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(Priss) wrote in message . com>...

>
> 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 do not think its uncooked...If the cake did not shrink much and the
inside is already done then its cooked. Anyway the recipe just aroused
my interest but unfortunately I cannot read chinese so I cannot
anaylze the procedure that maybe one of the reason for such failure.
The description as noted on the length is just short. If you are not
used to baking such cakes you may get mistakes in getting it done just
as what the author expects his readers...
Anyway just have a look at my comments how you can improve this
recipe.
Now you said that you were baking it in an alternative pan .
I looked at the recipe and checked the ingredient ratios.
It is at typical Chinese chiffon cake. And it's a very stable one.
The sugar level is just average but the salt is absent. I think there
is something wrong with your oven as at that sugar level the
resulting cake color will be just normal.
You should try to bake it a lower temperature if that is the case.

Indeed the baking time and temperature is right for that sugar level,
besides the cake batter is lesser than what I expected previously to
be more( as what I always do if I bake the same cake at home in
normal 10 inch tube pan).
You do not need to use warm water unless you are making the cake
during winter time or if your eggs are chilled.
Here is my comment for the procedure. Stepwise
1) If you plan to use warm water it is good if you first combine the
egg yolk and vegetable oil and blend it until uniform;then add
flavor.If the mixture feels warm Set aside to allow the mixture to
cool to room temperature( if you are using a very warm water and the
other ingredients are at room temperature. This is to prevent
increased loss of baking powder performance if you mix the dry
ingredients simultaneously.
2) Then sift the flour baking powder , and 85 gram sugar. Add also
¼ tsp of salt.
3) Combine these materials together until uniform.
4) Whip whites with lemon juice until soft peak, add the remaining
sugar gradually while beating until medium peak;(i.e stiff peak but
not dry).
5) Take a small part of the egg white and beat into the flour mixture
( to lighten up it a bit). The purpose is that you will have
approximately the same consistency between the well beaten meringue(
egg whites and sugar) and the batter. As without that incoporation of
portion of the whites the batter is heavier in density than the
meringue.
6) Then gradually fold in the lightened batter into the rest of the
meringue until incorporated. The resulting mixture must not look thin
but thick.
7) Pour it into an ungreased cake pan 2/3-3/4 full depending upon the
pan thickness. As you are not using an angel cake tin. Then do the
baking on any available cake tin. Be sure to line the bottom with
parchment.
For example 8 x 1-1/2inch layer tins (20 x 3.8cm) that is about
slightly more than half of the pan depth or almost 2/3; for deeper
tins fill ¾ of the pan thickness. Bake the cake if its in thinner
pans for around 25-30 minutes at 180 degrees C and for deeper cakes
of the same diameter at 170-175 degrees C for 40-45 minutes.
If you happen to obtain the 10 inch angel cake tin then increase the
recipe by multiplying the quantities by 2. and bake the cake for
around an hour at the same temperature as the one indicated for deeper
cakes.
Good Luck!
Roy