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KitchenKat
Posted 26 Mar 2009 , 1:37am
post #2 of 3
I do it all the time. I don't grease the pan. Instead I trace out the pan on parchment, grease and flour the outline, cut it and place it in the bottom of the pan. This way the sides stay clean and grease free so that the cake can cling on to it as it rises. I fill the pans about half full as chiffon rises high. Bake as directed, about 30 minutes for a 9 x2" cake. Cool cake upside down on a rack (still in pan) for about 15 minutes. Turn it over, run a knife around the edges, take cake out of pan, cool completely right side up. I also sometimes bake in 3" high pans so that I can torte.
Happy Baking
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