can i bake chiffon cake on a regular pan???

Discussion in 'Food & Cooking' started by asiringchef, Apr 28, 2011.

  1. asiringchef

    asiringchef

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    Just Graduated From Culinary School
    my sis' birthday is next week and i want to make her a chocolate chiffon cake.. i don't have a tube pan.. i have regular rectangular pans though. from the most recipes i read on the net, they used round or tube pans for rising purposes. is it okay use regular pans? thank you :D how bout a great choco chiffon recipe too? haha. thanks! :D
     
  2. dobzre

    dobzre

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    Professional Chef
    Rules rules rules.... Bake it in a regular pan and trim the excess if its that imperative.

    Water (boiling) 2 oz

    Chocolate 2.5 oz

    Egg Yolks 2 oz

    Canola Oil 1.5 oz

    Vanilla 1/2 tsp

    Cake Flour 3 oz

    Baking Powder 1/8 oz

    Baking Soda 1/8 tsp

    Sugar # 1 3.5 oz

    Egg Whites 3 1/4 oz

    Sugar # 2 1.5 oz

    Cream of Tartar 1/3 tsp

    1 Pour boiling water over chocolate, let sit for 1 minute. Whisk to emulsify.

    2 Combine flour, BS, BP and sugar #1 in a bowl.

    3 Add egg yolks, oil, and vanilla to chocolate and whisk in.

    4. Combine dry and wet to make a smooth batter.

    5 Combine sugar # 2 with cream of tartar, and add to egg whites. Beat to soft peaks.

    6 Fold Whites into batter in 3 stages.

    7 Bake at 350 30-25 minutes.

    8 Cool, unmold and pour on ganache (if you feel so inclined) and allow to drip down the sides for visual effect.

    Ganache for glazing

    Heavy Cream 6 oz

    Chocolate (Chopped) 8 oz

    Corn Syrup 2 oz

    1 Bring cream to a boil with syrup and pour over chocolate, let set for about 30 seconds.

    2 With an immersion blender, blend mixture until smooth. (don't pump the immersion blender up and down pulse briefly to get it going and a vortex with form, you don't want to force air into it by pumping up and down). Let cool until thick but still pour-able.