Ok I know that this has been discused but I still don't know how to prevent sticky tops when I make WASC. I have made the white and the chocolate and I don't seem to have the problem with the chocolate. I do use whole eggs rather than just the whites although it did happen when I made it for the first time with whites only. They seem to bake beautifully and not soft/gooey to the touch but nice and "springy" not over or under baked. it is after they cool or after I wrap them is saran wrap I notice condensation / wetness on the tops and when I pull of the wrap the tops pull away. It isn't like alot of cake comes of just the top lifts off. Now I am not a professional baker but I have baked for a long time and have never had this happen- I just don't get it 
. I am afraid that if I bake them longer they will be dry.
I get the same thing with my WASC cakes. I take that layer off. I have found that putting a piece of parchment paper on it when it is hot and let sit on it ( I use a cooling rack to push down on it) for awhile that top layer will peel right off with the paper.
Hope this helps. If anybody has anyother ideas I'd like to find out too!
Quote by @%username% on %date%
%body%