Is it possible to beat too much air into egg whites, without seeing signs of overbeating?
Here’s the thing, just made my first chiffon cake, Rose’s chocolate from TCB. I weighed everything, inlcuding water, yolks, whites, and followed the recipe exactly, no substitutions. Yet, it seemed like there was too much batter. The batter filled the pan about 1” higher than specified, and not surprisingly the cake baked up very high, with the sides coming up past the top of the pan and bulging out a little. The cake took about 10 minutes longer to bake than specified.
And the problem was, that about ten minutes into the cooling process, the cake separated from its crust and fell out onto the counter (with the bottle still in the middle- once I got over the shock, it was quite a funny sight). It was a regular angel food pan, not a nonstick, and the crust was left behind, still clinging to the pan.
So what went wrong? The texture of the cake was tender, no large holes, springy, really quite a good texture. The flavor, for my taste, was too light, though I did like the part that landed on the counter and was denser/more flavorful. The only thing I could think of was too much air in the whites. Is that possible? In the past, I have had problems from not beating whites all the way to stiff peaks, so this time I was determined to correct that tendency. I did beat them for a long time, and they definitely formed stiff peaks, but there were no signs of overbeating, i.e., they didn’t break up into clumps.
It would explain the light flavor (diluted by air) and the falling out of the pan (not enough contact area with the pan for the weight of the cake, because part of the cake rose above the pan). What do you guys think?