Enquiries for Chiffon Cake Making

Hi, I've tried to bake Chiffon Cake but every time after I bake it, it would turns out a little crumple due to the over softness of it. Furthermore, it turns out that my cake is too moisture inside when I cut the cake into half. Any opinions are welcome. Can anyone advice me on this? Thanks a lot.  

Hi Peter,

Ingredients

1. 4 Eggyolks / 4 Egg Whites

2. 90g of caster sugar

3. 70ml of vegetable oil

4. 70ml of milk

5. 1 tsp of vanilla extract

6. 90g of cake flour

7. 1 Tbsp of baking powder

8. A pinch of salt

Methods

1. Beat 4 egg yolks, then beat in 90g of caster sugar using an electric mixer.

2. Beat the above mixture in 70ml of vegetable oil, milk, 1tsp of vanilla extract and a pinch of salt to it.

3. Sift the cake flour twice, together with the baking powder, add to the mixture until smooth.

4. In a separate bowl, beat 4 egg whites until it peaks when the beater is raised.

5. Gently fold in 1/4 of the egg whites into the flour micture until the colour uniforms.

6. Then fold in the remaining egg whites.

7. Bake at 165 degree celcius for 1hr 10mins.

I just knew that for Chiffon Cake, I can't let it cool down in the oven because of the inner heat involves, I

think that explains the deflation of my cake. Is it right?

But for the over moisture of the cake, I'm still stuck for it. =(

Hope you can guide me in this.

Thanks a lot, Peter.

Chin Mei

Hi Petaksandcoco,

Thanks for the information which you have given me. No I haven't tried yet. There are a few recipes for Chiffon Cake Making, each of them are quite similar though. 

Can I ask, regarding the cooling part, would it be alright if I invert the cake on the rack and let it cool for about 1- 2 mins after which I proceed on to removing the 

cake from the tin to prevent it form deflating? 

As for the moisture, my friend said maybe it is due to too much oil and milk involve and little four used. Does it matter or would it help if I reduce the amount of 

oil and milk?

Chin Mei

I see. I get what you mean Petal. I'll try it out again. Thanks a lot.

I visited this blog which is also interesting.. http://vivianpangkitchen.blogspot.com/2012/06/vanilla-chiffon-cake.html

Cheers,

Mei

I see. Thanks a lot, Petals.

Chin Mei

Hi Petals,

I've tried the recipe and follow the method which you've told me. I met a small issue. My Chiffon is a little moist in the inner centre of the cake, why is that so? Is it normal for Chiffon to be in this state after baking?

Your help is greatly appreciated.

Thanks a lor.

Mei

Petals, above is my chiffon cake. Do you think it's ok? The toothpick comes out clean when I poke it in the middle of the cake and pull it out, it comes out clean but the color is somehow darker in the inner centre of the cake.

Do you have email? Is it possible if I send you the photos of my chiffon cake so that you would have a clearer picture of whether my cake is ok or not?

Chin Mei