help... i always bake chiffon cakes, on every cake order I have. then all of a sadden, something is wrong. The cakes now don't turn as fine and soft as it used to be. I am not sure whether there's something wrong with my oven, that the cake doesn't cook properly. Or it's the baking powder or whatever ingredients I use. But I haven't added nor subtracted any ingredients form my original recipe. So I suspect it's my oven. Question: Is the temperature too hot or cold that my cake is somewhat wet in the middle but not under cook, because the side are almost over cooked?
I need explanation....PLEASE!

Thanks,Rory

Not sure if this will help.. But here it is.. scroll down until you see the section about cakes.
http://www.allergygrocer.com/id1171.html
Good Luck!
P.S. what makes Chiffon Cakes different from Reg. Cakes??? Do you have any good recipes?? TIA

Maybe a dumb question but was this cake any different size that usual? In my larger pans I bake with an inverted flower nail to ensure eveness. If in doubt about your oven, you can buy one of those thermometers that you can stick on the inside of the oven that tells you the true temp.
And I want to know about this chiffon cake too!

Chiffon cake is very light and moist cake. It is similar with sponge cake. There is a recipe at Martha Stewart website, Lemon Chiffon Cake.

Thanks for the advise. It really just bothered me since the last cake order I have a week ago. But if I am baking cookies, meringue, custard, my oven seems ok. First time it happened to me and it's very frustrating.