My Chiffon skill is obviously "not there" yet. I tried making a slightly different recipe yesterday. The cake ended up in my "not so perfect" category.
You might think the above looks nice, but this cake shrank miserably once out of the oven.
Although on the whole it tasted like a Chiffon, the top portion (the shrinking layer) tasted a little rubbery. There were big holes in the cake though I had given the pan a bang before sending it into the oven.
I suspect I could have over beaten the egg whites a little. Although it didn't separate into liquid, it was very stiff and a bit difficult to fold in. Maybe that explains why I always have little specks of white in the batter.
In 周老师's tips on Chiffon, she mentioned that
Meaning, if you can't pull the egg white to achieve a tip, it has been over beaten. That could very possibly be my problem as I always have difficulty testing for stiff peak. There wasn't much of a peak to test with, mine was just a whole chunk of stiff egg white when I pull the beater up.
I'm going to try this same recipe again tomorrow, bearing in mind not to over beat the egg white. Stay tune for my update then.