Apple Grape Chiffon Cake
Again, from the http://www.answers.com/ webpage,
Chiffon may refer to:
Chiffon, a type of fabric
Chiffon cake, a light, fluffy cake
Chiffonade, a French term for the cutting of herbs or leafy green vegetables into long, thin strips
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Baking chiffon cake is still is a 'love hate' process. I love to sink my teeth into a light, fluffy chiffon cake, and to be surrounded by so many talented ladies who bakes chiffon cakes like a breeze maketh me 'green' in the eyes. Despite having read so many Q & As on how to achieve the perfected, well risen cake. Again, and oh, chiffon chiffon, why art thou so tough for me?
This is not my 1st and well, hopefully, not the last trial at baking chiffon cake. Rather than baking the orange chiffon cake ( the original receipe ), I decided to tweak the flavour by using the Marigold Apple Grape 100% Fruit Juice instead. During the mixing, my mind was pondering how it will turn out as the color seemed odd with the mix with the egg yolks. The color was purplish brown.
Other than that change of the juice, I followed every single step diligently, even to the extent of whipping the egg white stiff peak with my two hands rather than using the mixing machine. And oh yes, my hands were reaching point of stiffness too after 15 mins of my 'manual' mode of medium speed.
When the cake was in the initial 15 mins of bake time, it was rising beautifully. So i stepped away from the kitchen and within the next 10 mins or so, my sense of smell sent me 'flying' to the kitchen to check the bake. What I saw displeased me. The exterior of the bake was turning 'chao ta'. Speedily, I took out the cake and inverted it on the wire rack to cool. But to no avail. The cake still shrunk, the texture within was dense.
Wonder what went wrong during the process :
1. the oven temperature ? (my oven is preset at 200 degrees)
2. the mixing process of egg yolk mixture with the egg white ?
3. the liquid weight / content ?
4. me ?
arh well.....chiffon chiffon chiffony..........