Chiffon Cake are a lighter and more airy alternative to the traditional sponge cake. They use plain vegetable oil than traditional butter. However, because of this, making Chiffon Cakes are a little different. While you can use a regular cake pan, results are usually not as good. Chiffon Cake Pan are unique because of the protruding feet and the fluted center. The Best Chiffon Cake Pan bakes the cake rapidly and lets you invert it after baking.

What is a Chiffon Cake?

Chiffon cake was first invented by Harry Baker, a Car salesman turned baker. It was his signature cake until general mills acquired the right. What sets his cake apart from traditional cake was how light and airy it is. This was achieved by using standard vegetable oil instead of butter. The downside to this is that the flavor is not as rich. You can usually compensate by adding icing or topping.

How to Use a Chiffon Cake Pan

Using a Chiffon Cake Pan is very much like a regular cake pan. Pop in the batter and bake. The main difference comes after baking and unmolding. After you bake, you invert the pan so that it can cool. If you leave it up right, the texture of the cake will become too dense. Models that are made of pure aluminum are preferable. They stick more and will hold on to the cake better when inverted. It also helps the cake rise better.

The problem is that unmolding is a little more difficult. What you can usually do is tap the side until it separates from the pan. Push the cake up from the base and gently squeeze the side until the base detaches from the cake.

Nonstick models will work however they might fall off when inverted. Nevertheless, they are easier to unmold and your chance of it being ruined when inverted are relatively slim.

Why is there a Hole?

The hole in the center helps the cake bake faster. Heat can permeate through the center quicker and let the cake rise faster. Standard cake pans are solid in the center. As a result, cakes needs to be baked at a slightly lower temperature. They also have to rest longer to get a uniform bake.

Chiffon Cake Not Fluffy?

If your cake is not fluffy, make sure you invert the cake after baking. Many people omit this step and the cake collapse on itself. As a result, the cake is more dense than desired. I would also recommend that you omit the butter, thats the whole reason why its more airy.

Best Chiffon Cake Pan List

Below, you will find a list of some of the Best Chiffon Cake Pan. I have included a option for the standard aluminum and a nonstick model. They both work, choose one that suits your need.

Nordic Ware Natural Aluminum Commercial 2-Piece Angel Food Pan (Best Overall)

Nordic Ware Chiffon Pan is perfect for making Chiffon Cake. The pan uses a natural aluminum construction for quick and even heating. The top has legs for when you need to invert it and the bottom removes for easy unmolding. Some people might not like that this will stick, buts its actually beneficial for when you invert it. It also helps the cake rise.

Chicago Metallic Professional 2-Piece 9.5-Inch Angel Food Cake Pan with Feet (Best Nonstick Model)

If your cake pan simply sticking regardless of what you do, then a nonstick model might be for you. This model has all the great feature of the Nordic ware. A removable bottom and feets for inverting. This model is also dishwasher safe making it easy for cleaning.

Thoughts

A Chiffon Cake Pan is very different from your standard cake pan. The feet on the top is for inverted and the flutted center helps the cake rises. Sticking is actually preferable for these cake. But some people have some issue unmolding. In this case, getting a nonstick model might be better.

Want more Cake Pan? Check out our article on the Best Heart Shaped Cake Pan.