There are several useful tools for baking successful chiffon cakes despite relies on the whipped egg whites correct method. Description of the picture from left to right as below:
- The removable chiffon cake tube pan (20cm in diameter suitable for 3-4 eggs recipe), central tube assured the even distribution of heat to the batter, resulting in cakes that cooked more quickly.
- Non-sticky chiffon cake huge tube pan 26cm in diameter (depends on your batter percentage , normally use for 5 eggs and above recipe)
- Cake tester to draw any line above your chiffon cake batter before baking or you may use it to test whether the cake is ready after baked.
- Small spatula to remove it smoothly from chiffon cake tube pan. I found it is the vital tool.
If you find any difficulties to find these baking tools/molds above, I can help you to place order and send over to you. Just drop me the email to firstname.lastname@example.org or click on this Shop page for more details.
Baking have become one of my favorite hobbies, specially to destress after a hectic day. Don't believe me? Give it a try.
Chiffon cake history: (Excerpted from http://en.wikipedia.org/wiki/Chiffon_cake)
The chiffon cake was invented in 1927 by Harry Baker, a California insurance salesman turned caterer. Mr. Baker kept the recipe secret for 20 years until he sold it to General Mills. At this point the name was changed to "chiffon cake" and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.