Eron, can check with u did Ricahrd mention how to get the browning effect on the cake? Cos my chiffon also skinless. Thanks
Hi Fatmum, Richard did mentioned that 'seasoned' old chiffon pan will give a better brown effect than those new chiffon pan. He did experiment to show us by using one new chiffon pan and another seasoned old pan. Result is the old pan gives the browning surrounding on cake, whereas the new pan, its not brown at all..So his advise is bake more often using the chiffon pan even for butter cake.
Esther, then how to consider a pan 'seasoned'? I also got this browning trouble lei. There was once i could get a nice brown, subsequently no more. I see that richard uses his hand to fold the mixture. is it better?
Hi YJ, i also dun know how, as Richard mentioned, used the pan more often and the heat will be more even on pan. So lets try..Most of his spongecake, he will use hand to fold in the flour. So i follow it diligently..
Eron thanks for the info. Jst baked and mine is skinless again.:( So Richard suggest to use chiffon pan for butter cake so as to season it? Btw if Richard happen to conduct cake decorating class can u buzz me. Many thanks!
Fatmum, No problem. Will keep you inform.