Back to babycakes!
Although I usually substitute pans and shapes with abandon (sorry Rose and NordicWare), in the case of these little cakes, an angel food cake pan of some kind, large or small, would have been a help in maintaining height. Although these chiffon cakes have eggs in them, their texture is light and spongy, and because making them in cupcake pans made it impossible for me to invert them during cooling, they shrank alarmingly.
I put them out at the bakery, but because I then ran off into a very busy week, I don't actually know how they did. If anyone had one, let me know what you thought. I would make them again, or make the recipe as a large angel food cake, if I ever get it together and get an angel food cake pan.
And yes, doubters, there are pieces of kitchen equipment I DON'T possess. Really.