Time flies and people come and go.
"treasure memories” is the place for me to treasure my memories of those joyous days, to cherish and remember people I care about and events that I attended. They give me great pleasure and they are very special for me to treasure the memories.
Whip the egg whites until stiff peaks form. Underbeaten egg
whites will result in a dense cake that will not rise properly. Make sure the mixing
bowl, beaters and spatula are clean; any residual oil will cause
prevent the egg whites from beating properly. Stir a third of the beaten
egg whites into the rest of the batter, then quickly incorporate the
rest of the egg whites to lessen your chances of "deflating" the beaten
eggs whites during the mixing process.
Tube Pan Preparation
Do not grease the tube pan. The chiffon cake batter will not
be able to climb up the sides of the pan as it rises if the pan is
Remove Air Bubbles
Gently rap the filled tube pan against the kitchen counter
several times before baking to release any air pockets in the batter.
Air pockets will rise during baking, resulting in holes in the chiffon
Check Oven Temperatures
Check your oven temperature with an oven thermometer before
baking a chiffon cake. If the oven temperature is lower than what the
recipe calls for, the cake may not rise properly; if the temperature is
too high, the cake may rise too quickly and then deflate in the oven.
Invert the chiffon cake on its prongs or onto the neck of a
funnel or bottle immediately after removing it from the oven. If you do
not immediately invert the cake, it may collapse.
Releasing the Cake
Gently slide a silicone spatula or a thin knife between the
cooled chiffon cake and the tube pan to help release the cake from the
pan. Run a wire cake tester or toothpick around the center to loosen the
cake from the tube.