Anodized Aluminum Loose Bottom Round Chiffon Cake Pan

• Food grade material: This chiffon cake pan is made of anodized aluminum. Food grade material with a high heat resistance up to 446℉/230℃. Superior heat conductivity provides even heating. Easily bake a beautiful golden brown chiffon cake with its help.
• A pan for chiffon cakes: If you are looking for a cake pan to bake chiffon cakes without any collapsing, this is the one! Our cake pan has an inner surface which the batter can cling to when rising and while cooling upside down and thus the cake can rise beautifully as it bakes and comes out to be high, light and fluffy.
• Loose bottom for easy removal: our cake pan has detachable bottom so you can release the cake from the pan without tearing it. Simply run a thin plastic spatula around the sides to loosen the cake and pop it out from the bottom.
• No batter leaking: Two parts of the pan fit perfectly together. No curves or groove to hide batter or dirt. Rest assured that there is no batter leaking out of the bottom while it is baking.
• Well-polished finish, easy to clean: Fine craftsmanship and no sharp edges. High sturdy sides and rolled edges produce beautifully straight edges. Not dishwasher safe, but very easy to clean with soapy water and a dishcloth. A gentle scrub can wipe off all the cake crumbs with ease.
• Two sizes to choose: We have two sizes of chiffon cake pans. You can pick the 6-inch round cake pan to make a single serve chiffon cake. If you tend to make cakes for a family or a taller and larger chiffon cake so you can slice it into several layers, the 8-inch one would be a better choice.
• Not just for chiffon cakes: You can use it to bake chiffon cakes, various sorts of sponge cakes, cheesecakes or brownies, or you can use it as a cake mold (since it has a removable bottom) to make some no bake desserts such as no bake cheesecakes, mousse cakes, ice cream cakes and so on.
• Product Dimensions

        6-inch round cake pan: 6.61"D x 6.61"W x 2.87"H / 16.8cmD x 16.8cmW x 7.3cmH

        8-inch round cake pan: 8.66"D x 8.66"W x 3.15"H / 22cmD x 22cmW x 8cmH

Orange Chiffon Cake Recipe

Ingredients

30g vegetable oil

Some orange zest

35g fresh orange juice

55g cake flour

3 eggs (about 55g each)

50g granulated sugar

5g lemon juice

5g vanilla extract

A 6-inch round chiffon cake pan

Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

*You have to use a chiffon cake pan to make this chiffon cake. Regular round cake pans won’t work.

Steps:

1. Wash the oranges. In a clean bowl, bring together vegetable oil, orange zest and fresh orange juice and mix well. Sift in cake flour and mix well. Separate the eggs. Add the egg yolks into the batter mixture and mix well. Set aside.
2. Preheat the oven to 302℉(150℃). Grab a 6-inch round chiffon cake pan. Do not grease it.
3. Add sugar, lemon juice, and vanilla extract into the egg white bowl, and use a hand mixer to beat in medium-high speed until stiff peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Scoop in rest of the whipped egg white and gently fold it in until just combined. Pour all the batter into the chiffon cake pan, give it some taps, and send into the oven to bake for 45 minutes.
4. Take the cake out of the oven right away, give it a tap or two, turn it upside down and let it cool on the cooling rack. *Never skip this step or the cake will just collapse.
5. Wait until the cake is completely cool down; take it out of the cake pan, slice and serve.