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Chiffon Cake that holds it shape?????

post #1 of 9
Thread Starter 
Does any body have a good chiffon recipe that will hold it's shape and can also handle tier/stacking? can you share PLEASE!!!!!
post #2 of 9
To tier a chiffon cake, you use dowels or straws, same as any other cake. The cake NEVER sits on cake, only on the supports.

You can bake chiffon cake in any layer pan. Look at the recipes section of cake central.

Chiffon cake MUST be inverted onto some kind of legs to cool. If your pan has ears, they can sit on other cake pans. If the pan is square, it can be supported at the corners inside a larger pan. Rig this up before you get started.
post #3 of 9
Thread Starter 
Somehow my chiffon is not holding it's shape, I have to do it in a hexagon shape and also when I take it out of the oven it deflates right away why is that?
post #4 of 9
Have you inverted it as soon as it comes out of the oven? Chiffons, angel food and sponge cakes all have to cool in an inverted position. Once their structure has cooled, it will be stable and they will not deflate.
post #5 of 9
Thread Starter 
Thanks you guys, I think that's my problem, I did not invert it, I did some research last night, one web said to invert it on a cooling rack with the cake still in the pane this would help keep it's shape
post #6 of 9
And there has to be airspace under the cooling rack.

The cake goes upside down HOT as soon as you take it out of the oven, so make sure you have something heatproof underneath. Let it get stone cold.
post #7 of 9
Thread Starter 
Thanks BakingIrene
post #8 of 9
Sorry that I forgot this earlier.

You MUST NOT grease or spray the pan. DO NOT grease and flour. Line the bottom with bakers parchment. The cake batter MUST stick to the sides to rise properly.

Invert straight out of the oven and let cool completely--until the cake is cool to the touch top and bottom of pan. Run a thin knife around the edge of the pan to release the cake cleanly.
post #9 of 9
I place cling film across the cake as soon as it comes out of the oven BUT you MUST leave two sides unwrapped/open for the steam to escape,and then flip the pan upside down onto a couple of butter knives that will act as a wedge between the table and pan, leave to cool. Have been using this method for years and haven't had a deflated cake since.
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