for me, i find it easier to fill the individual angel food pans for ROSE’S heavenly CAKES: Coffee Chiffonlets with Dulce de Leche Whipped Cream (page 334) with a large piping bag. it is faster and less messy.
this is how full my chiffonlets baked in the oven:
i cool the chiffonlets suspended over large piping tips. i rest a cooling rack above to prevent tipping. it is worth the extra effort: try cooling a chiffon or chiffonlets upright and the cake virtually sinks in.