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chiffon cake

post #1 of 2
Thread Starter 

I've tried number of recipes for chiffon cake without success. My cakes sunk every time during cooling. What could go wrong? I didn't bake it in a tube pan but in regular 8" and 9" cake pans because I wanted to use it for a layer cake. I like chiffon cake because it is moist. Genoise cake is to dry for me. Some recipe and suggestions how to make a moist sponge cake please?

post #2 of 2
Check out Rose Levy Beranbaum's "The Cake Bible". She has an excellent recipe for chiffon cake.

A genoise is deliberately dry because it is intended to be moistened with a flavored syrup.
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