Can anyone tell me,
Why does my chiffon tops always crack?
Or why does the said top fold and bunch up upon itself and creat a dense layer on the top of the cake?
I can pretty much overlook the crack. But the inconsistency in the texture of the cake (Heavy top), buggs me till no end.
It’s not the recipe for sure, because this happens to most of the chiffons recipes i attempt.
Of course the cake can be flipped and reversed, and the denser layer now gets hidden below.
So i can hide the failures of this cake, to get somewhat decent shots.
But that doesnt erase the fact this is a letdown. Or that i am a poor baker. *whimper*
Can someone pls help me shed some light into this mystery? pretty please?