I tried Kevin Chai's "Chiffon is done" Mango cake yesterday. Apparently, my oven was too hot which caused my chiffon to become hollow. Then, the cake became "kueh". *Haiz*
Oh no! I'm so sorry to hear that didn't work out too well but i love that you've such a sense of humour about it :)
Incidentally, i made a chiffon cake today as well- the orange chiffon cake from the Cake Bible. If it's any consolation, the first time i made a chiffon cake not too long ago, i took the cake out way too early seeing as how the top was already browning and half the cake fell out of the pan even before i could completely invert it.
I feel your pain completely but I hope you still ate the cake and it tasted good :)
Hey J, peifu you, even tho not good result, u still blog and with a sense of humour! Try tenting the pan as u bake, (ref Rei's blog) that should "protect" the cake a little. Try again soon ok?
Hi Lauren, Thanks a lot for your comfort and encouragement. I've never give up on chiffons. I'll try till I master it! My chef instructor ever said, you can know if someone is a good baker by the way they bake chiffons. ;) We all must learn from our mistakes, laugh out of it (if it's forgiving) and strive to improve on it, don't you agree?
Hi Yuri, Thanks for the info. I did read Rei's tips. I realised it was because the temperature of my oven was too hot. I've encountered such problems quite often. Looks like I must know my oven better! :p
Hey J, peifu you, even tho not good result, u still blog and with a sense of humour! Try tenting the pan as u bake, (ref Rei's blog) that should "protect" the cake a little. Try again soon ok?
Hi, I tried the recipe too but it turned out to be dense kueh like your photo. I thought it was me, not the recipe. But then looking back, maybe the liquid portion is too high.
Hi Li-Peng. I think it's the recipe then. Wonder why certain recipes work, certain doesn't. So it's the recipe, not us. I didn't analyse the recipe after that attempt.
Oh no! I'm so sorry to hear that didn't work out too well but i love that you've such a sense of humour about it :)
ReplyDeleteIncidentally, i made a chiffon cake today as well- the
orange chiffon cake from the Cake Bible. If it's any consolation, the first time i made a chiffon cake not too long ago, i took the cake out way too early seeing as how the top was already browning and half the cake fell out of the pan even before i could completely invert it.
I feel your pain completely but I hope you still ate the cake and it tasted good :)
Hey J, peifu you, even tho not good result, u still blog and with a sense of humour! Try tenting the pan as u bake, (ref Rei's blog) that should "protect" the cake a little. Try again soon ok?
ReplyDeleteHi Lauren,
ReplyDeleteThanks a lot for your comfort and encouragement. I've never give up on chiffons. I'll try till I master it! My chef instructor ever said, you can know if someone is a good baker by the way they bake chiffons. ;)
We all must learn from our mistakes, laugh out of it (if it's forgiving) and strive to improve on it, don't you agree?
Hi Yuri,
Thanks for the info. I did read Rei's tips. I realised it was because the temperature of my oven was too hot. I've encountered such problems quite often. Looks like I must know my oven better! :p
Hey J, peifu you, even tho not good result, u still blog and with a sense of humour! Try tenting the pan as u bake, (ref Rei's blog) that should "protect" the cake a little. Try again soon ok?
ReplyDeleteHi, I tried the recipe too but it turned out to be dense kueh like your photo. I thought it was me, not the recipe. But then looking back, maybe the liquid portion is too high.
ReplyDeleteHi Li-Peng. I think it's the recipe then. Wonder why certain recipes work, certain doesn't. So it's the recipe, not us. I didn't analyse the recipe after that attempt.
ReplyDelete