A chef once told me that you need to have a little stubbornness or “never say die” attitude when it comes to baking. I do count myself lucky that most of them I get it right in the first trial except the “naughty” chiffon cake that have really tested my patience. I have this hate and love relationship with chiffon, on one hand I enjoy making chiffon, despite not quite successful attempt, I find that the preparation is relatively easy and the 2 most crucial point is beating of egg whites and folding in the yolk mixture, taking care not to to deflate the bubbles. It’s light, easy to eat and the chiffon won’t stay on the kitchen table for more than 2 days. On the other hand, when is it the right time to stop beating the egg white? How to fold in without deflating the bubbles? and the most difficult part for me is how to control my oven temperature. Mine being a microwave/convention type which the top heating element is hotter than usual is driving me to find ways to control that. Most of the time, the top crack faster than usual and I always end up with crack chiffon top. While some said it is alright to have a crack chiffon top but I’ve seen perfect chiffon top that I really want to achieve. So this round I build a tent for it, not covering directly on the tin top as I don’t want the surface to stick to the aluminium foil or holding the rising back, I use the second tier tray that comes with the oven and put a layer of silicone baking paper on top. I suppose greaseproof paper will do too. I didn’t want to use aluminium foil as I thought it might be too strong and block too much heat. I’m so glad to see that the cake rose steadily throughout without a single crack! and when it collapse, it flatten well. So now the next step is how not to let the cake collapse so much?
My chiffon tin is actually pretty small – 17cm! I love this size and is good for a small family.
I like the formation of the cake, the small little holes that is supporting the cake structure.