Why should a Chiffon cake pan not be greasy?

Here's why:

* Rising: Chiffon cakes rely on the reaction of egg whites beaten to stiff peaks for their rise. When the batter clings to the sides of the ungreased pan, it pulls away from the center as it rises, creating a hollow center and a tall, airy cake.

* Texture: The delicate, airy texture of a chiffon cake is achieved by the batter's ability to cling to the pan's sides, creating a thin, even crust. Greasing the pan would disrupt this process, leading to a denser, less airy cake.

* Appearance: Chiffon cakes are known for their beautiful, even appearance. Greasing the pan can result in a cake that sticks to the sides and doesn't release easily, leading to tears and uneven edges.

Instead of greasing the pan, you can use a non-stick spray, dust the pan with flour, or line the pan with parchment paper.

These methods will help the batter cling to the sides, ensuring proper rise and a perfectly airy chiffon cake.