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Cooking oils and effect on baking

post #1 of 2
Thread Starter 
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:
post #2 of 2

Soy oil shouldn't be a problem.  The most common difficulty for chiffon cakes is the egg white foam--a little oil in the bowl or on the beaters or a tiny drop of egg yoke and the whites don't get the volume they should.  Over-beating the whites is also a problem, as is beating the whites and then letting them sit while you prepare the rest of the batter.  Could any of those have been the problem?

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