Back in my early solar cooking days I’d always make new recipes in my indoor oven first, especially baked goods. My reasoning was that if it came out right using a traditional oven but not in the Global Sun Oven I’d know where to lay the blame. I no longer have time for that. When I want to embark on a new baking adventure I go directly to my GSO. And that’s exactly what I did today. I’d never even heard of a chiffon cake, let alone baked one, before I found this recipe in the L.A. Times. I’ll admit I was a bit nervous, I’ve had my fair share of cake disasters, with and without the Sun Oven, but I decided to go for it anyway. It came out great.

I didn’t make any changes to the original recipe – which contains my all time favorite instruction “Set the pan aside in a quiet place until cooled completely, 1 to 2 hours.” – even the cooking times were the same.  Click here to read the recipe.

SIGN UP FOR OFFERS, SALES, and Announcements!

Also learn more about Emergency Preparedness, Saving Energy, and Creating Delicious Meals Using the Sun.

You have Successfully Subscribed!

Pin It on Pinterest