I made the orange chiffon cake this afternoon. It rose and baked beautifully, and when a cake skewer inserted into the middle of the cake came out with crumbs clinging, i took it out, inverted it and left it for two hours to cool.
When i unmoulded the cake, i noticed that while the top three quarters of the cake was springy and spongey, the bottom layer was hard, almost like cheese rind.
Has anyone had this happen before? Should i have cooked the cake for a longer time or am i doing something wrong when mixing the batter?
Also, is it okay that i cook the cake using the convention fan oven function or should i switch it to the function with the top and bottom heating element? Oh and i also read somewhere that you should place the chiffon cake tin on the bottom of the oven instead of on a baking tray so that the heat regulates around the middle of the pan- any truth to that?
Sorry for the truckload of questions guys! I would really appreciate any help at all.