Corn Flour and Orange Blossom Chiffon Cake
"If cornbread were transformed into a sweet, moist, fluffy golden cake, this would be it," says Medrich. She tops it here with whipped cream and crème fraîche, and curls of candied orange zest, but she likes it plain too. You'll need a 10-in. (10 to 12 cup) tube pan with removable bottom for this recipe. For more about corn flour and rice flour, see "Power Flours," below.
This Story Originally Appeared On sunset.com
Credit: Thomas J. Story
287 calories; calories from fat 35%; protein 5g; fat 12g; saturated fat 2.1g; carbohydrates 43g; fiber 1.3g; sodium 316mg; cholesterol 87mg.