This is my third time baking chiffon cake. First and second time resulted : short and wet in the middle of the chiffon. After all, I still tell myself not to give up. I searched around for the correct method from many blogs. Thank you to all bloggers for their useful tips and special thanks to Vivian Pang for your kind advise. My failure is probably due to high temperature of my oven and under beat the eggs white.
Finally, I baked a tall and well cooked chiffon today. I considered this is a successful chiffon texture. What do you think?
These pink roses are sweet surprise from my hubby during Christmas Eve (although I prefer the white roses but all sold out in that florist shop on that day).
This recipe is inspired by Joceline (Butter.Flour & Me) and recipe source from Carol Jay.
8" chiffon pan
5 eggs yolk
30g canola oil
70g cake flour
20g unsweetened cocoa powder
5 eggs white
1/2 tsp lemon juices or cream of tartar
Normal chiffon method and bake for 170c about 35-40 minutes.
HAPPY THURSDAY TO ALL !!!