Chiffon cake constantly has an unfilled bottom
Not sure why this keeps happening. I read that mixing the yolks is critical and I mix until the color becomes whiter.
In the oven it grows very tall roughly 20 minutes after start, but starts collapsing after that. Once taken from the oven and put upside down it still collapses onto itself and becomes at roughly the same height as the pan
Best Answer
This will happen if you grease your cake pan or if the cake isn't allowed to fully cool before being removed from the pan. Another possible culprit is overbeating your egg whites.
Egg foam cakes, like chiffon, blow up with steam as they bake. The tube pan gives them more surface area both so they bake in the middle and also to give them more to cling to.
After they bake the cake is inverted until the egg proteins set. If not inverted, the cake will collapse as the steam escapes. A good rule of thumb is about an hour rest but the cake should be nearly room temperature.
If the tube pan is greased then the cake will not adhere near the end of cooking or through the inversion rest period.
The consistency of the egg whites is also important. If the whites are overbeaten they will lose some of their elasticity and give up their steam when they are stretched too far. Chiffon cake recipe do call for firm peaks, that is if you pull your beaters out the resultant peaks don't droop. But if you beat much past that phase the whites can get fragile.
Keep in mind that you should expect the cake to shrink slightly from it's max height when the steam is hot, but nothing like the collapse in your photo.
I don't believe that over or under beating the egg yolks would have caused the behavior you were seeing.
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Why is my chiffon cake hollow in the bottom?
This will happen if you grease your cake pan or if the cake isn't allowed to fully cool before being removed from the pan. Another possible culprit is overbeating your egg whites. Egg foam cakes, like chiffon, blow up with steam as they bake.Why does my cake have a hole in the bottom?
Holes in cakes are caused by improper mixing (generally over-mixing). You can always fill the holes with frosting to cover them up, but of course preventing them in the first place is the better plan.Why is my cake not cooked on the bottom?
Reasons Why Cake May Be UndercookedDidn't bake long enough \u2013 Sometimes, it's as simple as insufficient baking time. Wrong oven temperature \u2013 Putting the oven at a low temperature can cause cakes to come out undercooked. Wrong pan size \u2013 Using a narrower pan than the pan called for can result in an undercooked cake.How do you fix a soggy bottom cake?
If the cake is undercooked overall, put it back in the oven for 10-15 minutes. If the middle part is still wet, cover the cake with foil and bake for up to 15 minutes. If the bottom is moist, turn off the upper heat or cover with foil, and cook for a few minutes.Chiffon Cake
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Answer 2
Decrese this recipe´s eggs and see what happens, sometimes too many whites will cause a huge rise than fall. Sometimes I´ve heard this happens with the wrong size pan as well but I think this is more unlikely.
Answer 3
i have made perfect chiffon cakes many times, but this crater bottom cake happened to me today. what was different:
- i used one egg less, it was a much thicker batter this time
- i lowered the temperature from 170°C to 155°C halfway
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