Chemistry in the Kitchen Spring 2023
Scientific Food Blogs by Dickinson Students
Prior to the ingredient breakdown, I think it is necessary to discuss the structure of Chiffon cakes. Since they are considered “high ratio” cakes, they include less fat than other types of cake. Instead, they are reliant on the aerated egg whites for volume in addition to the baking powder present (Miller 2016). Furthermore, they …
If you enjoy tender, mild baked goods that pair fantastically with tea or coffee, this recipe is for you. And don’t worry, there shall be no rambling of touchy family anecdotes here! Earl Grey just provides a delightful floral note to baked goods of which I happen to enjoy. This recipe is an adaptation of …
Hi, I’m Sam! I’m a junior majoring in American Studies. In my spare time, I enjoy creative writing, watching films, and traveling. I became interested in cooking after getting diagnosed with Celiac Disease in 2019. My recipe is an adapted version of Helen Rennie’s Earl Grey Chiffon Cake, substituting half almond flour for cake flour. …
