In this video, I have baked one successful chiffon cake along with four failed ones, experiencing a variety of overbaked and underbaked disasters along the way. If your chiffon cake shrinks when taken out of the oven, peels at the touch, or falls out once flipped, this video will solve your problems. A perfectly baked chiffon cake exudes a richly baked fragrance. Trust me, after eating it once, you’ll fall in love with it.
[Timeline]
1:27 Determining when to take the chiffon cake out of the oven
2:16 Why does the chiffon cake first rise, then shrink?
4:00 Case 1: Fingerprints, peeling phenomenon, abnormal humidity
6:37 Case 2: Separation from the mold, retraction
7:38 Case 3: Falling out of the mold once flipped, severe retraction
8:14 Case 4: Dry and hard exterior, depressions
9:10 Three unrecommended methods of judgment
10:47 Conclusion
[Recipe for 6-inch round Chiffon Cake]
Milk 30g
Vegetable oil 30g
Granulated sugar 45g
Cake and pastry flour 50g
Large egg *3 (55-60g/each with shell)
Bake: 300℉/150℃ for 50 minutes