What would cause a chiffon cake to deflate after baking?!
What would cause a chiffon cake to deflate after baking?
In the oven the cake was fluffy and light. When I put it on the counter to cool in it's pan, it deflated down and away from the sides of the pan and shrunk to half it's size. Still tasted great, but was dissappointed to see how dense it became. It was more like a pudding afterward.
Answers:
theartof-- Sorry I can't share my chiffon
cake recipe with you because it is in pounds and ounces and makes about 50
10 inch cakes. you see that would take a lot of time to convert. But I CAN SHARE THE METHOD WITH YOU.
Mix the batter part of your cake in a mixing bowl large enough to hold the the batter and the beaten egg whites. Beat the egg whites in a very clean and grease free bowl
to a soft peak add the sugar , cream of tartar and flavoring called for into the beaten egg whites beat on low untill sugar is disolved. dump the egg whites in to the
batter mix .FOLD EGG WHITES IN TO BATTER MIX GENTLY. You can't beat your hands for this part. Going to the bottom of the mixing bowl bring the batter mix up and over the whites DO NOT STIR.
Just fold over from the bottom to the top.
Untill the batter and egg whites are well mixed .DO NOT OVER MIX.
Bake as you usualy do when you remove the cake from the oven invert pan on a cooling rack let cool completly to remove cake from pan run a butter knife around the
sides of pan then give the pan a sharp whack on a cutting board or the counter top
to loosen cake from bottom of pan.
I hope I have been some help to you
I made my living as a baker for a lot of years. jim b
Source(s):
Retired professional baker
What's Unique: A Sponge cake is mixed by beating eggs and folding them with the batter, and when ready for the pan, it should be a delicate, fluffy mass. However...
Not beating enough or not folding the egg whites completely into the batter can cause coarse, low-volume cakes.
Beating or folding too much will break down the egg white foam, and you'll end up with a compact cake
i just read a recipe and it says u need to suspend the cake over something like an angel food cake so that it will not fall. i don't know if u used a angel food cake pan or what but it needs to cool like an angel food.upside down suspended.
It might have been the humidity in the kitchen?
Well the chiffon cakes that my mother would make would turn out just fine but you have to make sure that the baking power is not too much and you bake it long anough and the flour content is just right. it probably didn't have time to cool long enough either.