Chiffon cakes are all time favorites. They don't go out of style & taste good with or without a glaze or topping. Having said that, baking a successful Chiffon Cake takes a little perseverance. Chiffon cake recipes are only as good as the person that wrote it. Literally every baker should have their own personalized Chiffon Cake recipe. One that works for them. For me, my first cake ended up looking like a mushroom. The bottom part of the cake shrunk whilst the top remained fluffy. From that I replaced some of the 50g of coconut powder with 50g corn flour to help stabilize the cake and whipped the egg whites only on medium for about 5 mins till stiff. I baked the cake for 50 min to 55 min in the lower part of the oven. The cake has to look a little dry on top. The result, voila a beautiful risen fluffy cake. I have coconut fever now so I replaced some liquid with coconut milk.
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