Troubleshooting on Chiffon

Actually I don't have confidence to do it anymore, but I really like to give it a try again. This time, it raised steadily, the texture cottony soft and it was great. I'm happy now. Thanks for everyone gave me such a great encouragement. Thank you thank you!

I followed the recipe which I normally use to and all of the recipe at my blog are about the same method is it just about the flavor and additional ingredients for the texture. This is a simple chiffon with some dried fruit & chopped walnut. The texture very cottony soft and fruitful with the walnut gave the crunchy texture was great!

Recipe for 17cm round chiffon

For the egg whites mixture:

110g egg whites

55g caster sugar

5g corn flour

For the egg yolks mixture:

50g egg yolks

36g water

36g vegetable oil or olive oil

55g plain flour

10g sugar

20g walnut

120g dried fruits

Method:

1. Mix all the egg yolks mixture except flour. When everything well combined then add in sifted flour (I used electric mixer, its came very handy for this process). Mix everything well combine and no lumps left. The mixture would be very thick and and smooth. Mix in the dried fruits and chopped walnut.
2. Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Continue to beat until soft peak foam. The egg whites mixture should be peak foam, smooth and shiny.
3. Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)
4. Pour the well mix mixture into a 17cm chiffon cake tin and bake at a 160-170'C preheated oven for 40 - 45 minutes. After baked, let the baked cake turn upside down for cooling before unmold it.