1. CAKE TOO HIGH IN CENTER. Too much flour or too hot an oven.
2. CAKE FALLS. Under baking and not inverting pan as soon as it is removed from oven.
3. CAKE FALLS OUT OF PAN BEFORE IT IS COOL.
Too short baking time.
Too much liquid in batter.
Not enough flour.
Oven temperature too low.
4. CAKE WITH HARD RUBBERY LAYER ON THE BOTTOM.
Egg whites not beaten stiff enough.
Too low oven temperature.
Under folding of yolks and whites.
Over folding or rough handling.
5. DEEP CRACKS ON TOP OF CAKE
Extreme beating of egg white, stiff peak-too dry-although increased volume is attained.
6. STREAKS OR HEAVY LAYER
Under beating the egg whites.
Insufficient folding of batter into beaten egg white.
Tags: Chiffons, Effects, Precautions
November 21st, 2009 at 8:55 pm
when i remove a cooled chiffon cake baked in a layer pan, i notice that the botton is concave. can you advise? thnk you!
January 13th, 2010 at 11:06 am
hey tedken…how r u? im very sorry 4 the very2 late reply…i just want to apologise a late replying u..
because the cake was under bake… and u need to reduce the temperature and u have to increase the time to bake…
from,
elengesh cake house.