![]() ![]() And try not to keep the oven door open for too long when checking, as you should attempt to keep the oven temperature as stable as possible. ![]() Only start checking midway of baking (20-25 minutes). Try not to open your oven to check on your chiffon cake in the first 20 minutes of the baking. Your chiffon cakes will thank you for this! You would realise that more often than not, your oven control/setting does not truly reflect the actual temperature of your oven. If you haven’t already gotten one, you should really buy this inexpensive but really nifty kitchen gadget. Firstly, use an oven thermometer (this is not the temperature that you set on your oven). This is most likely caused by the sudden changes in temperature or unstable temperature of the oven. #3 It rises properly then deflates in the centre while still in the oven See below on how to whisk and fold your egg whites properly.Īnother possible reason is that the oven temperature is too low and the cake does not rise to its optimum height. If it is mixed in too roughly, too much air would be knocked out resulting in a poor rise. The meringue might not have been folded into the batter in the correct manner. The egg whites might be under-whisked or over-whisked so the cake does not rise to its optimum height. This may be caused by the improper whisking of the egg whites. There are a few possible reasons for this. #2 It does not rise properly/the texture of the cake is very dense and heavy It is very important to cool the cake inverted so that it will not collapse on its own weight. This elevation helps air to circulate underneath the cake and will prevent condensation from forming on the cake. You should also note that you need to invert the over a funnel while it cools on a cooling rack. The chiffon cake is very delicate and need to cling on the sides and center of the tin for support as it rises or it will collapse. Do not grease the mould as you would when baking other cakes. The best types are the aluminium ones with a removable base (pls do not use non-stick bakeware. Make sure you use the correct chiffon cake tin for this purpose. #1 It sinks/deflates after you take it out of the oven Troubleshooting common chiffon cake problems ![]() it gets its rise mainly from the meringue (whisked egg whites) and not from chemical leaveners such as baking soda and baking powder. To simplify it, a chiffon cake is leavened naturally i.e. It should have a good flavour of whatever chiffon cake you are baking. It is light, fluffy yet it still retains moisture. A good chiffon cake rises to the top of the chiffon tin without it caving into itself. This post will take you through a step-by-step guide on making the perfect chiffon cake.įirst, let’s examine what makes a perfect chiffon cake. After much experimenting, I have baked chiffon cakes of different flavours to perfection each and every single time. I have my fair share of failures as well. Does it seem too daunting to bake a chiffon cake? You may have experienced unpleasant failures while attempting chiffon cakes. ![]()
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