Chiffon Cake Attempt

Chiffon cake, one of the most fundamental forms of cake.

I used baking flour, egg, sugar, vegetable oil, and a little bit of salt during the process,

which was referenced from many other bloggers who bake cakes.

It's one of the easier forms of cake, which I choose to start with.

It's light, creamy, and moist. Hard to describe, so let's just jump to the pictures.

Just baked and taken out of the stove!

Gotta place it like this for cooling.

Apparently the shape isn't perfect, most likely because I didn't shake it enough prior to baking, which the air left inside caused the void at the top (bottom when baking).

Mhmmmmm.

I think it was pretty delicious. The sweetness was just enough, and it was very soft and tender to bite.

This can be baked up by my families who tried it with objective minds.

None of it was left 6 hours after its birth.

The working process was quite smooth overall, and the hardest part for me was to separate the egg yolk and egg white while breaking them into bowls. I actually wasted 7 eggs there. God bless them.

The tools i got worked perfectly. The electric hand mixer and baking pans were all doing their jobs.

I would say I'm satisfied with the result, and for the next try I would pay more attention to breaking the eggs and the shaking action to get air out of the batter.

However, the various bloggers had many different methods of making the chiffon cake and I was quite confused at one point, but then I decided to stick to the basics mentioned in all the them. Next time I will try to be more prepared about the steps but not checking them while making.

For the next cake I'm thinking of a cheesecake. This will require more research, which will be committed in the following week.

Thanks for reading, and feel free to leave any comments or criticism!

I will also get entry 2 of the research of history of cake up, soon.