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chestercheeto
Posted 2 May 2008 , 4:21am
post #2 of 3
i bake chiffons in regular pans, but i cool them upside down so they don't collapse. sometimes it means holding the pan in my hands for 5 minutes before setting it on a rack to cool. i don't know if this is necessary, but i'd rather have tired arms than risk a deflated cake. maybe someone else has better advice?
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