This morning I tried baking the same Chiffon Cheesecake from Alex Goh again. Sigh...still failed. *drop head*
This time, I reminded myself to beat the egg white a little longer until I get it straight up.
The cake rose quite high, went above my 6" round pan. But later when I inverted the cake pan, the cake dropped out of the cake pan after a few minutes. :(
Texture wise is slightly better than my first attempt, but it's still more towards a baked cheesecake, rather than a chiffon cake. So I guess I can't say I've succeeded in baking a chiffon cake yet. I think my folding skill might have caused the problem. I still find traces of egg white in the cake after baking.
Mood: just like the weather today