Hi kassie i tried the chiffon and it came out great the only thing is that it was a bit too sweet for how my family normally likes things, how much could I reduce the sugar without messing anything up?
i’d recommend finding a recipe that’s already formulated to have less sugar! Sugar plays a big role in the final texture of the cake, by lowering the sugar in the recipe you’ll end up with a dry finished product. Nicola Lamb has a great toasted flour and chamomile chiffon recipe in her book SIFT, that you could check out. just omit the chamomile :)
when doing 8" chiffon, I put about 400 grams per pan using 2-8" cake pans and it rises basically flush with the top of a 2 inch tall cake pan. there's an about 26% increase in volume between a an 8" and 9" cake pan. so you'd be looking at needing about 1008 grams of batter 500 grams per pan.
Looking at the numbers though, yeah 2x of this batch size should get ya 1020 grams of batter perfect for 9" cake pans
Hi kassie i tried the chiffon and it came out great the only thing is that it was a bit too sweet for how my family normally likes things, how much could I reduce the sugar without messing anything up?
i’d recommend finding a recipe that’s already formulated to have less sugar! Sugar plays a big role in the final texture of the cake, by lowering the sugar in the recipe you’ll end up with a dry finished product. Nicola Lamb has a great toasted flour and chamomile chiffon recipe in her book SIFT, that you could check out. just omit the chamomile :)
Thanks :) I ended up using your recipe just changed some fillings and lowered the sugar in others. It came out great! :)
Is it possible to use all purpose flour instead of cake flour?
I've baked it with all purpose before and it turns out fine! Probably not as fine as a crumb as it would be with cake flour, but still a tasty cake :)
How much should the 8” cake rise in the pan? Can I double this recipe to make two 9” cakes and just watch the baking time?
when doing 8" chiffon, I put about 400 grams per pan using 2-8" cake pans and it rises basically flush with the top of a 2 inch tall cake pan. there's an about 26% increase in volume between a an 8" and 9" cake pan. so you'd be looking at needing about 1008 grams of batter 500 grams per pan.
Looking at the numbers though, yeah 2x of this batch size should get ya 1020 grams of batter perfect for 9" cake pans
I could not get the cake to release for the life of me. Any tips?
hey! could i add some cornmeal into this one? :)
Hey Kassie, what is a sheet pan extender?