I tried baking this receipt and followed the instructions
https://www.youtube.com/watch?v=nYQ5uc6plCs
The cake turns out ok but it's not a sponge like shown, its a bit more compressed and droopy. Any ideas what on which step was the problem? It's funny in the video, she actually did a lot of experiments and showed that the whipping of the cream is not that relevant to the shape of the cake. Not sure what else it might be?
Best Answer
Chiffon cake gets its rise from:
Chiffon cake gets a great deal of lift from #3, mostly from egg whites that are whipped and then folded into the batter. If you are not getting a fluffy cake then these are the most common mistakes.
If the cake never rose much then it's 1 or 2, possibly 3 depending on when you opened the oven. If the cake got good rise but then lost it all then it could be 3 (again depending on when you opened the door), 4 or 5.
Keep trying, chiffon cake is a little tricky but once you get it worked out it's worth it!