I feel like I’ve been gone forever, but in reality, I’ve only missed two weeks of baking with the Heavenly Cake Bakers. I skipped the <a href="http://heavenlycakeplace.blogspot.com/2011/03/devils-food-cake-with-midnight-ganache.html"Devil's food cake because we were on chocolate overdose in our house. I also skipped last weekend’s free choice because I was away in San Francisco for EclipseCon from Sunday to Friday. Somehow, having skipped only two weeks, I managed to forget how to take pictures for the blog. 😉 I only got three this time.
Mix most of the wet ingredients into the dry, then beat egg whites (plus a couple of tablespoons of sugar and some cream of tartar) to stiff peaks. Fold fluffy whites into the rest of the batter, and you’re done.
As I was getting the ingredients ready, I realized that my spring form pan is only about 2″ high. I dug through my cupboard to see if I had anything else suitable, but came up empty-handed. The recipe for the chiffon is the same as the one used for the bostini, so I considered making this as cupcakes, but decided against it. Then it occurred to me — it’s also the same recipe as is done in a tube pan in The Cake Bible. So, I decided to go for that option.
The cake rose up quite a bit above the rim, but I had visions of disaster in my head from Marie’s reminder about her previous chocolate tweed angel food cake, so I decided to play it safe. I let the cake cool in the pan until it was almost level with the centre tube, then flipped it over onto an elevated rack. The centre tube did its job and kept the rest of the cake from getting smooshed.
The cake’s a little dry by itself, but add the orange marmalade sweetened whipped cream, and you have a real winner. I’m going to take the rest of the cake in to work tomorrow. Hopefully the cream holds up reasonably well until it gets eaten.
Edited to add: OK, I just couldn’t resist going and grabbing a quick picture of the completed cake that I forgot to take earlier. Look at how tall it is and how nice the crumb looks!
eatsndrinks.ca 
I love it in the tube pan!
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What tremendous height; it looks great!
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Wow – that’s so high. Gorgeous!
Your pan looks non-stick, but did you have to grease/flour it at all? I was thinking the presentation in a tube pan would really pretty, but I was wondering how it would work when you couldn’t take the sides/bottom off.
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Thanks for the compliments, ladies!
inthekitchen, my tube pan is a 2 piece one, where the side can be removed from the bottom/tube. I used a thin sharp knife around the side to loosen, pulled the side ring off, then used the knife along the bottom and tube, to loosen there. Flip upside down, and you’re done. Actually, Rose recently had a post on her blog about how to get nice sides from a cake done in a tube pan: http://www.realbakingwithrose.com/2011/01/the_search_for_showcase_perfec.html
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Kristina, that is one glorious chiffon cake. Looks so spongy and beautiful!
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beautiful cake crumb and crust color! great job!
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