i always wanted to try making chiffon cake…its light, airy and soft as a cloud. The problem is i havent tried a good recipe on it and if i encounter one (from Heavenly cakes). I dont really get it the way i wanted it to be. Maybe because of the scarce materials i have…i am not sure.
Whenever i attend parties or even sometimes i purchase cakes from outside, I always encounter chiffon cakes that are very soft and airy which i love! And the distinctive characteristic of the cakes that always confuse me is that…IT DOESNT HAVE A HOLE in the center. I am thinking…“why is it that every time i encounter a recipe of chiffon cake, it says there to use angel food cake pans(the one that has a center on it). Then why is it that this cake is complete and its center doesnt have a hole on it?? How did they make a chiffon cake without a hole in the center??”
So…my question is. How can i make a chiffon cake WITH its center still intact? OR Can i make a chiffon cake using 2 ordinary 9x2 pans? OR…is it possible to make a chiffon cake without using an angle food cake pan?
Thanks for the advice!
PS: if u have a good recipe..kindly share thanks!