraAnne, 6, left and Sophie, 8, his cake-making skills.

Many of us are lucky to have food that quickly brings up memories of family parties, sharing and laughter. Certain family dishes continue to be savored for generations. Read more

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