You see, every time I bake a chiffon cake it turns out well except that the top half tends to be rather compact. It's not loose or springy as it should be. Why is this so?
I thought it was because the bottom part was not mixed properly but even though I mix the batter well before pouring it in the tin, the cake still does not turn out right. I have tried making the cake several times but each time I get the same result. I hope you can help me solve this problem as I am a very keen cake-maker and I would try a recipe several times to get good results. But this time I have to really seek your help as no one seems to be able to help me. (Chiffon cake is my daughter's favourite.)
Answer
The success of chiffon cake depends on incorporating as much air into the batter as possible. Pay attention to beating the eggs and sugar, folding in the flour and filling the cake pan.
If the eggs are separated, it is essential to whisk the egg yolk or egg white until light, white and very fluffy. The mixture is ready when it is thick enough to leave a trail on the surface when the whisk is lifted out.
Folding in the flour should be done light-handedly and quickly so as not to deflate the air bubbles captured in the beaten egg mixture.
Fill the cake pan immediately as the batter will lose volume if it is left standing for too long. Hold the bowl over the ungreased tube pan and gently pour in the batter, turning the pan as you pour so that the batter is even. Use a rubber spatula to cut through the batter several times to ensure even mixing and to dispel air pockets.
Showing posts with label Cooking Tips. Show all posts
Showing posts with label Cooking Tips. Show all posts
Tips for grilling fruits and vegetables
Some tips for grilling fruits and vegetables:
• Grill whole, halved, or in chunks.
• Soak fruits and vegetables in cold water for about 30 minutes prior to grilling to maintain juiciness. For fruits, add a little lemon juice to the soaking water to preserve color.
• After soaking, pat dry, then brush lightly with oil to prevent sticking. For vegetables, olive oil is a good choice, but for fruits, use a less distinctive oil, or melted butter.
• Place small vegetables or fruits, such as baby carrots or strawberries, in aluminum foil, and lift the edges of the foil enough to hold a tablespoon of water or wine, a teaspoon of butter (optional), herbs, seasonings, and other ingredients. Close the foil packet tightly by folding the top and ends, leaving a small opening for steam to escape. Turn the packet halfway through the grilling time.
• Skewers for fruit or vegetable kabobs or wire grilling baskets may also help make grilling fruits and vegetables a little easier, as they'll prevent foods from falling through the grill rack onto the coals. If using wooden skewers, soak them in water for about an hour before using. Metal skewers are preferable for kabobs that include meat. Choose flat metal skewers rather than round ones, as round skewers can cause the food to roll when turned, resulting in unevenly cooked foods.
• Grill whole, halved, or in chunks.
• Soak fruits and vegetables in cold water for about 30 minutes prior to grilling to maintain juiciness. For fruits, add a little lemon juice to the soaking water to preserve color.
• After soaking, pat dry, then brush lightly with oil to prevent sticking. For vegetables, olive oil is a good choice, but for fruits, use a less distinctive oil, or melted butter.
• Place small vegetables or fruits, such as baby carrots or strawberries, in aluminum foil, and lift the edges of the foil enough to hold a tablespoon of water or wine, a teaspoon of butter (optional), herbs, seasonings, and other ingredients. Close the foil packet tightly by folding the top and ends, leaving a small opening for steam to escape. Turn the packet halfway through the grilling time.
• Skewers for fruit or vegetable kabobs or wire grilling baskets may also help make grilling fruits and vegetables a little easier, as they'll prevent foods from falling through the grill rack onto the coals. If using wooden skewers, soak them in water for about an hour before using. Metal skewers are preferable for kabobs that include meat. Choose flat metal skewers rather than round ones, as round skewers can cause the food to roll when turned, resulting in unevenly cooked foods.
Cooking Tips : Keeping your fish from sticking
First regardless what type of grill you use, always make sure to pre heat your frill. A general rule of thumb is, the grill is ready when you are not able to hold your hand over it for more than five seconds.Unless you are using a non stick surface, you will need to brush the grill with a little oil. Otherwise you can brush the fish with a little melted butter or oil prior to placing it on the grill.You have the option of using a fish grilling basket. These will enclose the fish which makes grilling even simpler. Don’t forget to brush the basket with a little oil so the fish will not stick when you take it outOnly turn the fish once.
When grilling fish or anything at all, you want to turn the items only once. Cook one side; turn it over, cook the other side, then turn off the grill.Knowing When the Fish is doneA general time frame for preparing fish is approximately 8-10 minutes for every inch of thickness or about 4 to 5 per half inch.Use a fork to keep into the thickest part of the fish to test for doneness. Poke the fork in a little way and peel back a bit, and the fish should be opaque and its juices milky white.
Underdone fish will be translucent with the juices being clear and watery. Over done fish will be dry and easily parted. Use an instant read thermometer to check the doneness of the fish. Just stick it in the thickest part of the fish to check for doneness. Fish is done at 145 ºF.
Basic Baking Tips
Some general baking tips:
1. For biscuits, allow five minutes to mix and stir the butter, shortening and sugar. If too long, the biscuits will not turn out right.
2. For a better-textured cake, use buttermilk instead of milk because buttermilk contains more acid than milk. If you don’t have buttermilk, you can make your own buttermilk by stirring in one tablespoon of lemon juice or vinegar into one cup of milk.
3. For a lighter cake, separate the eggs and add the yolks to the butter mixture first. Then whip the egg whites separately using clean beaters until they form soft peaks. Then fold them into the cake batter.
4. Rinse measuring cup in hot water before using syrup, oil, etc. It will come out clean and not stick to cup.
2. For a better-textured cake, use buttermilk instead of milk because buttermilk contains more acid than milk. If you don’t have buttermilk, you can make your own buttermilk by stirring in one tablespoon of lemon juice or vinegar into one cup of milk.
3. For a lighter cake, separate the eggs and add the yolks to the butter mixture first. Then whip the egg whites separately using clean beaters until they form soft peaks. Then fold them into the cake batter.
4. Rinse measuring cup in hot water before using syrup, oil, etc. It will come out clean and not stick to cup.
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