How can I choose the best pelvis of the chiffon cake?
chiffon cakes are very lightweight cakes based on vegetable oil and require a special pan that will support air dough during baking. Most bakers use the pelvis of the cipher of the tube, although in an emergency, a small round or square pan can be replaced. The pan material can also affect the baking process, with dark colored metal pans or glass -producing brown cakes and heavy pans maintaining heat better than light. Proper handling of the chiffon is as important as the pelvis, as it should be cooled upside down to prevent dense results.
Most chiffon cakes are made of cake or pastry flour, eggs and sugar, as well as vegetable oil and baking powder. The high oil content keeps the cake fresh even at cold temperatures and baking powder and the beaten egg whites create a fluffy foam dough, which rises to twice the original volume during the baking process. This dough can sink in the oven if it does not have sufficient supportHowever, the ARA produces a dense, inedible cake.
The best shape of the pelvis of the chiffon cake is a tube or pelvis Bundt, which has a slender central cylinder that supports the chiffon dough and produces a cake in the shape of a ring. If you do not have a tubular pan, you can replace a round cake with 8 to 9 inches (20- to 23 cm). You can also use a half -leaf pan to create a very thin wide chiffon cake suitable for cutting and rolling.
Most types of cake pans are made of aluminum or steel, often with a non -stick coating applied to the surface. Choose a dark colored metal pan over light because they produce a more consistent brown cake. The virgins for glass and ceramic tubes are relatively rare and usually smaller than their metal cousins, but their larger thermal mass means that they maintain warmth well and very evenly bake. Silicone chiffon cake pan brown relatively bad,But removing and cleaning the pelvis very easy. Since silicone is flexible, you may need a cookie leaf or metal frame to stabilize the pelvis.
Neither the best pan of the chiffon cakes will not hold your cake fluffy if you can handle it after baking. While the cake is warm, its structure is still tradable and may fall. Always cool chiffon cakes upside down by supporting pelvis pans on a bottle stretched through the opening in the pan, or by supporting round or flat pans on the glasses placed in the corners. Do not let the supports touch the cake itself and do not allow the cake too much to cool completely.