Okie, this is part of my past bake post... Pardon me...
I had wondered, why I had never gotten a nicely browned crust around the chiffon. Perhaps I had under baked it? The side & bottom of the chiffon always seems to be very moist. But of course, that doesn't affect the chiffon texture. Chiffon still taste fantastic as usual...:-D
This strawberry chiffon had always been a favourite for the girls. Adding strawberry paste to the batter to make this chifon.
As you can see from the picture, the texture of the chiffon is very soft & moist.
Using the recipe I made from the Chocolate Marble Chiffon Cake
*Using 9" tube pan
Recipe adapted from the Cake Keepers Cake: