Richard Hollenbeck wrote:
> 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'm happy the batter was so forgiving.
chiffon batter had better tolerance than normal sponge batters so you
find that it still come out satisfactory.

> I couldn't as easily get
> away with that making bread.

In my experience bread is more forgiving than cakes...

I can't usually eat cake, though I can drink a
> pint of hot sauce without consequences.

LOL you have a penchant for hot stuff! than the sweet ones..good for
you!
you can put finely chopped jalapeno, or even habanero in your chiffon
if you want....
to make it hot and sweet<G>
> 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.

With Chiffon the vegetable oil content can range from 25-60% based on
flour weight.therefore you had lots of options.

> 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.

Actually if you bake such cake like angel food and chiffon in the tube
pan that particular cake tin is left ungreased as the cake is supposed
to climb the walls to attain maximum volume.
If you greased it up9 the cake tin) it will slide up during baking but
the cake just slide down when done resulting in poor volume and overall
cake quality.

> 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.

The way how chiffon is made is technically first to emulsify the fat
with the yolk together with the rest of the batter ingredients same
principle as in mayonnaise. Then theegg white foam will supply
structural properties confering the desred qualities in the finished
cake.
If you add the oil after the yolk was stirred into the batter you will
have difficulty in having the egg yolk components bind with the
oil...if you don;t stir it properly you will see blobs of oil somewhere
in tthe batter...
Although it happens sometimes..that you forget to add the yolks until
the last time and you can still incorporate the oil with vigorous
stirring,
If you had good quality cake flour and baking powder you can see much
significant difference but if your flour is of poor quality you will
get large holes in the cake.
> 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?
> >