Cooking oils and effect on baking

Discussion in 'Pastries & Baking' started by novicebaker75, Jan 26, 2012.

  1. novicebaker75

    novicebaker75

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    Culinary Student
    My Chiffon recipe calls for vegetable oil. I used soya bean oil instead. My cake collapse. Inside the bottom and top layer is moist but the centre layer is baked. I read from the internet that soya is heavier. Could that beone of the reason that my chiffon collapse? I would appreciate if anyone can share with me about the differences of oil in baking and their effects. Thank you for reading and a have great day ahead!

    Zaki from Singapore:rolleyes:
     
  2. praties

    praties

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    Soy oil shouldn't be a problem.  The most common difficulty for chiffon cakes is the egg white foam--a little oil in the bowl or on the beaters or a tiny drop of egg yoke and the whites don't get the volume they should.  Over-beating the whites is also a problem, as is beating the whites and then letting them sit while you prepare the rest of the batter.  Could any of those have been the problem?