I think this sponge is too delicate to reduce the flour but I don’t see why you couldn’t add a little bit of ground hazelnut in. I Did do a little bit of experimenting with adding pistachios but I found that the flavour wasn’t coming through enough so I tend to stick to Joconde if I want a nice nutty flavour. Hazelnuts would probably work better than pistachios though because they’ve got a much stronger flavour
Your chiffon cake looks delightful.
Thank you!
Grear recipe and beautifully explained. Step 6 should with sugar "2" I guess? Thanks again, you're always a source of inspiration.
Yes! I've just updated it
Love your deep dives, Sophie. Have you tried subbing in some nut meal instead of flour? I’m thinking like a hazelnut chiffon… 😋
I think this sponge is too delicate to reduce the flour but I don’t see why you couldn’t add a little bit of ground hazelnut in. I Did do a little bit of experimenting with adding pistachios but I found that the flavour wasn’t coming through enough so I tend to stick to Joconde if I want a nice nutty flavour. Hazelnuts would probably work better than pistachios though because they’ve got a much stronger flavour
If I wanted to make a double layer 8’ cake, do I double the recipe? Xo.
Yes 😊
I’ve never considered making a chiffon cake but now you’ve inspired me to give it a go!
how thick are the cake layers? if i want two thin layers of cake can i split the mixture into two 8" pans or do i need to double the recipe?
update: i tried it with two 8 inch pans and the layers were the perfect size for what i wanted :)