Day 91

Today was my first experience with what I call the art of cakery.  We made spice chiffon cake, Japonaise, and genoise.  Chiffon is a light and fluffy cake made by whipping tons of egg whites into cake flour, sugar, salt, baking powder, vegetable oil, yolks, and water. We added cinnamon, nutmeg, and allspice to the batter as well. 

Japonaise is a baked meringue that is used as a layer in between cake for added texture. We mixed hazelnuts into ours....yum. 

Genoise is French sponge cake that does not use any chemical leavening agent but instead utilizes the air  that is suspended in the batter during the mixing process to produce volume. 

Tomorrow we will finish them. CANNOT wait.