CHIFFON CAKE WITHOUT TUBE PAN RECIPES

Steps:

• Preheat oven to 325°F. Line bottom of a 10-cup tube pan with parchment paper cut to fit bottom of pan; set aside. Sift together flour, granulated sugar, cocoa, baking powder, and salt into a large bowl; stir to combine. Make a well in center of mixture. Add egg yolks, coffee, oil, and vanilla to the well; whisk into flour mixture until smooth, scraping down sides of bowl as needed. Set aside.
• Beat egg whites and cream of tartar with an electric mixer on high speed until stiff peaks form, about 2 minutes. Gently fold egg white mixture into flour batter. Pour batter into prepared tube pan.
• Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 50 to 55 minutes. Remove cake from oven; immediately invert pan onto legs of pan, or onto a bottle such as a wine or vinegar bottle. Let cake cool completely, about 2 hours.
• Run a knife around edges of pan to release cake from sides; remove cake from pan. Remove and discard parchment paper from bottom of cake. Garnish cake with sifted powdered sugar. Serve with whipped cream and raspberries.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. For sauce, in a saucepan, combine confectioners' sugar, juice and 1/4 cup cubed butter; cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in rum. Reserve 3/4 cup for serving., Preheat oven to 375°. Grease and flour a 10-in. tube pan. Sift flour, baking powder, cinnamon, salt and nutmeg together twice; set aside., In a bowl, beat egg whites on medium until soft peaks form. Gradually add 1/4 cup brown sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form., In another bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup remaining brown sugar and the vanilla, beating on high speed until thick. Fold a fourth of the egg whites into batter. Alternately fold in flour mixture and remaining whites. Fold in melted butter., Transfer to prepared pan. Bake on lowest oven rack 25-30 minutes or until top springs back when lightly touched. Immediately poke holes in cake with a fork; slowly pour remaining sauce over cake, allowing sauce to absorb into cake. Cool completely in pan on a wire rack. Invert onto a serving plate. Serve with reserved sauce and, if desired, whipped cream and glazed pecans.