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Lemon Chiffon Cake

Wendy DeBord

By Wendy DeBord
in Pastry & Baking

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OlyveOyl

OlyveOyl

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Posted

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!

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Yoda

Yoda

Posted
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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? 🤔

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