I have been baking Chiffon cakes for years,and my last three have turned our "course". I tried again, with fresh baking powder,and to no avail. does anyone know what is happening?
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02-01-04, 04:23 AM
Cyndiluwho_99
Hi Amber-Marie....welcome to AP.

This site might give you an answer.

From what I read, it could be a problem with your oven temperature...or with the folding in of the egg whites (which I doubt, since you're obviously an experienced baker)

Might be time to check your oven's thermostat.

02-01-04, 10:16 AM
Amber-Marie
Thanks for your quick reply! Never thought of the "oven temperature"!
My oven may need ... a "good clean" ? :-)
Great site!

This message has been edited. Last edited by: DorianGreyed,