cake falling in the middle

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Permalink Reply by suziq auzzi on February 16, 2013 at 7:57pm

This is a very good Chiffon - I adapt it to GF, and flavour it with Pandan ... I sometimes split the sugar, and use 1/2 cup to make the meringue and 1 cup in the yolk mixture. 

CHIFFON CAKE 1956
2 c cake flour
3 ts baking powder
½ ts salt
1 ½ c sugar
6 egg yolks
½ c oil
¾ c water
2 ts vanilla
6 egg whites
¾ ts cream of tartar

Do not grease 10” tube pan.
Sift sugar with flour, salt and Baking powder.
Whip yolks with oil & vanilla.
Add egg mixture to dry mixture.
Then beat in liquid with big spoon until smooth.

Whip whites & Cream of tartar to very stiff peaks.

Temper egg yolk mixture with 1/3 meringue, then fold remaining meringue in just until blended.

Pour into ungreased pan. Bake tube 325°F 45 to 55 min until top springs back when lightly touched.

Invert on funnel until cold. 

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Permalink Reply by faith brandstetter on February 16, 2013 at 11:20pm

thank you this is great.  I now have 3 different cakes to try.  I really appreciate it.  thanks again.

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Permalink Reply by Lee Barbon on February 18, 2013 at 5:07pm

Faith, try greasing the bottom (only) of the pan and lining it with parchment paper. After taking the cake out of the oven, invert it on your cake rack (do not remove from the pan) and let cool. Eggwhite based cakes such as chiffon or sponge, needs to "hang" for the middle not to sink. once cooled, run a knife around the sides and remove your cake. That's what I do whenever I bake my chiffons and sponges in a regular pan. Hope this helps.

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Permalink Reply by faith brandstetter on March 9, 2013 at 10:03pm

i made this recipe this week and I got rave reviews.  thank you.  it will be a go to recipe for me.
 
Cyn said:

Try this recipe--it works well for me:

Fluffy White Cake

1 1/4 c butter, softened

4 3/4 c cake flour

2 1/2 tsp baking powder

1/2 tsp salt

1 3/4 c whole milk

1 Tbs + 1 1/2 tsp vanilla extract

2 1/2 c sugar

9 large egg whites

Preheat oven to 350degF. Grease three 9" round pans with shortening.

Line bottoms with parchment circles, brush with shortening and dust all with sugar.

In large bowl, whisk together the flour, baking powder and salt.

In another bowl combine the milk and vanilla.

Beat the butter and sugar together until light and fluffy, about 5 min.

Reduce the speed and mix in 1/2 of the flour mixture until just combined.  Add the milk/vanilla and mix until just combined. Add the remaining flour mixture and combine, then raise speed to moderately high and beat for ten seconds. Transfer to a large bowl.

In another clean bowl, whisk the egg whites to stiff peaks form.  Fold 1/3 of the whites into the batter to lighten, then fold in the remaining whites until just incorporated, then divide it among the prepared pans and bake 35-45 min until the tops are springy and testers come out clean.

Cool cakes on a rack in pans about 30 min, then turn out and remove the parchment paper.

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