600659 Mon Mar 02 21:17:26 -0800 2009 3 31 Home Cooking 0 4468103 ...or do i have to make it in a angel food cake tube pan? I have two 8" and would like to avoid buying a new pan since i'm broke. will it over rise b/c the pans are too shallow? Mon Mar 02 21:17:26 -0800 2009 17438 trolley 1 4468127 over-rising isn't necessarily the biggest issue - you could just cut the recipe down or put less batter in the pan. the problem is the structure of the chiffon cake, it will collapse if you don't use an appropriate pan. this recent thread should help... http://chowhound.chow.com/topics/591832 Mon Mar 02 21:35:36 -0800 2009 4468103 103920 goodhealthgourmet 1 4468153 I've made chiffon cakes in regular 9" cake pans without a problem. You will have to be mindful of how much batter you put in each pan, probably don't want to fill it more than two thirds! They usually shrink quite a bit when cooling, so don't skimp too much. Mon Mar 02 21:58:13 -0800 2009 4468103 11225 rabaja 1 4468209 You can bake chiffon cake in a cake pan instead of a tube pan. The hole in the center is not necessary because you will be using less batter per pan. But to avoid the cake from collapsing when cooling, you must still cool the cake upside down. It is a bit tricky. I position 3 same size glasses or cans and carefully invert the just baked cake with the rim of the pan just touching the glasses or cans. Mon Mar 02 22:27:08 -0800 2009 4468103 10756 PBSF