Mad About Maida

Orange Chiffon Cake (S ource:  Maida Heatter's Cakes  (Andrews & McMeel Publishing, 2011 ed. , pg. 28). I wasn't familiar with the history of the chiffon cake until I read about it in Maida's book. An insurance salesman and hobbyist baker by the name of Henry Baker invented the recipe in 1927. It took Hollywood by storm and he provided celebrities and restaurants with specially made cakes for twenty years. In the late 40s, he sold the recipe to General Mills (Betty Crocker ) and they later revealed it's unique secret - vegetable oil as opposed to butter or shortening. The cake is delicious and easy to make. When folding the egg yolk mixture with the egg whites, you don't want to overdo it and deflate the consistency. You also want to whip the egg whites past the peak stage but not until they are dry. Also, do not substitute the orange juice with lemon juice or the cake will fall. The cake is very tall and light in texture. The whipped cream chocolate fr...

Carrot Loaf Source:  Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.) , pg. 180. Recently, I heard from a reader who wanted to make Maida Heatter's Carrot Cake in a loaf pan but had problems with the cake sinking. I knew there was a Carrot Loaf recipe in one of her books so I suggested that she might try it. In the meantime, I made it a few days ago. It is good but not really as flavorful as the carrot cake. Adding the icing to this might help although the consistency is a bit different. This is made with milk as opposed to oil which I'm sure contributes to the heaviness factor.  2 1/2 cups sifted all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1 cup raisins 1 cup grated carrots 3/4 cup chopped walnuts 1 cup dark brown sugar, firmly packed 2 eggs 1 cup milk 1/2 stick melted butter Preheat oven to 400. Use the bottom rack. Butter and dust an 8-10 capacity l...