Ok, I have a really dumb question to ask.....when you say to place cling wrap on the hot pan across the center of the cake leaving the sides open, are you talking about "plastic" wrap?
It is a little confusing to understand, I quickly took a couple of pictures to help. It's NOT a
cake in the pan just a cloth to show how the plastic/cling wrap goes. Across the cake, enough opening on the sides to allow steam out and not create a vacuum by being air tight. hth.
My daughter just walked in and said Oh how come I didn't smell the cake, and when she realised it's a cloth she says I won't ask what you doing lol.
lol. I can see your daughter's confusion. I was just thinking that putting cling wrap on a hot pan would melt it, making quite a mess.
It doesn't make a mess at all but if you are not comfortable with cling wrap use parchment paper instead but do be careful when flipping over.
Some recipe call for chiffon cakes to be turned over inverted glasses/mugs. I have never done that. I have used this recipe for more than 20 years. In the beginning I had the issue of the cake sinking until I started using this method.
I've never made a chiffon cake yet. I've always wondered about them and have toyed with baking one, but haven't done it yet. I just might have to try your recipe soon. I'll be baking my youngest son's wedding cake in June and have been trying to decide which cake to make. I'll be doing a tasting next month for them. Maybe I'll throw in a chiffon just to see how they feel about that type of cake. They still have to decide if they want a tiered cake or cupcakes. They haven't fully decided yet. They want a cake to cut for them, but don't know if they want cake for the guests, or cupcakes for a larger variety of flavors for the guests. I'm a little nervous about it because I've never made a wedding cake before, but I plan on doing a lot of practicing between now and then.
I know this is a very old post, but I've been using your chiffon cake recipe for years and absolutely love it!
But just the last time I made it, I noticed the cake was soft like it should be from the edges, but the center of the cake seemed to be harder and drier, if that makes sense. 6 inch cake, the outer 1 inch was soft and yummy, but the insides were not the same texture at all. It was firm to the touch.
What did I do wrong? Any suggestions?
Hope you're well. And thank you for such a wonderful recipe! xox
Hi Sabash, Sorry for the late response. I am puzzled as to why the center of your cake was drier then the edges, usually it is the other way round.
It could be because it is smaller and maybe the heat got to the middle part quicker, you could place a foil midway of baking about 15 mins after you place in the oven, to slow down the center cooking . Does this happen every time you make a 6''? Or for this particular time the batter might not have folded evenly.
I am glad you like the recipe. I am well thank you , not making wedding cakes any more so I 'm not on cake central much, I was addicted at one time.