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I thought I had a beautiful gluten free chiffon cake, until I took it out of the pan. It split nicely in half with the bottom being quite dense and underbaked, while the top half is nice a fluffy. What went wrong? Does anyone make a good chiffon cake and is willing to share the recipe? I used half cornstarch and half potato starch replacing all purpose flour in a regular chiffon recipe.
Caroline Booy
www.birdshillenterprises.com
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