High-altitude chiffon recipes are a piece of cake

0 Comments | Gazette, The (Colorado Springs), May 7, 2003 | by MARCIA O. BURG

DEAR MARCIA: Do you have a chiffon cake recipe that has been adjusted for high altitude? - Linda Wolf, Colorado Springs

"Chiffon cake is a foam cake that has oil added to it," according to "Pillsbury Complete Book of Baking," the source of this recipe.

The version below reflects adjustments for altitudes above 3,500 feet. If batter looks too thin, add 1-2 tablespoons of flour.

For a different chiffon experience, you can also try this recipe for chiffon cookies, which is in "New High Altitude Cookbook," by Beverly M. Anderson and Donna M. Hamilton.

DEAR MARCIA: My son loves Asian Indian or East Indian food and would like to cook them at home. Can you suggest some cookbooks he can buy? - Emily Stadelman, Colorado Springs

Since cookbooks are rather expensive, I always suggest looking over the cookbooks in a public library or bookstores. You might also check out used bookstores.

Meanwhile, I can suggest the following books to start him off: "Terrific Pacific Cookbook," by Anya Von Bremzen and John Welchman, features foods of Thailand, Bali, Singapore, Australia, Vietnam and Malaysia.

In "Madhur Jaffrey's Cookbook" he'll find "easy East/ West Menus." "Flavors of India," by Shanta Nimbark Sacharoff, contains recipes from vegetarian Hindu cuisine. And "The Curry Book," by Nancie McDermott, deals with menus as well as curries, chutneys, raitas, relishes, condiments, breads, etc., chiefly from Thailand.

Marcia Burg's column appears every other week in Food. Write to her at The Gazette, P.O. Box 1779, Colorado Springs 80901, or e-mail marciaburgcolumn@yahoo.com. Include your full name, address and phone number.

CHIFFON CAKE Yield: 12 servings

FOR CAKE:

2 cups all-purpose unbleached flour 1 1/2 cups sugar 3 teaspoons baking powder 1/4 teaspoon salt 3/4 cup cold water 1/2 cup vegetable oil 7 large eggs, separated 1/2 teaspoon pure vanilla 4 teaspoons finely grated lemon peel 1/2 teaspoon cream of tartar

FOR LEMON GLAZE:

2 cups powdered sugar 2 tablespoons softened margarine or butter 1 teaspoon pure vanilla 2 tablespoons fresh lemon juice 1 tablespoon milk or half-and-half, or more for spreading consistency 1 teaspoon grated lemon peel

Procedure for cake:

1. Preheat oven to 350 degrees. In large electric mixer bowl, combine flour, sugar, baking powder and salt.

2. Beat in water, oil, egg yolks and vanilla on low speed until dry ingredients are moistened, then beat on high speed 5 minutes, or until very smooth, scraping bowl sides with spatula. Fold in lemon peel and transfer batter to another large bowl.

3. Thoroughly wash original bowl and beaters with detergent, as any vestige of grease will prevent egg whites from attaining full volume. Beat egg whites and cream of tartar until stiff peaks form, about 3 minutes. Gradually and gently fold yolk mixture into egg whites with a rubber spatula, blending well. Pour batter into un- greased 10-inch tube pan.

4. Bake 55-60 minutes, or until top springs back when lightly touched. Immediately invert cake pan onto funnel or soft drink bottle and let cake hang until completely cool.

5. To remove cake from pan, run knife around outer edge of pan, as well as tube. Remove from pan and glaze, if desired.

Procedure for lemon glaze:

1. In medium bowl, thoroughly blend all ingredients and spread on cooled cake.

CHIFFON COOKIES Yield: About 4 dozen

1/2 cup solid vegetable shortening 1 cup minus 1 tablespoon confectioners' sugar 1 large egg 1 teaspoon pure vanilla 1/ 2 teaspoon baking soda 1/2 cup, plus 2 tablespoons, dairy sour cream 2 cups all-purpose unbleached flour

Procedure:

1. Preheat oven to 400 degrees.

2. In a large electric mixer bowl, cream shortening and confectioners' sugar until light and fluffy. Beat in egg and vanilla. In small bowl, thoroughly combine baking soda and sour cream.

3. Add flour to shortening mixture alternately with sour cream mixture, beating thoroughly at medium speed after each addition.

4. Drop batter by teaspoonfuls onto un-greased cookie sheets, 2 inches apart, and bake 4-6 minutes, until lightly browned, still soft and cake-like. Store in airtight container.

Variations: Sprinkle warm cookies with granulated sugar, nutmeg or finely chopped walnuts. Or add 1 cup shredded coconut when adding flour and sour cream. Or add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg when creaming shortening and sugar. Or add 1 cup raisins or chopped dates and 1 cup chopped walnuts when adding flour and sour cream.