Making chiffon cake in a regular pan is a fun project for any level of cook. It’s great if you have children who love cakes but don’t want to eat the usual sponge or chocolate cake.
Can you make chiffon cake in a regular pan?
You can make chiffon cake in a regular pan, but there are a few caveats. Chiffon cakes are traditionally baked in tube pans, with holes in the middle and straight sides above the cake. Any pan can be used to bake chiffon cakes, but if you’re using one that doesn’t have a hole, you’ll need to use an extra-large or jumbo size, so your cake has room to rise without spilling over the edges of the pan.
A chiffon cake is an airy, moist cake made with vegetable oil and eggs. The chiffon cake baked in a tube pan also tends to have a more spongy texture than what you would bake in regular nonstick pans.
The traditional nonstick pans are much easier to find, so most people who make chiffon cakes start off using standard cake pans before trying their hand at baking them in tube pans.
In this guide, we’ll explain about can you make chiffon cake in a regular pan, other pans to make chiffon cake, and care tips for making perfect baking results.
If you are interested in buying the best bakeware products and accessories for the kitchen, be sure to visit my Recommended Products Page (click to see my page), Which includes all of my top picks by category.
Can You Make Chiffon Cake in a Regular Pan?
Chiffon cakes can be baked in regular cake pans, but the shape and texture will be slightly different. The tube pan version of a chiffon cake is much taller than the version baked in regular-sized pans because it rises more as it bakes. A springform pan is not recommended because it loses its shape as you move it around.
It’s essential not to use any nonstick coatings when baking chiffon cake because they prevent the batter from climbing up and sticking to the sides of the pan as it bakes. You also don’t want to grease your pan before baking either because this will lead to uneven cooking and prevent your cake from climbing up.
Does Chiffon Cake Need a Special Pan?
The tube pan is used to make the chiffon cake. Tube pans have a hole in the center and straight sides above the cake.
A chiffon cake is a simple sponge cake leavened with whipped egg whites rather than yeast or baking powder; this gives it an airy texture and moist crumb that has made it popular since the 1920s.
Though the author of the original recipe for chiffon cake did eventually develop chiffon-specific pans, your regular 9″ round pan will work just fine if you don’t have one on hand. Your cake may even expand slightly over the top of the pan during baking, giving it an attractive shape.
Difference Between a Regular Pan and a Tube Pan
Tube pans are more commonly used for chiffon cakes than regular cake pans. The difference between a tube pan and a regular pan is that the sides of the tube pan are straight and do not rise above the cake. Tube pans are also wider than standard cake pans, so you’ll need a pan about 10 inches in diameter to make a round chiffon cake.
Here is a comparison between a regular cake pan and a tube pan.
|Regular Cake Pan
|A tube pan is a round, heavy-duty pan with straight sides and a long neck that flares out to form a flange around the rim.
|A regular cake pan is a medium-sized pan typically holding a round cake. A standard cake pan has a diameter of 9 inches and a height of 3 inches.
|They are typically used for cakes, bread, and other baked goods.
|Regular cake pans are also used for cakes, bread, and other baked goods.
|A tube pan can be made of metal or silicone, and they are often sold in sets of two or three.
|A regular cake pan is a type of pan used to bake cakes. It is typically made of aluminum or nonstick coating and is usually round.
|A tube pan is a baking pan similar to a Bundt pan. The difference is that the hole in the center of a tube pan goes straight through the middle.
|A regular cake pan is a round metal pan with one flat bottom, which allows the cake to be in direct contact with the oven’s surface.
|One advantage to cooking cakes in a tube pan is that it cools faster because the heat can circulate more efficiently.
|It’s typically sold as an individual piece, but it can also be purchased in multiple pans sets.
Does a Glass Pan Work for Baking Chiffon Cake?
Chiffon cake is an airy dessert typically baked in a tube pan. Some cooks prefer to bake their chiffon cake in a glass baking dish instead because it gives them more room for the cake to rise and spread.
A chiffon cake can be made in a glass pan, but you’ll need to take the following extra steps before baking:
- Grease and flour the pan (don’t skip this step)
- Place the greased and floured pan on a cookie sheet or jelly roll pan
- Bake at 350 degrees F
- Remove from oven when done, let cool in pan for 2 hours
Care Tips When Baking a Chiffon Cake in a Regular Pan
Chiffon cakes are delicate, so following these tips is essential to ensure a perfect cake every time.
- Always grease and flour the pan before you bake your cake.
- Bake at 350 degrees F. This is the temperature at which chiffon cakes are traditionally baked.
- Check your cake after 20 minutes of baking. If the cake is browning too quickly, reduce the temperature to 325 degrees F.
- Chiffon cakes have high sugar content, so they can be very sticky when they first come out of the oven.
- They are very fragile when they first come out of the oven, so handle them carefully.
- The edges of a chiffon cake will start to brown while the center is still very moist.
- The cake is best served the day it is made.
- Grease and flour the pan. The sides of a chiffon cake will rise above the cake, so it’s important to grease and flour the pan before filling it with batter.
- Glass or metal pans are preferred for baking a chiffon cake; avoid using nonstick pans, which often don’t get hot enough in the oven to bake the cake properly.
- The glass and metal pan transfer heat well into the batter, resulting in an even bake.
- Use a pan with a removable bottom to make it easier to remove your cake after it’s baked.
- A deep pan is essential because chiffon cakes can rise very high while they bake. It will help prevent the cake from rising out of the top of the pan and collapsing once it’s removed from the oven.
- Unmold the cake after it has cooled.
Chiffon cakes are delicate and airy desserts usually baked in a tube pan. You can make the chiffon cake in a regular pan if you don’t have a tube pan. The chiffon cake needs to be handled with care when it comes out of the oven. The edges of the cake will start to brown while the center is still very moist, and you should serve it the day you make it.
If you are interested in the best kitchen products and accessories, be sure to visit my Recommended Products Page (click to see my page), Which includes all of my top picks by category.