If you're still like girllllll this is crazy, I dunno. You can parchment line the bottom of the pan but do NOT invert it becuase that will also cause the cake to collapse. Instead as soon as the cake comes out of the oven firm tap it against the counter from about 5 inches high. Which also sounds crazy and counter intuitive but it actually sets the structure of the cake- a little tip I learned from Hannah Ziskins chiffon recipe!
Since you invert the cake while it cools you don't want any parchment on the bottom of the pan either. Which I know feels scary- like how the heck am I gonna get this cake out of this pan!! bUT, run an off set spatula or paring knife around the edge of the pan to release the sides of the cake. Then with a bit of force hit the pan against the counter (I usually do this over plstic wrap) and the cake should pop right out :)
Hi Kassie, I got a big bottle of rose syrup as souvenir from Morocco from my sister and this recipe came to mind. Any tips for subbing in place of rose water
Is the amount of rose water a typo? First time I tried as written and thinking “this can’t be right” and it came out super dense and rubbery. Just tried again and used 10 grams and the batter was super thick and I had so much difficulty folding in the first third of egg whites, so I free poured approx another 10g of rose water, finished folding in the eggs and it came out beautifully fluffy and the rose still comes through. I think I’m going wrong somewhere with technique as well but if there really should be 110g of rose water I’m super lost!!!! any advice on where I could be going wrong?
but, you know what- it has been over two years since I last made this recipe, though in cross checking the recipe against my notes from back then it does look right. I have changed my base chiffon recipe since then. So, I'll bake through this version this weekend just to be absolutely sure and we can troubleshoot from there!
I’ve been making your olive oil chiffon successfully a few times now, but I am super new to this and it definitely shocked me to use the entire 4floz bottle of rose water, so when it didn’t come out I just assumed that was why! the batter was a very different consistency between my first and second attempt, but I am determined to nail this so I’ll try again when it’s not 5am! it could be that I missed something else between the two attempts.
next time you make it let me know! i made the rose water chiffon today and it came out light and fluffy. happy to dissect your method and see if it’s something in the technique throwing you!
thank you!! I’m getting stuck at the batter. Rather than a loose batter, I’m getting a weird curdled mass with a STRONG alcoholic smell. But otherwise I have no clue where I’m going wrong
hey lauren! you mentioned using 10 grams of rose water? the recipe does call for 110 grams and is the correct amount for this recipe!
Just curious, what led you to thinking 110 grams of rose water "can't be right" from the get?
From what im reading though- a 10 gram difference in adding more water wouldn't take the first version of the cake from being dense and rubbery to light and fluffy the second go round, from that it does sound more like a technique based issue.
I've been looking for this recipe for years now! I made it as my birthday cake in 2022 and loved it to bits. Thanks for sharing again.
omg I love to hear this! I hope you make it for your next bday too (; ♡
noted about not greasing the pans or using nonstick. question tho: should bottom of pan be lined with parchment still?
If you're still like girllllll this is crazy, I dunno. You can parchment line the bottom of the pan but do NOT invert it becuase that will also cause the cake to collapse. Instead as soon as the cake comes out of the oven firm tap it against the counter from about 5 inches high. Which also sounds crazy and counter intuitive but it actually sets the structure of the cake- a little tip I learned from Hannah Ziskins chiffon recipe!
it does feel scary but i trust u and ur recipes so i will forgo parchment. thank you!! this was super helpful
Since you invert the cake while it cools you don't want any parchment on the bottom of the pan either. Which I know feels scary- like how the heck am I gonna get this cake out of this pan!! bUT, run an off set spatula or paring knife around the edge of the pan to release the sides of the cake. Then with a bit of force hit the pan against the counter (I usually do this over plstic wrap) and the cake should pop right out :)
Hi Kassie, I got a big bottle of rose syrup as souvenir from Morocco from my sister and this recipe came to mind. Any tips for subbing in place of rose water
Is the amount of rose water a typo? First time I tried as written and thinking “this can’t be right” and it came out super dense and rubbery. Just tried again and used 10 grams and the batter was super thick and I had so much difficulty folding in the first third of egg whites, so I free poured approx another 10g of rose water, finished folding in the eggs and it came out beautifully fluffy and the rose still comes through. I think I’m going wrong somewhere with technique as well but if there really should be 110g of rose water I’m super lost!!!! any advice on where I could be going wrong?
but, you know what- it has been over two years since I last made this recipe, though in cross checking the recipe against my notes from back then it does look right. I have changed my base chiffon recipe since then. So, I'll bake through this version this weekend just to be absolutely sure and we can troubleshoot from there!
I’ve been making your olive oil chiffon successfully a few times now, but I am super new to this and it definitely shocked me to use the entire 4floz bottle of rose water, so when it didn’t come out I just assumed that was why! the batter was a very different consistency between my first and second attempt, but I am determined to nail this so I’ll try again when it’s not 5am! it could be that I missed something else between the two attempts.
next time you make it let me know! i made the rose water chiffon today and it came out light and fluffy. happy to dissect your method and see if it’s something in the technique throwing you!
thank you!! I’m getting stuck at the batter. Rather than a loose batter, I’m getting a weird curdled mass with a STRONG alcoholic smell. But otherwise I have no clue where I’m going wrong
hey lauren! you mentioned using 10 grams of rose water? the recipe does call for 110 grams and is the correct amount for this recipe!
Just curious, what led you to thinking 110 grams of rose water "can't be right" from the get?
From what im reading though- a 10 gram difference in adding more water wouldn't take the first version of the cake from being dense and rubbery to light and fluffy the second go round, from that it does sound more like a technique based issue.