Posted by Stephanie A. Gelman on April 24, 1998 at 02:48:10:
In Reply to: Re: Tube Pan posted by Gerard on March 15, 1998 at 19:21:45:
:Having baked a few chiffon cakes my self, I would hazzard to guess
that the pan was not completely dry when you put the batter in.
Another thing might have been that the cake batter was to moist.
Chiffon and Angelfood cakes are very delicate. Once they have
cooled the chemical process comes to a halt and can not be
restarted where you left off (i.e. putting it back into the oven
after it has cooled and expecting it to start baking at the point
it left off).
A tip for when the cake does not come out clean, icing has been
know to cover a multitude of mistakes. For cakes like chiffon
and angelfood I like either a whip cream icing or a light mousse.
It ends up looking wonderful and tastes just as great.