Tuesday, October 23, 2007

Chiffon Cake Tips

Egg White
  1. To beat the egg white successfully, make sure the egg whites are free from any egg yolk.
  1. The electric mixer must be clean and oil free, as any oil would make the egg white collapse.
  2. Beat until soft peaks before add in sugar gradually.
Oil
Can use any vegetable oil to make chiffon cake. Soybean oil, Japanese salad oil and grape seed oil work fine. Peanut oil is too rich in flav
our and should not be used.

Cooling
Invert the cake to cool helps prevent shrinkage and collapse.
Run a knife along the rim of the mould to help unmould more easily.

Always use mould specific for chiffon cake. Do not grease or dust flour on the mould so that the cake can rise along the mould

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