If you're hoping to see some success story, you'll be disappointed. I still couldn't get it right. Sigh! Is Chiffon really not meant for me?
Ok, enough groaning and moaning. This is the proportion of ingredients I've used. Maybe some gurus can help me decipher the problem.
120g plain flour
1.5 tsp baking powder
1/4 tsp salt
4 egg yolks
60g oil
100g water
1.5 tbsp Black Sesame powder
4 egg whites
1/2 tsp cream of tartar
120g sugar
I read Rei's tips on Chiffon Cake before I started. Based on my understanding, the above proportion should yield a 75% hydration. Is that too high?
These are the few problems with my cake.
Top cracked
The cake started cracking while in the oven. I baked it at 170°C. Seems to be an indication to me that the oven is too hot.
Cake slipped off the pan and sunk in after the pan was overturned
Analysing the tips, there is a possibility that
- the cake was under baked and/or
- the oven temperature was too high
Specks of white in the cake
Again one of my usual problems that I've yet to overcome even after a year.
Despite it being a failed product, I must say the cake is really eatable, luckily. It is very soft (compared to the last attempt) and not dry at all. Even the kids love it.
I'll probably try it again later.
Mood:
disappointed
6 comments:
Hi Pure Enjoyment,
Cheer up! I've lots of failed experiences before I taste some success in chiffon making!!
Don't give up, keep on trying! Good luck!!
Cheerios!
Hi
I believe you have over-beaten and the egg white which is why there are egg white specks still seen. You won't be able to fold the egg white into the batter if they overbeaten. Over-folding causes chiffons to collapse as the whipped air has been deflated from overfolding. Hope this helps. Try again. Good luck
Chiffon cake is not easy to bake, i failed a few times also, (but still tastes yummy)
Dont give up, keep trying, i m sure you will show off a nice chiffon cake in no time.
Don't give up. I'm lucky to be successful in my first attempt, after going through Rei's tips again and again and again... I'm sure you can do a better job than me. Jia You!
I've baked one mango chiffon with 50% hydration. When it's cooling inverted, I went to disturb the cake and the centre of the cake fell off. The cake tasted more like cheese cake to me. After that, I followed Rei's tips and modified the recipe to +- 65%.
I've just baked Rei's Lemon Yogurt Cranberries Chiffon cake again recently and it's a success.
Don't give up. If I can do it, I'm sure you can do better.
Thanks everyone for your encouragement. I probably won't give up yet, but will wait for the "right mood" to try again. :D
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