Baking personal sized chiffon cake
I want to make individual sized chiffon cakes however most recipes call for a tube pan. Can I expect the same results (light and fluffy) if I divide the batter into mini cake pans? I could turn the mini cake pan upside down As with instructions for a tube pan if that helps.
Best Answer
Yes, you can use all sorts of pans for chiffon cake and it works just fine. I've made many chiffon cakes and I've never actually used a tube pan as I don't own one!
Turning the cake over is absolutely essential, and you can turn just about any pan over as long as it has a fixed bottom or one that locks into place like a springform pan. Don't use a pan with a loose slide-in bottom because it won't hold the back of the cake up when you turn it over, and it will collapse. Fixed bottom pans can work, getting the cake unstuck from the bottom is tricky though, I use a skewer bent 90° to get underneath stuck cakes, but a springform pan is ideal as you can just use a knife.
You need to make sure that the pan is going to be taller than the cake, or that whatever you sit the rim on will not touch the cake, only the pan's rim. Chiffon cakes rise a whole lot, figure on it rising at least 3 times the batter height. Plan ahead and have it all set up for when you take it out of the oven before you start baking, you don't want to be improvising when you take it out of the oven, seconds matter with chiffon cake.
You need the cake so stick to the pan, so don't butter or flour the pan sides or bottom, or use baking paper. If it doesn't stick it will fall out when you turn the pan over, and that means it will be dense. Chiffon batter will stick to anything, so don't worry if you have non-stick pans.
Enjoy your cake, chiffons are tricky at first but they are great when they come out well!
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What is the ratio in chiffon cake?
Generally, the flour:sugar ratio is 1 or slightly less than 1 (if you prefer it less sweet), the oil is 50% of the flour in weight and the milk/tea/juice is 75-80% of the flour in weight. These ratios may be varied for different types of chiffon cake.How is a chiffon cake like a shortened cake?
A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Being made with vegetable oil, instead of a traditional solid fat such as butter or shortening, it is easier to beat air into the batter.Why do chiffon cakes sink after baking?
Beat egg whites correctly: Under-beating egg whites will cause the cake structure to collapse, while over-beating can cause the mixture to break down when you fold it into the batter, creating a heavy batter. Therefore, always keep an eye out for the egg whites as they thicken.How do you keep a chiffon cake from shrinking?
For firm peaks: Lift the whisk attachment and hold it upside down. Inverting the pan and cooling it down is important because it prevents the chiffon cake from shrinking, deflating, or sinking. Cooling it down helps the cake set and keep its height, which is how you get a light and fluffy chiffon cake.How to Make Basic Chiffon Cake - Euniee's Cafe
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