Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Chiffon cakes in non-tube pans?


Recommended Posts

I've never tried baking a chiffon cake in a springform (as opposed to tube) pan, but would like to try it this weekend.  Does anyone have a chiffon formula that will reliably withstand such treatment?

TIA!

I don't know if this will help but i baked a chiffon cake in a regular 10" pan with success. I did put a decorating tip wrapped in alumunium foil in the middle of the cake .

Link to post
Share on other sites

I've baked chiffon cakes in regular cake pans with great success as well. Using a pan with sides taller than your cake will be lets you invert the pan while it cools.

"I just hate health food"--Julia Child

Jennifer Garner

buttercream pastries

Link to post
Share on other sites
  • Similar Content

    • By amyneill
      Hi all!! 
      I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. 
      Thank you!
      Amy
       
    • By MightyD
      cakes, cookies, pies, that makes you smile!!!!
    • By meryll_thirteen
      Hi guys! I got excited to post something as this is my first one.
      So, the top 3 desserts I like to eat when I was still in Philippines were Halu-halo (literally means mix-mix in english), brazo de mercedes and chocolate crinkles.

      1. HALU-HALO is one of the popular food during summer. This is basically:
      shaved ice with evaporated milk,
      sugar,
      and the following:
      - nata de coco (coconut cream based on a google search, these are cube-like jellies),
      - sweetened red beans,
      - sweetened bananas,
      - cooked sago or tapioca,
      - ube or purple yam,
      - leche flan (this is also one of the best desserts to eat),
      - macapuno (made of coconut),
      - sweetend jackfruit,
      - sweetened kamote (this is similar to sweet potato but caramelized),
      - sweetened kaong (sugar palm fruit)
      - and topped with a scoop of ice cream.
      These fruits are usually bought in jars (found mostly in Asian grocery stores). You basically put the fruits at the bottom, add sugar (if you want because almost all the fruits are sweetened so it's already sweet), then you fill the cup/bowl with shaved ice and add milk. And most importantly, mix it well before you eat because you don't want to eat shaved ice with milk only and then eat the really sweet fruits last.

      2. BRAZO DE MERCEDES
      Yah, I think the name is Spanish? I tried making this but I just failed. It's kinda hard to do and takes a lot of patience but it's really worth it. This is my favourite cake! In Philippines, most bakeries sell this but my favourite is from Goldiluck's which is located in shopping malls.
      Brazo de Mercedes recipe

      3. CHOCOLATE CRINKLES
      These are my favourite chocolate cookies! I think this one isn't really from Philippines but they are really popular. I was kinda shocked when I came here in Canada, because they don't sell these cookies in the bakeries I've been to so I tried baking these on my own. Since my post is getting long, I'll put the recipe as a link at the bottom.
      http://sweb2.dmit.na...rinkles-recipe/
      I hope you enjoyed my post! Happy eating and baking everyone!
    • By ChrisZ
      Hoping for some help.  I accidentally melted an old mould that is very important to us and I've had no luck searching around for a replacement.  
      If anyone knows where I could buy one - or even has one to spare they would be willing to sell - please send me a message.
      The mould (label attached below) was originally labelled as "Easy as ABC gelatin mould", although we just call it the alphabet mould.  Yes there are lots of alphabet moulds around, including new silicone ones, but we need the specific designs on this one to replace the one I damaged.  Depending on the cost, I would consider paying for postage internationally (to Australia).
      Thanks in advance!

    • By Kasia
      SWIFT HOMEMADE NAPOLEON
       
      Sometimes we have days – may there be as few as possible – when nothing works out. I can even burn the water for tea. I have two ways of dealing with such days. The first is to sit in a corner and wait it out – maybe it will sort itself out. I can only do this when I'm alone. When I have a hungry family I have to look for another way. My second way is to use only well-known recipes and stick to them irregardless of how well I know them. Any experiments in this situation will end in failure.

      Last weekend was just difficult. My husband helped me prepare dinner, but the dessert was my problem alone. Following the rules, I used a recipe for napoleon that is so simple there is no way you could fail. I recommend it to anyone struggling with creative impotence or who likes glamourous results after not too much effort in the kitchen.
       
      Ingredients (for 9 napoleons)
      1 pack of chilled French pastry
      500ml of milk
      6 tablespoons of sugar
      1 packet of powdered blancmange
      50g of butter
      2 egg yolks
      1 teaspoon of vanilla essence
      1 tablespoons of potato flour
      2 tablespoons of flour
      caster sugar

      Heat the oven up to 180C. Cover a baking tray with some baking paper.
      Cut the French pastry in half. Bake one half for 20 minutes. Remove it from the tray. Cut the second part into 9 squares. A cake prepared in this way is easier to divide into portions. Put them on the paper and bake for 20 minutes.
      Now prepare the crème. Boil 400ml of the milk with the sugar, vanilla essence and butter. Mix the rest of the milk with the powdered blancmange, flour and potato flour and egg yolks. When the milk has boiled, take it off the heat and add it to the mixture, stirring constantly. Put it on the heat and boil, stirring until the mixture is coagulated. Take the pot off the heat. Put the warm mixture on the whole part of the French pasty and then cover it with the sliced part of the pastry. Cover the dessert with aluminium foil and leave in the fridge for a few hours. Cut and sprinkle with the caster sugar before serving.
       
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...