I’m in a temporary house now since our house in under renovation. This is our house too. It has a good quality and comfortable kitchen. After few baking, I observed that my cakes cooled off pretty quickly and they also became dried quickly, too! I think, because the weather was still dry.
The recipe i’m using is chiffon roll cake. It’s different from my previous roll cakes. It’s another challenge because (may be?) it has no ‘creamy’ thing in the ingredients. The pace of how the roll cake becomes cool and dry gave another challenge. I have to roll it while it is hot because i have to use the moist that still exist but at the same time, the buttercream or filling can be disappeared if i put it on while the cake is hot. I have tried many things but the cake is still crack. I also tried to roll it before filling and planned to leave it for few minutes. yet, i was trying being so careful that the cake cooled off already and dry as well. I still have few ideas but will execute tomorrow or next next day soon
Adding the maizena or corn starch is quite helpful but not 100% like in my previous writing. The chiffon character is soft but not as moist as cotton cake. In my current weather case, it is soft but can become dry. I also changed the composition into 50-50 flour:corn. There was another challenge. The cake is sticky on the paper. It was ok if i used 60-40, even if i rolled it while it was hot! (as i mentioned before, hot would be better in this case).
By the way, i ate my roll cake today but unfinished. I left a few on the table. I then wanted to finish it in the afternoon. Apparently, the cake was already dry. I mean, it was dry like i put it in the fridge!
Usually, the roll cake must be rolled when it is cool. Sometimes, when it was hot, the cake is stiff. But in dry weather, it’s kind of all-wrong. One thing, yes, it’s still slightly stiff when it was hot but it would be stiffer when it is cool. One of the solution, is yes, corn starch but there is still same problem of ‘dry’, so, it must be rolled while it was hot or in other word, when the steam is still trapped in the cake. In high moisture weather, the steam trap and the cake is very soft and quite moist but in dry weather, the steam goes to the air pretty quickly…
I’m fighting to make this chiffon based roll cake. Goodness, there are things to do for school committee and i wanted to do so many things: finding solution for this cake, swimming, also sewing! and teaching my kids more intensively. I want to give up committee next year. I don’t want to be trapped in this activity anymore.