I baked Orange Chiffon Cake again! This time, rum was added instead of vanilla, baked at 170ºC for 55 minutes and I patiently waited an hour for the cake to cool before removing it from the tin

Not easy to remove the cake from the tin if you didn’t lubricate the sides with corn/peanut oil.

Tada!

There’s still a slight depression towards the centre. I guess it’s today’s humidity. Raining all day!

Have you tried baking it?