PG Tips Chiffon Cake FAIL

Soooo upon rising beautifully in the oven, after letting it cool upside down and taking it out......

Mama's saggy tits indeed! xD

 Recipe

Ingredients:

• 3 egg yolks
• 4 egg whites
• 80g sugar (separated in 2 portions of 40g)
• 50g cake flour ( I used 40g plain flour with 10g of corn starch)
• 40g of PG tips tea :P
• 50g vegetable oil
• quarter teaspoon of cream of tartar 

Directions:

Pre heat oven to 160 degrees C

1. Boil water and put 2 bags of pg tips into around 60g of boiling water (I let it brew in a bowl so that it cools down quicker)
2. Beat egg yolks and half the sugar until pale yellow and foamy. Add in vegetable oil and whisk. When tea is cool, add in and whisk. Sift in cake flour bit by bit and whisk.
3. In a separate bowl combine egg whites and cream of tartar and whisk till soft peaks.
4. Add in rest of sugar gradually until stiff peaks foam. 
5. Put a third of the egg white mixture into the egg yolk mixture and combine gently.
6. Pour the egg yolk mixture into the egg white mixture and combine gently until mixtures are combined well.
7. Pour into tin and bang against table a couple of times to get rid of air holes.
8. Bake in oven for 50 mins. 
9. Take out of oven and let it cool upside down, remove only when completely cool. 

 Another chiffon cake fail for me! >< Althouuugh this is the best recipe I have tried so far in terms of the texture of the cake! Look at the texture of that cake! It is all sorts of spongy and soft! It would be perfect if it didn't collapse! I really loved the subtle taste of this cake as well! Whyyyy cake must you collapse on me?!

I think it could be a problem with the pan I used, being non stick and a weird shape.. I need to get myself a proper chiffon cake tin and see! 

I could add a wee bit more flour possiblyyy....

Put my oven temperature down, though it was set at 160 degrees c, might have to put it down to 150, and put it on a lower rack!

Don't keep on opening the oven door...

My journey for the perfect chiffon cake continues!