I have never made a Chiffon cake before(know nothing about them) so I found a recipe that I wanted to try (listed below). Out of all the recipes for this Lemon Chiffon Cake that I found it says to use a tube or bundt pan. Question is can I use say a 8 or 9 inch round cake pan to bake this in. The recipe stated that it makes a high cake so I'm not sure how much batter to put in the round pans if I go that route. I had thought about this combo, Lemon Chiffon cake with lemon curd filling and lemon buttercream icing. So wanted some opions. TIA
LEMON CHIFFON CAKE
Yield: 12 Servings
2 1/4 c Cake flour
1 1/2 c Sugar
1 tb baking powder
1/4 ts Salt
1/2 c Vegetable oil
1/2 c Lemon juice
1/4 c Water
6 lg Eggs, separated
Zest of one lemon,
Finely minced
1/2 ts Cream of tartar
Lemon Glaze (opt. see recipe
Shreds of lemon zest
For garnish (optional)
COMMENTS: As the name implies, a chiffon cake is a light, high cake -
actually a hybrid of an angle and butter cake. Serve this cake plain,
with lemon curd, with whipped cream or with a nest of strawberries in
the center. Lightly grease a 10-inch tube or bundt cake pan. Preheat
oven to 325'F. Sift together the cake flour, sugar, baking powder and
salt in a large bowl. Make a well in the center and add oil, lemon
juice, water, egg yolks and lemon zest. Beat until smooth. Beat egg
whites until foamy, then dust with cream of tartar. Beat until the
whites are stiff and glossy-looking. Stir 1/4 of the beaten egg
whites into the cake batter. Gently fold in the remaining egg whites.
Pour into prepared tube or bundt pan. Bake about 55 minutes in
preheated oven until cake tests done. Remove from oven and invert
pan. Let cake cool this way for about 1 hour. To loosen the cake for
serving , run a knife around the edges. Unmold on to serving plate
and glaze, if desired, then garnish with shreds of lemon zest. LEMON
GLAZE: Combine two cups sifted icing sugar and three tablespoons of
fresh lemon juice to make a thin glaze.
I am not sure I can really answer your questions but this will help you get a bump =)
As for how much to fill your pans b/c it makes a high cake. I would suggest colloring your pans an additon 2-3" above your pan and still filling the 1/2 to 2/3 full. This way incase it expands a lot then you don't have to worry about it overflowing =)
HTH and that looks like a great recipe =) Sounds wonderful.
Leily
Your recipe is very similiar to the one I have and mine uses 2-9" UNGREASED pans with parchment paper bottoms that are greased (just make sure you don't get any grease on the sides of the pan.) Bake the cake, then cool, it will shrink back a bit. Then run a knife around the side to release and turn out.
A lot of wedding cake designers have chiffon and sponge cakes as their offerings, both of which can be cooked in 9" ungreased pans.
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