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chiffon cake not rising to the occasion

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chiffon cake not rising to the occasion

Gooseberry | Aug 14, 2007 05:18 AM

Hi, hounds

Well, the chiffon cakes are rising fine in the oven, but when I remove them oh-so-carefully to a cooling rack, they fall to a third of their size. Currently, I'm whisking half the sugar with the egg whites to create almost a meringue before folding into the batter in an attempt to stabilize their rising power better, but it's just not happening.

Someone suggested I let the cake cool in the (half-open, turned off) oven. But I thought I'd ask for other suggestions too before I waste another nine-odd eggs on experimenting!

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