Chiffon cake Making a chiffon cake in a pound cake pan. I stopped greasing the pan and using parchment paper. I also reduced the amount of batter to make a smaller cake. The result was a significant improvement in the sunken appearance. […]
Chiffon cake I tried making a chiffon cake in a pound cake pan again. This time, to make it easier to remove, I used parchment paper. The result was similar to when I greased the pan: the cake only rose to about half or two-thirds the height of the pan. The bottom had shrunk along with the parchment paper. It seems that allowing the cake to cling to the sides of the pan as it cools might prevent it from shrinking. […]
Chiffon cake This time, I tried making a chiffon cake using a pound cake pan. The finished cake was fluffy with a strong egg flavor, although the center had sunk a bit. Pound Pan Chiffon Cake Recipe: Ingredients # […]
Chiffon cake I tried making a chiffon cake in a pound cake pan. This time, to make it easier to remove from the pan, I greased the inside. The finished cake only rose to about half or two-thirds the height of the pan. It had risen to about 90% of the pan's height during baking, but it seems to have shrunk. What's more, when I cooled it upside down without removing it, it shrank by about another half and fell out of the pan. The texture became chewy. The oil I applied to the pan might be the cause. […]