Thank you.

The cake did, in fact, turn out satisfactory, but the texture was very
wrong. It didn't taste dry, but I learned that chiffon cake should have a
certain feel which this apparently didn't have. I showed it to my mom who
predicted it would probably be more like a lemon angelfood cake, but after
tasting it, she said it tastes more like a lemon chiffon cake than any kind
of angelfood cake, but the sponge was wrong. Nevertheless, after the lemon
glaze had a chance to soak-in, it tasted pretty good, and I concur with her
opinion. I'm happy the batter was so forgiving. I couldn't as easily get
away with that making bread. I can't usually eat cake, though I can drink a
pint of hot sauce without consequences. I don't know why; maybe it's
because of some crazy combination of the fat and sugar content. This cake
didn't give me an upset stomach. Maybe next time I will cut the fat in half
or by a third **but not fail to include it**. That way I will be able to
safely eat it and somewhat approximate the correct texture.

By the way, I didn't have the opportunity to use the standard 10" x 4" tube
pan with the removeable sides because I don't have one. Instead I used a
bundt pan. It was difficult to remove from the pan, probably because of my
failure to include the oil.

I hope you're not suggesting folding in the oil AFTER folding the yoke
mixture into the stiffly-peaked egg whites if I forgot to add it earlier.
I'm pretty sure that once the whites are folded in, it's already too late to
start thinking about adding the oil, but I could be wrong.

Rich

"chembake" > wrote in message
ups.com...
>
>
> It will result in a drier cake...something like a fatless sponge.
> You can add the oil by folding it to the mixture but the batter
> specific gravity will be higher( about 0.60 or more) meaning the cake
> will come heavier....but it depends on your skill.
> You will not need to fold it all the oil but just a half or two thirds
> of it to minimize that increase in batter specific gravity.
> In the past I have experienced making chiffon cakes like that...but the
> recipe I was using have higher amount of egg whites( around 110-% based
> on flour and when I folded in the oil( around 45% based on flour ,the
> batter specific gravity was still in the light side ( around 0.45 from
> 0.35) therefore the cake still comes out satisfactory....
>
> Richard Hollenbeck wrote:
>> I suspect a major disaster. I never made lemon chiffon cake so I went by
>> a
>> recipe which called for about a cup or so of salad oil. I got all my mis
>> en
>> place and went to work, step by step by the recipe. I have no idea what
>> the
>> batter should look like since, as I said, I've never done this recipe. I
>> folded in the whipped egg whites and put it in the pan then into the
>> oven.
>> As I started to make the glaze for the top I saw a little bowl on the
>> table
>> full of the oil that I measured out. I'll find out in about ten minutes
>> but
>> I have a question: How disastrous will this be that I forgot the oil?
>