Lemon Chiffon Cake

[OlyveOyl]

I’ve not made this cake, but a small suggestion would be to use a parchment collar to help contain the cake’s rise, or cut back a bit on the volume of the batter.

Good luck with your baking tomorrow!

[Yoda]

17 minutes ago, OlyveOyl said:

I’ve not made this cake, but a small suggestion would be to use a parchment collar to help contain the cake’s rise, or cut back a bit on the volume of the batter.

Good luck with your baking tomorrow!

 

That's a brilliant idea!

You mean like a cylinder out of parchment that's higher than the rim?

But I'm afraid the cake will fall out when I invert it then? Did you have something else in mind?

 

Do you think I can stick the parchment collar starting from halfway or at the upper quarter of the pan with butter? So the cake will still stick to the bottom ¾ of the pan. Or will the butter melt down the sides and prevent the cake to stick to the sides and climb? 🤔

[OlyveOyl]

Not tried it this way, but I would lightly spray the parchment and apply an inch or so down, with the rest extending up  over the rim.  I would think you could remove the parchment prior to upending it, and the cake would likely still be adhered to the balance of the cake pan.  

[Smithy]

@Yoda, any more results to report?

[Yoda]

On 8/1/2024 at 6:59 PM, Smithy said:

@Yoda, any more results to report?

@Smithy, I edited the original ost with a short update at the bottom (https://forums.egullet.org/topic/46725-lemon-chiffon-cake/?do=findComment&comment=2430801

)

 

Is there anything in particular you would like to know?

 

I sas planning on making another one maybe this weekend, but it looks like I'll be making in next week instead.

I have a lot of the Hermes lemon cream left over, so that's my excuse for mekimg one again so shortly, hehe😆😆 

 

I'm also going to try to make a cake collar like @OlyveOyl suggested this way I can still make a high enough cake without it overflowing (hopefully).

 

And hopefully next time I do not overbeat the meringue 🙈🙈🙈