Last spring I took an online food photography class hosted by Broma Bakery. I felt like some of my photography & edit style had grown stale and I wanted to jump start my photography & learn some new tricks. For one of the homework assignments, I teamed up with Ana from Rosemary & Rye (how beautiful is her new blog design?!) to shoot a recipe and it was the perfect opportunity to try out another pastry from Tartine.
Ana has become a dear friend & collaborator since our first introduction at the calligraphy workshop I hosted with Keep Floral. She's been tearing it up at taking amazing photos and creating easy, healthy recipes, PLUS her blog just went vegetarian.
Orange Chiffon cake is a variation on ... well ... Chiffon cake. Chiffon is a light & airy cake that utilizes whipped egg whites for fluff and sugar and oil for moisture. It's similar to Genois & Angel Food. I've never been a huge fan of Angel Food Cake, so I was interested to see if this would be a recipe that fared any better. I ended up topping the cake with a citrus glaze to pump up the orange flavor.
Chiffon cake is definitely NOT my cake of choice (because who needs any other type of cake besides chocolate?), but this was a good recipe to add to the wheel house and practice some technique and I'm a sucker for citrus.