My Chiffon recipe calls for vegetable oil. I used soya bean oil instead. My cake collapse. Inside the bottom and top layer is moist but the centre layer is baked. I read from the internet that soya is heavier. Could that beone of the reason that my chiffon collapse? I would appreciate if anyone can share with me about the differences of oil in baking and their effects. Thank you for reading and a have great day ahead!
Zaki from Singapore:rolleyes:
Zaki from Singapore:rolleyes:
