I've just finished baking another Chiffon Cake. You know, sometimes you've just got that die-hard desire to do something, especially when you didn't get it right.
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
1.5 tbsp Black Sesame powder
4 egg whites
1/2 tsp cream of tartar
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.
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.