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Home Cooking

Chiffon cake: Half good half bad

roosevelts | Feb 5, 202006:12 PM     4

Hi, first time poster here.

Yesterday I made a chiffon cake. Thought all was well until I cut into it and found that the top half was quite nice but the bottom kind of a disaster - damp and dense.

I was hoping for some guidance on what the issue might be. Underbaked? A mixing problem?

The bake time according to the recipe was broad, 50 min to 1 hr 5 min. I took it out at about 48 min. An inserted skewer came out clean, the top sprang back when I touched it, and I thought the color was quite good. Let it cool upside down for several hours.

I’ve successfully baked chiffon cakes in the past, but it’s been several years. Would appreciate any thoughts on this!

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