Twice now when I have taken Chiffon and Angel Food cake out of the oven and inverted the pan as instructed the cake has fallen out of the pan. The cakes have been done I think, firm to touch and I have not treated the sides of the pan.
Why is this happening?
That's weird. They stick like crazy for me. .....even if it was under baked it still sticks to the pan but it sinks in like the air was sucked out of it. Did you break apart the cake and taste it? If so, you'd know if it wasn't baked enough.
The only guess I have is your pan being a problem Are you using some sort of Teflon coated pan?
You can't grease the bottom either--you can line with a piece of parchment cut to shape. Maybe your grease spread up the sides when you added the batter to the pan.
Yes, must be the pan. It's not teflon coated and I didn't use any treatment on pan or parchment.
Cake was cooked. When it started to fall out I turned it over and it sank a bit, but it's edible.
Thanks for your response.
dang so sorry that happened
but that's what i think/figure will happen every time i do this
i hate that for you though
was it overbaked maybe??
ok --wait--you said 'firm to touch'
but just after you took it out that you touched it right?
you didn't check on it during the bake did you??
they don't like it if you peek at 'em before they're fully done
no, not over baked.
Thanks for your response
I test sponge and chiffon and angel food cakes with a toothpick in the middle of the cake, halfway between the outside edge and the core.
But anyway you have stumped us because such cake falling out of the pan is not anything any of us have experienced.
Maybe Cake Central should give you a year's subscription to their magazine, because the rest of us can't help.