I planned to bake a chocolate chiffon cake and join the Aspiring Bakers #1: Chiffon Cakes (Nov 2010) hosted by Small Small Baker (please support and join =D – for the wonders of chiffon cakes!!!). I choose a simple flavor – chocolate, what could go wrong? It’s simple and it’s (usually) always delicious.
I used my usual chiffon cake recipe. Everything went smoothly until it got into the oven. Halfway through baking, I noticed that the cake did not rise as fast as my previous ones. I had a sense of foreboding. By the end of the baking process, the cake had rose but it was not as tall and it felt more heavy and dense. After leaving it to cool, the cake shrunk horribly.
I thought it was because I over-fold the batter, or perhaps too little water, or too much flour or…maybe it was because I forgot about the baking powder. =.=”
I didn’t like the “shortie” and I refuse to acknowledge it as a chiffon cake. (It tasted great, though). I decided to be cruel and played around with “shortie”.