Home Cooking


chiffon cake not rising to the occasion


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 5

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!

Want to stay up to date with this post?

Recommended From Chowhound