Can I use regular 10" pans or is it necessary to use the 10" tube pan for this recipe? I've never made a sponge cake before. Also, if I have to use the tube pan (I'm hoping I don't.........Lol) how does the center get iced? Do I just ice down the center???
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I think the tube pan is used to support the structure, like angelfood, but it is possible to use regular pans. It might be a good idea to read up on chiffon on baking911.com there is quite an article on chiffon
here is the address www.baking911.com/cakes/chiffongenoise.htm
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