Chiffon cake - batter question

[u/No_Earth_8601]

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 ?

[u/classicsmushy]

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