Today I have the honour of inviting Gina over to have a private class with me and my friend to learn baking of cupcakes.
Taking the opportunity that she's here, we decided to do another Chiffon Cake, just to ensure I am doing it correctly. Everything seemed fine from the time we started till end of baking. The cake rose, as usual, in the oven. We inverted the cake pan once it was out from the oven. Upon cooling, the same disappointing result faced us. The cake had dropped out of the pan and it is caved in, like my first attempt. Gina recalled that one of the books she has read showed the same picture as my chiffon cake. The cause was uneven heat of my oven. Mystery solved! So it seemed that this will be my third and last attempt of chiffon cake, at least, until I change to a better oven.
Because of this "characteristic" of my oven, the cupcakes also took much longer to bake (about 25 mins as compared to the usual 15 mins). Despite having first baked the chiffon cake for 40 minutes, the temperature still fluctuated. :( In the end, I had to remove the cooked ones from the oven before shifting the not-so-cooked ones nearer to the hot spot. Arrrgghhh.... Now I'm beginning to understand why half of my cakes always ended up as failures! Looks like I'm more suitable for bread making rather than cake making.
Anyway, these are the cupcakes we baked today. Gina taught us how to use a basic recipe to create different delicious recipes. We did a chocolate chip version (more for the kids) and a lemon zest version (which smell heavenly!)
And this is the second version of the Cream Cheese Bread that I baked yesterday, a healthier wholemeal version. Still as soft and fluffy. I'm going to try to further improvise it before sharing the recipe with you.