Hey all,
So I've been making chiffon cake for a very long time with amazing results!
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?
Thank you for all your help always!! xox
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