PG Tips Chiffon Cake (TAKE 2)

So after my last chiffon cake fail [see here]- Where my cake just deflated into something that resembled a pair of saggy tits, mama decided to get herself a boob lift! ;D

I altered the recipe to where I saw fit. Yes. A bra fit for all occasions!

Recipe

Ingredients:

• 3 egg yolks
• 4 egg whites
• 80g sugar (separated in 2 portions of 40g)
• 60g cake flour ( I used 50g plain flour with 10g of potato starch)
• 1 teaspoon baking powder
• 40g of PG tips tea :P
• 50g vegetable oil
• quarter teaspoon of cream of tartar 

Directions:

Pre heat oven to 150 degrees C

1. Boil water and put 1 bag 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 (40g) until pale yellow and foamy. Add in vegetable oil and whisk. When tea is cool, measure out 40g, add in and whisk. 
3. Sift cake flour and baking powder into a bowl and then sift again into yolk mixture. Sifting gradually into the mixture whilst whisking. 
4. In a separate bowl combine egg whites and cream of tartar and whisk till soft peaks.
5. Add in rest of sugar (40g) gradually whilst whisking until stiff peaks foam. 
6. Put a third of the egg white mixture into the egg yolk mixture and combine gently.
7. Pour the egg yolk mixture into the egg white mixture and combine gently until mixtures are combined well.
8. Pour into tin and bang against table a couple of times to get rid of air holes.
9. Bake in preheated oven on the lowest rack for 30 mins at 150 degrees c. 
10. After 30 mins turn oven up to 160 degrees c.
11. Bake for another 25-30 mins.
12. Take out of oven and let it cool upside down, remove only when completely cool. 

 I think the boob lift went well ;D

The tin in the background is the chiffon cake tin I use. I guess after me complaining about it being non stick as an excuse for my cake deflating in my previous attempt, has now gone to shame, as this time round my cake only deflated a little.. But I would still like a nice round simple chiffon tin, it would make the cake look a lot neater! But using a non stick tin is no excuse to a failed chiffon cake! I guess the nooks and crannys in my tin does help my chiffon cake climb though..

 I would like to think that banging the tin against the table at the last stage (after pouring the cake mix into the tin) does help the texture of the cake by getting rid of the air holes in the mixture. You can actually see the bubbles popping on the surface of the mix while you are doing this. I did bang the tin like 50 times in this run!

Gimme a Slice of Cake!

 As before, the subtle taste of caffeine in this cake is a delight!  A sign of a good chiffon cake, is that it can make you eat slice after slice and before you know it its all gone! You can guess what happened to mine then.... It's all gone! xD Dam, I really need some self control!

A little nagging thing though... I found that the density of the cake was not consistent through the cake. As pictured, the bottom (originally the top when put in the oven) is a litttttllle denser than the top. I've had a little stalk of other chiffon cake recipes, and some use 100g of cake flour for the same amount of egg I use! Compare that with my 60g of cake flour its quite a difference!

I wonder if I upped my cake flour some more, maybe up to 65-70g, it would make the texture more consistent...? I found that in chiffon cakes that i've bought in store, there is this same problem... I wonder if it will go away... Or am I just being OCD??

Anywayy it's time for that all important Close Up/Rip Off inspection! 
*drum roll* 
*pop pop*

Do you see what I see?! If only you could taste what I tasted as well! OH MY DAYYYZ. You see that??! That is cotton soft for ya! Like no other! I reckon my PG chiffon cake recipe is 90% up there! I can now experiment other flavours.. :D

This whole cake contains roughly 1350kcal. 

Cut into 8 pieces. 

Each piece has 170kcal. 

Bearing in mind I always over count my calories ^^