7

Recipe used:

  • 75g flour
  • 1/2 tsp baking powder
  • 80g sugar + 15g sugar (for the meringue)
  • 2 eggs (60g each)
  • 35g oil
  • 60g water

Instructions:

  1. Place all ingredients except egg whites and 15g sugar in a bowl.
  2. Beat egg whites until soft peaks. Slowly add the sugar while continuing beating to firm peaks.
  3. Using the same beaters, mix the egg yolk mixture until just combined.
  4. Fold the meringue into the egg yolk mixture in 3 batches.
  5. Pour into the prepared cake pans then bake in a preheated 160°C oven for 55-60 minutes.

  • I've noticed that the cake sets up on the sides very early into the bake. It then continues to rise in the middle to create a dome.
  • Around the 40 minute mark the dome flattens.
  • It further flattens once cooled and un-molded. When I flip the deflated cake upside down it looks like the cake sunk in the middle.

Does anyone know what I did wrong? Could it possibly the recipe that is failing me?

  • Did you just use a regular cake pan? – Jay Aug 13 '15 at 15:47
  • 1
    Are these amounts correct? It seems like a very tiny volume of ingredients for a full cake. It looks like a half cake recipe. – Catija Aug 13 '15 at 15:48
  • Also, did you use regular flour? Every other recipe I've seen calls for cake flour. – Catija Aug 13 '15 at 15:54
  • hmm; also a non-stick pan or a pan that has too much oil will cause the cake to collapse. When you take the cake out; it is using the friction from sides of the pan to stay up. The hole in middle is 100% needed; either use a pyrex cup if you don't have a pan or some metal tube. I don't have fancy pan as I HATE uni-taskers; I just use a metal tube and flip upside down on a mason jar to cool. – zerobane Aug 25 '15 at 20:50
4

Chiffon cake, like it's cousin angel food cake, is mostly air. A big pile of protein bubbles stiffened with a little starch.

One very important step is not reflected in your recipe:

When the cake is completely baked the proteins have set and the starches have gelatinized but the starches are still very soft. The cake won't have its firm structure until the starches have been able to cool and set.

All recipes call for inverting the cake immediately when it comes out of the oven. The cake is allowed to cool, inverted and still in the pan, for a good hour to ensure the starches have set.

Special pans with legs or a long tube center are used for this:

enter image description here

Notice that in addition to the feet that it is a tube pan. This is important because the interior of these cakes is very insulated and won't be able to cook completely before the outside is overcooked.

When my angel food cake pans were packed I had good success using a pot with a mason jar in the middle. I was surprised it came out perfectly.

TL;DR -
Use a cake pan with a tube,
Invert the cake right when it comes out of the oven and let it cool completely.

*Note
Catija is correct that these amounts look way too small for a full cake. If you are trying to bake that in a full sized cake pan it could possibly be over rising and not have enough structure to support itself when it comes out.

0

Try this is share by others Chiffon guru :)

COFFEE CHIFFON CAKE
(A)
5 egg whites
50 g sugar ( I use 40g)
1 slice of lemon juice (can be replaced by cream of tartar)

(B)
5 yolks
10 g sugar
60 g low protein flour
15 g 3-in-one coffee powder (I change it to cocoa powder)
50 g milk ( I use chocolate milk)
45 g vegetable oil/corn oil
salt - a little

for (A) as per your matters
for (B) just beating all even will do, dont beat as like (A)

Mix A & B as per your matters

Oven at 150 degree for 30 mins ( depends on your own oven)

Wish you can make it sucessfully.

  • 1
    Lai, welcome to the site! Please note that the question was why did it collapse not who has a better recipe - and recipe requests would be off-topic here anyway. I suggest you take the tour and visit our help center to get a better idea on how this site works. Again: welcome! Oh: and always give the temperature scale: °C or °F? – Stephie Dec 3 '15 at 9:19

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