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.
There are several ways to unmold a chiffon cake...I'm not very good at using a knife around the sides, so I don't use it (except for just the top 2 cm). I also don't have the courage to take it all out by hand. I used a palette knife meant for chiffon cakes around the funnel, and a petty knife around the sides. Recipe by Stylish Mama
Open in Cookpad AppCooking Instructions
- 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.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
Similar Recipes
-
Chiffon Cake Decoration Chiffon Cake Decoration
Store-bought cakes are delicious, but I wanted to try making a light, non-greasy cake.Using non-dairy cream cuts down on the greasiness. Chiffon cake is light, so I gave it a light cream finish. It's also easy to decorate. Adjust the sweetness of the cream based on the sweetness of the sandwiched strawberries and canned fruit. Recipe by Nagari-na
-
Classic Oil-free Chiffon Cake Classic Oil-free Chiffon Cake
I wanted to eat some soufflé, but I can't do a water bath in my oven. So, I came up with a soufflé-style chiffon that didn't require a water bath. We like this better than normal chiffon cake.Don't let the meringue get too stiff. Other than that, nothing special. Recipe by Saishoku kenbi -
Marbled Chiffon Cake Cocoa Chiffon Marbled Chiffon Cake Cocoa Chiffon
I got used to making a plain chiffon, so I challenged myself to a new recipe I thought if I made a normal cocoa chiffon, I might fail because of the oil from tge cocoa powder, so I tried with a cocoa marble chiffon first.The amount of the ingredients for each mold size: 20 cm diameter mold : 5 eggs, 18 cm diameter mold : 4 eggs, 17 cm diameter mold : 3 eggs, 15 cm diameter mold : 2 eggs. Recipe by Chi-ha- -
Matcha Chiffon Cake Matcha Chiffon Cake
I love chiffon cake and azuki beans paste. So I created a matcha flavour chiffon cake which goes well with azuki paste.Whipped cream served with azuki paste is perfect.Make sure to whip merengue until firm peak form and gently fold batter to retain tiny bubbles.When you remove from the mold, run the bamboo skewer or chiffon cake knife around the cake – using an up and down motion – then remove. Turn cake over gently.You can make this chiffon cake without matcha liqueur (just add some more water to it instead; the amounts for both are listed below). Recipe by Chikazo- -
Basic Chiffon Cake with Tea Basic Chiffon Cake with Tea
I wanted to create a chiffon cake recipe that even beginners could make without fail.Making the meringue is essential for chiffon cake. If you make the meringue well, then it is not an exaggeration to say that you've succeeded halfway! Recipe by nayuta21. -
Plain Chiffon Cake Plain Chiffon Cake
I finally settled on this recipe. I modified the amount of the ingredients so that you won't fail and you can get the same result every time.Bring the ingredients to room temperature. The baking time and temperature are just suggestions. The key is to work quickly and carefully.Weigh the ingredients precisely in advance. Recipe by Myumako -
My Vanilla Chiffon Cake My Vanilla Chiffon Cake
Standard Chiffon cake. Vanilla beans and milk are necessary.If you whip the egg whites first, they can wait in the refrigerator.If the milk is warm, the cake will expand too much, so cold milk is good.Adding vanilla beans and milk together increases the deliciousness and the aroma. You absolutely must put them in. Recipe by ko-ko -
Pandan Chiffon Cake Pandan Chiffon Cake
I like chiffon cakes very much, pandan chiffon, jackfruit chiffon, avocado chiffon, chocolate chiffon, banana chiffon, mango chiffon, you name it. There are so many kinds of chiffon cakes.Pandan leaves and pandan paste are popular ingredients in many Southeast Asian cuisines. We have grown two pandan plants in our mini garden which they have grown very well.For this pandan cake I used our own pandan and added one drop of green colouring, the colour enhanced by adding a small drop of food green colouring.
-
Chocolate Chiffon Cake Chocolate Chiffon Cake
This cake is a cross between a gateau chocolat and a chiffon cake, resulting in a dense yet fluffy texture. It's perfect for decorating as a Christmas or birthday cake.The origin of this recipeI was into making chiffon cakes and wanted to create a chocolate version that my kids would love.
Translated from Cookpad Japan -
Soufflé Chiffon Cake Soufflé Chiffon Cake
I was waiting to make a chiffon cake until I could come up with a recipe. My eolled soufflé cake got very good reviews, so I wondered how it would turn out if I made it into a soufflé chiffon cake...? So that is how I came up with this recipe.Add the cake flour to the bubbling butter and roll it up. Recipe by Ah*mi -
Basic Plain Chiffon Cake Basic Plain Chiffon Cake
I went through a few cookbooks on chiffon cakes as well as various recipes, and I came up with this for a moist, fluffy and foolproof chiffon cake.The perfect meringue is glossy, fine and soft.You can make other variations with this recipe using different liquid or dry ingredients. I use 40 g of granulated sugar for egg whites to make a constant meringue every time. Recipe by xxxBEBExxx -
Basic Plain Chiffon Cake Basic Plain Chiffon Cake
I used to bake this chiffon cake in a one size smaller mold.Since I bought a common size mold, I uploaded the recipe.During Step 6, mix the meringue and the mixture lightly at the surface so that the meringue doesn't break, and mix thoroughly. It helps them blend in evenly. Recipe by Mamyuchoko
More Recipes
Comments