Shamah Almond Chiffon

Next, I moved on to the Shamah Almond Chiffon cake. It sounded fascinating, and it was. A few mishaps, but nothing serious. I didn't burn the almonds for once. I really need to begin to weigh the cake pans for batter, and to be more careful to smooth the batter with a small offset spatula before it goes into the oven. The layers are coming out uneven. I was moving too quickly, and removed the parchment off the cake layers in a second. I realized too late that Rose really meant to leave them on. I also forgot the silicone strips. It seems I recall someone saying one mustn't use them, when? Genoise? The frosting not swirly, or am I needing a lot of work? You guessed it!. This is just objective criticism. I have known for some time that I needed to weigh that cake batter!

Also, as you can see from the slice of this cake, there are spots. Those spots are from the Amaretto syrup, believe it or not - it took me some time to figure it out. First of all, I had put the syrup on with a brush [Rose suggests a large syringe tube (mine is 70cc) without the bottom portion to just sprinkle the syrup]. Now, I have one of those, but did it really matter if I used the brush? Well, it did. Rose just talks, all I have to do is listen. And secondly, I had made the cake in the evening and served it the next luncheon. It was wonderful. How could it not be with the layering of those flavors and texture. But, then the next evening - Wow! By then that syrup had dispersed evenly, and married with the other ingredients, and the texture was fantastic. It was Divine!