i'm wondering if i can bake a chiffon cake in a regular round pan..or does it have to be baked in a tube pan?
i bake chiffons in regular pans, but i cool them upside down so they don't collapse. sometimes it means holding the pan in my hands for 5 minutes before setting it on a rack to cool. i don't know if this is necessary, but i'd rather have tired arms than risk a deflated cake. maybe someone else has better advice?
I bake mine in a tube pan and have never used a round pan. you can fill the hole in t he center if you need to before you ice the cake.