On the second and last day of my hair-do, I spent four hours baking a Chiffon cake (Betty Crocker’s Picture Cook Book 1950). How could I spend four hours baking a cake? Well after my first fiasco you could say I was extra nervous. These jitters were probably the reason I had to throw away my first batch; I just couldn’t remember if I sifted the baking powder into the flour mixture or not. I also had no idea that beating egg whites with cream of tartar in order to get stiff white peaks could take so darn long. It was worth it though, the cake sailed out of the pan in one piece and I managed to spread my homemade icing without crumbs sticking all over the spatula.
I must say, for a capitol few minutes I felt like the queen of homemaking-land.