chiffon cake

Discussion in 'Pastries & Baking' started by mila, Mar 16, 2011.

  1. mila

    mila

    Messages:
    1
    Likes Received:
    10
    Exp:
    I Just Like Food
    I've tried number of recipes for chiffon cake without success. My cakes sunk every time during cooling. What could go wrong? I didn't bake it in a tube pan but in regular 8" and 9" cake pans because I wanted to use it for a layer cake. I like chiffon cake because it is moist. Genoise cake is to dry for me. Some recipe and suggestions how to make a moist sponge cake please?
     
  2. jock

    jock

    Messages:
    1,310
    Likes Received:
    15
    Exp:
    At home cook
    Check out Rose Levy Beranbaum's "The Cake Bible". She has an excellent recipe for chiffon cake.

    A genoise is deliberately dry because it is intended to be moistened with a flavored syrup.