Recipe: Appetizing My Way to Remove a Chiffon Cake From the Pan

My Way to Remove a Chiffon Cake From the Pan. Great recipe for My Way to Remove a Chiffon Cake From the Pan. Chiffon cakes are tightly stuck to the pan, so it's surprisingly difficult to take them out. I've had several failures removing the sides, so I came up with this method.

Because their volume comes from stiffly-beaten egg whites, rather than from something like creamed butter, sugar and eggs. This cools the cake down enough so you can carefully remove it from the pan. Use a knife to loosen the cake from the pan. You can have My Way to Remove a Chiffon Cake From the Pan using 1 ingredients and 8 steps. Here is how you achieve that.

Ingredients of My Way to Remove a Chiffon Cake From the Pan

1. Prepare 1 of A chiffon cake baked in an aluminium cake pan.

Carefully slide the knife between the cake and the pan, moving slowly around the edge. My Way to Remove a Chiffon Cake From the Pan Chiffon cakes are tightly stuck to the pan, so it's surprisingly difficult to take them out. I've had several failures removing the sides, so I came up with this method. Read on to learn how to remove a cake from the pan.

My Way to Remove a Chiffon Cake From the Pan step by step

1. Let the chiffon cake cool down completely. If the funnel is cool to the touch it's cooled down enough..
2. Put the tip of a petty knife (a thin-bladed knife) about 2 cm deep in the sides, and go around it completely. If there is any sponge sticking out, press it into the pan with your hands as you go around with the knife..
3. Insert a chiffon cake palette knife between the cake sponge and the funnel, and go all the way around..
4. If you don't have a chiffon cake palette knife, a bamboo skewer works too! Since the funnel is narrow, a petty knife is hard to use around it..
5. Turn the cake pan over, and press down on the bottom firmly without hesitating..
6. It will pop out cleanly. None of the sides of the sponge will remain stuck to the pan this way..
7. Pull a little of the bottom of the cake away from the pan bottom to make a gap for the knife..
8. Push the knife in until it hits the funnel, and go all the way around with it..

Place the pan onto a sheet of parchment paper and trace with a pencil. Cut out the shape and place it into the bottom of the pan. Apply baking shortening evenly onto the paper and along the sides of the pan. Gently but quickly shake the pan, moving it only about one inch up and down. The cake will begin to bounce and you'll feel it loosen from the pan.