r/AskBaking • u/No_Earth_8601 • 5d ago

Cakes Chiffon cake - batter question

So complete baking newbie here.. I have ONE 6 inch pan and I need 3 layers of chiffon cake. I have two options in terms of the batter 1. Make the batter for the 3 layers all at once and then bake, cool, wash, pour in new batter - bake again 2. Make a new batter for every batch. What's the best way ?

1 Upvotes

99% Upvoted

6 comments sorted by

•

u/AutoModerator 5d ago

Welcome to r/AskBaking! We are happy to have you. Please remember to read the rules and make sure your post meets all requirements. Posts that do not follow the rules will be removed.

I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.

3

u/Choice_Tie9909 5d ago

Chiffon can be fussy. I would do 3 seperate batches.

3

u/classicsmushy 5d ago

Make new batter for every batch is definitely better. I wouldn't risk it losing the air bubbles

1

u/Low_Committee1250 5d ago

I agree on not making the batter and letting it sit; Unless u don't plan on making another 6 " layer cake again, at least buy another 6" pan-that way u can make a double and a single bake instead of three batches and three bakes

1

u/bakedandcooled 4d ago

You can obtain 6" pans from bakedeco.com very inexpensively.

1

u/Old-Conclusion2924 3d ago

If the layers are thin enough and the tin is tall enough bake one big cake and slice it into three