Servings: 12 to 16
Buttermilk makes a classic chiffon flavoring extra-tangy, while cornmeal enhances the cake’s beautiful yellow color and adds a bit of texture (but not grit).
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The addition of "cornmeal" is a mis-step in my opinion. It adds an unpleasant grittiness with no flavor pay-off. I recommend not adding cornmeal. Caveat: I am a huge fan of Fine Cooking magazine, recommending it as the one source magazine to subscribe to. If my memory serves me, this is the first recipe I have done from them that wasn't terrific.
Absolutely delicious cake, but it is indeed gritty. If you understand that (and that it's from the stone ground corn meal, not a result of forgetting to wash the mixing bowl ahead of time), it's great. Perhaps a more finely ground corn meal would be better.
Subtle texture and flavor changes make this a great alternative to angels food cake.
I had great expectations for this cake. Unfortunately, the cornmeal did indeed make it gritty.
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