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I've made some beautiful and yummy Chiffon cakes. I use a nordicwear tube pan and I hang it upside down on the coke bottle to cool completely before i depan it. I've been using a frosting spatula around the perimiter before tipping it upside down but the cake still doesn't come out perfectly clean yet; bits on the bottom of the tube pan or on the neck. Any suggestions?
***Chiffon cakes are a specialty. They are always cooled upside down and *Never*Never* use cake release product on them.
Are you using the type of angel food cake pan that separates? You don't even need a bottle for them because they have legs of their own to stand on and air still circulates while the top (when inverted, the bottom) cools.
This is what I'm talking about - I've never had any problem with separating the cake from the pan once it has cooled.
I agree with previous poster....I use the two piece angel food cake pan with the little legs and never have a problem.
I remember that I had one Angel food cake pan long ago which wasn't a two piece that I always had a bit of a problem sticking...I always used a silicone spatula around the edge of the pan as well as around the hole (don't use metal spatula as it might scratch the pan) to loosen the cake.
No my pan does not have the triangle wings. ts just a nordic tube pan.Its a white color inside, not a dark/dark nonstick. I hang it upside down on the bottle.
I saw the removable bottom but i'm afraid of the batter leaking out before it begins to 'solidify' so to say. I have an electric stove that runs a bit high on temperature. I cook the cake at 325 unless indicated otherwise
can you advise me on the bottom springtype seperate pan?
thanks so much!
i'm cooking 2 chiffons for a school fund raiser next month. taste awesome but could appear prettier...
I would fix your problem the old-fashioned way -- butter or grease the cake pan and dust the grease with flour before pouring in the batter.
Whe baking a chiffon cake you can grease only the bottom of the pan but never the sides and you don't dust with flour. I have never had a problem getting an angel food cake or chiffon cake out of an increased pan but those 2 part pans are intriguing.
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