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Chiffon Chocolate Cake (8 Inches)
by A little girl has grown up
Favorite
1
Difficulty
Normal
Time
2h
Serving
2
Chiffon cake has many changes, the only constant is its soft and sponge-like texture. I recently bought a 6-inch demoulded cake. According to several recipes of the 6-inch cake material, the cake is short and has a bursting skin. After doing it three times, I began to wonder: Did the manufacturer mistake the 8-inch mold for the 6-inch mold when it was produced? Based on this idea, I experimented with the recipe of an 8-inch mold: As I expected, the cake batter was eighth full before entering the oven, and after 30 minutes of entering the oven, the top of the cake left the top of the mold and climbed one or two centimeters. ! I am overjoyed. Previously, I suspected that I had just summed up some experience in making chiffon cakes. Is it swollen? I can’t play with a new mold... Now I know that practice brings true knowledge: I correct the mistakes made by others and move on the right track. It's king! "
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