I’ve made Rose’s chiffon cakes three times now and in each instance the cake rises really high about two inches above the edge of the pan, or maybe even a bit taller, like a souffle. I invert the pan immediately on a bottle as she demonstrates in her videos and let it cool.
the cake shrinks flush with the to of the pan. Its also hard to get the cake out of the pan without shredding off the soft brown crust that you seen in Rose’s video.
Can anyone tell me if this is what is supposed to happen?
The cakes have been good. In one instance just a bit rubbery perhaps, but really barely detectable.