"Priss" > wrote in message
om...
> Hi Vox,
>
> I didn't use a shiny pan, I used a non-stick normal cake pan.
> Apparently I need to bake chiffon cakes with an angel food cake pan
> since the inside is very difficult to cook. This is the recipe I
> followed, it's got a picture as well.
>
>
http://www.cookeasy.com.hk/content/d...ke/cake_19.htm
>
> In English:
>
> Cake Flour: 115g
> Baking powder: 1.5 teaspoon
> Egg york: 5
> Sugar: 85g + 50g
> Vegetable oil: 50g
> Warm water: 85g
> cooking oil: trace
> Egg white: 5
> lemon juice: 0.5 teaspoon
>
> Mine only 1/2 of the size in height compare to the picture! Probably
> because of the inside still uncooked
>
> I can't find any shops near me that sell angel food cake pans, oh
> well...
>
> Priss

Foam type cakes need to cling to the sides of the pan to rise properly.
Therefore, you shouldn't use a non-stick pan or grease your pan when making
foam cakes like chiffon or angel food. You also should use a tube pan to
get even baking. If you don't have a tube pan, you can improvise by putting
an clean empty metal can (label removed) or metal drinking glass in the
center of a deep conventional pan.

Here is a recipe that works well for me

sifted cake flour 225g (2.25 cups or 8 oz)
sugar 300g (1.5 cups or 10.5 oz) set aside 2 tablespoons
baking soda 0.5 teaspoons (2.5g)
salt 0.5 teaspoons (3.5g)
vegetable oil 108g ( 0.5 cups)
egg yolk 130g ( 0.5 cups or 4.5oz)
egg whites 300g (1.25 cups or 10.5 oz)
water 156g (2/3 cup or 5.5 oz)
fresh lemon juice 30g (2 tablespoons or 1 oz)
grated lemon zest 1 tablespoon (6g)
vanilla 1 teaspoon (4g)
cream of tartar 1.25 teaspoons (4g)

Preheat oven to 325F (160C)

Combine flour, sugar (reserve 2 tablespoons for later), soda, and salt in a
large bowl and mix well. Make a well in the center and add the oil, yolks,
water, lemon juice, zest, and vanilla. Beat 1 minute or until smooth.

In another bowl, beat eggs whites and cream of tarter until soft peaks are
formed. Gradually beat in the two tablespoons of reserved sugar until stiff
peaks are formed.

Add about 1/4 of the beaten whites to the batter and mix well. FOLD in the
remaining whites until just blended.

Pour into a 10 inch UNGREASED tube pan. Bake for about 55 minutes or until
a cake test comes out clean when inserted into the center of the cake.

Remove cake from oven and invert over a wine bottle. Let cake cool upside
down before releasing it from the pan.