Chiffon Cake

As first recipe for this blog I tried to make a chiffon cake from
Chocolate and Zuchini. I didn`t know what chiffon cake was and neither did some of my friends who I asked before attempting the cake. Which they should, because they have YEARS more baking experience than I. Instead of vanilla extraxt I used one sachet of vanilla sugar. I halved the recipe and baked it in a 20 cm springform. In the oven the cake rose nicely (note to myself: take more pictures from now on). But even though I let it cool in the oven with the door slightly angled, it collapsed again. The cake was quite fluffy in texture, despite not keeping its volume. Maybe 2/3 of the sugar would be enough? As you can see from the picture, I didn`t mix the whipped egg whites in properly, because I was afraid to push out the trapped air.


Argus Lou said...

Hi, Andreas. Did you place the cake form upside-down after taking it out of the oven? That helps to keep the cake's height.

jesse said...

Hmm, even though it collapsed, that still looks like something I'd happily eat... =D

Andreas said...

@ Argus Lou
I didn`t invert the cake, because it had actually risen above the spring form. Maybe next time I should use paper cups as advised in the original recipe by Clothilde.
(Sorry for being late in releasing the comments)

@ jesse