chiffon cake question
I love chiffon cake and would like to make one as I'm craving this light, airy, melt in your mouth dessert, but my recipes are for 10 x 4 inch tube pans. Way too much cake for my small family. No plans for company any time soon, either. Does anyone have a recipe(s) for chiffon cake that I can make in a layer pan? Springform pan? I have 8 and 9 inch layer pans and a 9.5 inch springform pan. Any special preparation of pan that I need to be aware of? Would nonstick pans prevent the cake from rising properly or fall out during cooling? Oh yes, any flavor chiffon cake will do, I love them all!
Thanks for your help.
Most chiffon cakes will benefit enormously in maintaining rise when cooling from having the center support of a tube pan. Your best bet for making a smaller batch would be to use either a smaller diameter tube pan or individual Bundt type pans where there are center supports in the smaller diameter pans. I've seen these at cake decorating shops and even at places like Walmart, though they might be seasonal stock. I wouldn't use nonstick for chiffon cake. Rose Levy Beranbaum's Cake Bible has great chiffon cake recipes. I haven't found a small batch recipe for chiffon cake, so you'll have to do some calulations unless someone else has a source, which I'd love, too. Anyone?
Chiffon cake batter isn't strong enough to provide lift for a layer or a springform pan, or any other pan that doesn't have a "hole" in the middle. It needs both the sides and the tube to "climb" and rise.
You might check out "Small Batch Baking," which is a book that has lots of recipes for just that. I can't recall if she has a chiffon cake recipe in there. Her method of doing small batch bundts is to use those six-serving muffin pans that look like miniature bundts.
re: Erika L
No chiffon cake recipe in this one, sorry. It's great for other kinds of cake, and I've found these recipes bake up nicely into one six inch cake layer. In fact, I think a six inch layer works better than her suggestion of tin cans for baking. The layer is more even than that baked in a tin can, though of course, much wider and less um, cute, for lack of a better way to put it.
Joy of Cooking (1997) has Chiffon Cake Sheet recipe - just their regular chiffon baked in a half sheet jelly-roll pan (17 x11). This comes out about a inch thick. (5 yolks, 8 whites)
I can imagine doing the same with layer pans or the spring form, making the appropriate adjustments for area, so the thickness is about the same.
Thanks, everyone, for your input. The sheet pan idea sounds as if it could work. I'll check into that. I know the tube type pans are the best way to go, I just was hoping to use pans I already have that would work and are smaller than my angel cake pan. I might have seen some recipes for single or double layer chiffon cakes on some of the cooking/recipe sites a while back. I'll check again.
My 10"tube pan is 3-3.5" from tube-to-side; whereas the loaf pan corner can go 5" to center at the top--less support. But it only holds half the batter so it should work. A smaller loaf pan that was taller would be better--but I don't see those. I'm going to try a half recipe (9" loaf pan is 8 cups compared to 16c for the 10" tube). We'll see.