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.