Two days ago, I baked a chocolate chiffon roll cake and failed. I baked without a good mood and ‘too’ confident, changing flour and not weight the eggs wouldn’t cause any failure. Then, I failed. I’m pretty shock because “I thought I have” follow my own recipe.
These were what I did:
- Changing flour brand
- Did not weigh the eggs.
- Did not add corn starch (it’s actually not necessary but very helpful for me when the kitchen’s humidity a bit high.
- I used different oven than I always use.
Today I re-baked the cake and it was succeed. I’m beyond happy. The secret is I’m back to my very original recipe.
The chiffon roll cake, especially Chocolate variant is one of difficult cake to make for me. I write a lot of notes in my recipe. Yet, just today I learn that the recipe is very very rigid. It has to be done that way with specific oven. Yes, when changing the oven, the result can be different.
These are what I do:
- I’m back to regular flour brand I always use for making this cake.
- I weight yolk and white eggs according to my own note.
- I add corn starch this time.
- I use the oven I always use to bake this cake and following my notes about temperature.
I don’t know in other country but in my country there is a low protein flour, brand is Kotobuki. I always, always use that brand. If you don’t have it in your country, I suggest to do R&D regarding to the flour. Try your own recipe with different brand.
Also, in this cake, I also use specific chocolate powder. There is a failure risk if I change the brand. For other variant of chiffon roll cake, I also write down notes. Consistency is very important when you are selling cake. I’m a bit perfectionist (not a bit actually but very…haha 😅) when it comes to any chiffon roll cake.
Why do I keep saying the word “chiffon”? Because there is another technique to make a roll cake. It’s also delicious but I prefer chiffon type because the recipe don’t waste egg white. The other technique uses yolk more than white and often, the yolk ratio over white is too high, like 5 yolk and 2 white. Lots of yolks and technique used make cake easily rolled. This practice is very common in my country. The recipe is like everywhere.
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