FoodBanter.com - View Single Post

(Priss) wrote in message . com>...
> Hi,
>
> I am following a chiffon cake recipe from a website, 180C for
> 35-40mins pre-heated oven. I tried twice the same recipe but the
> inside always uncooked and the outside burnt... what have I done
> wrong?
>
> Many thanks!
>
> Priss
If you bake in 10 inch tube pan it will usually take approximately
50 minutes to get it fully baked.
If the recipe contains so much sugar it will likely browns faster.
I usually bake chiffon cake at that temperature and it comes out fine.
But my total sugar level is just 1-1/2 cups per 2 cup of cake flour(
or in baker' percent 120 percent sugar(that includes the sugar added
in the egg white meringue and in the batter preparation( with other
ingredients.
...One thing also if you add fruit juices to chiffon it tend to brown
faster in a normal baking time..The same thing with higher sugar level
I usually bake it at 170-175 degrees C for an hour..
The quality of the oven heat is also another factor. Some oven had
strong top heat but low bottom heat. then you have to lower the rack
or bake it at the lower rack for more even beke..If I encounter such
oven and I do not want to move the cake , I just p lace a sheet of
aluminum foil on the top of the cake.
Do not follow the recipe directlions blindly, much of baking is
COMMON SENSE.. If it browns fast in you first bake; then IN your next
bake do it at it at lower temperature but in a slightly longer time
for and thorough bake.
Most cake recipes are just indicative in accuracy meaning that it
does not come out absolutely the same as the author had done in his
kitchen. Their oven conditions is different from yours.
Do not be focused on the idea that chiffon cake should be baked on
angel food cake tin. I bake it also in sheets( for jelly rolls)
,layers, ( for tortes and gateaux)and cups with best results. The
temperature I use are 220 C, 180-190 C and 195-200 C respectively with
good results..
Roy