My chiffon cake rose ok for the first 5-10 minutes. Then, it stopped rising.
After I took it out from the oven, I turned it upside down on a rack to cool down in the tube.
When it's cool, the entire cake dropped itself on to the rack. It shrank entirely; i guess why it lost its grip and drop down.
It's deflated at least 2/3 from the height it rose.
I think there are few reasons why, but Im not sure. Thus, I would like to have your input.
1. I replaced the water with coconut cream, for I liked the coconut flavor with lemon.
2. If I had used water instead, the yolk batter would be thinner in comparison with the white meringue. However, coconut cream was so thick and lack of enough water. The consistency was not right.
3. Due to the extra fat added from the coconut cream, it might be too oily for the cake to rise properly.
4. I think because this recipe calls for flour than most chiffon cake recipes, baking power was used in the recipe. Nevenerthelss, I did not use, for most chiffon cakes do not incoorperate baking power.
Here is the original recipe:
After I took it out from the oven, I turned it upside down on a rack to cool down in the tube.
When it's cool, the entire cake dropped itself on to the rack. It shrank entirely; i guess why it lost its grip and drop down.
It's deflated at least 2/3 from the height it rose.
I think there are few reasons why, but Im not sure. Thus, I would like to have your input.
1. I replaced the water with coconut cream, for I liked the coconut flavor with lemon.
2. If I had used water instead, the yolk batter would be thinner in comparison with the white meringue. However, coconut cream was so thick and lack of enough water. The consistency was not right.
3. Due to the extra fat added from the coconut cream, it might be too oily for the cake to rise properly.
4. I think because this recipe calls for flour than most chiffon cake recipes, baking power was used in the recipe. Nevenerthelss, I did not use, for most chiffon cakes do not incoorperate baking power.
Here is the original recipe:
- 60ml Water (¼ cup)
- 60ml Lemon juice (¼ cup)
- Zest of one lemon
- 6 Large egg yolks
- 1 tsp Vanilla extract
- 38g Caster sugar (I) (3 tbsp)
- 80ml Vegetable oil (⅓ cup)
- 150g Cake flour (1 ½ cup)
- 2 tsp Baking powder
- 6 Large egg whites
- 90g Caster sugar (II) (⅓ cup 2 tbsp)
Preheat the oven to 160C/320F and prepare an ungreased 8-inch aluminum chiffon cake tin with a removable base
In a medium-sized bowl combine the water, lemon juice, lemon zest, egg yolks, vanilla extract, caster sugar (I) and vegetable oil, whisk to combine
Sift in the flour and baking powder and whisk until just combined
Add the egg whites to a large bowl, or the bowl of a stand mixer, and whisk until foamy
Add the caster sugar (II) and whisk on medium speed until stiff peaks
Add ⅓ of the meringue to the egg yolks and whisk until just combined
Transfer the lightened egg yolk mixture to the remaining egg whites and gently fold until just combined
Gently transfer the batter to the prepared cake tin and give the tin a few taps to remove any large air bubbles
Bake for 45 minutes, then reduce the oven temperature to 140C/285F and bake for 15 minutes or until an inserted skewer emerges clean
Remove from the oven and invert the cake onto a wire rack to cool completely
Once completely cooled run a thin knife around the sides and base of the cake to unmould
Please advice, thanks.
