Posted by Gerard on March 15, 1998 at 19:21:45:
In Reply to: Tube Pan posted by B.G. on March 15, 1998 at 16:01:30:
: I recently baked a Lemon Chiffon cake in a tube pan. The recipe called for an ungreased pan. I did as directed in the recipe, inverting the pan and letting it cool for 40 mins. At end of 40 mins., recipe called for using slim spatula for loosing around the edge of cake. The cake would not release from the pan. I even returned it to the oven for 10 minutes in an attempt to loosen it. I ended up digging down to the bottom, using the spatula to release the cake. As a result there was a certain amount of damage to the cake. Should I have used a spray on the pan before pouring the batter? What should I have done??. Another question: The tube pan has three legs spaced equally around the top of the pan. What is the purpose of the legs; I can see that they keep the pan about an inch and a half above the table when inverted. What is the purpose. Any help will be appreciated....
I don't have an answer, was the pan new? was it washed, I might have polished it with a cloth.
I know you aren't supposed to grease the pan as it reacts with the batter in that type of cake, inverting prevents it collapsing as it cools.
Other than that I don't mess with those types of cake, too much monkeying around compared to a genoise.
Re-read the unmolding instructions, were you supposed to chill it first?
Interestingly the trend commercially is to sell them in the mold (some sort of plastic) they were baked in.
What does that tell you, they can't get em out either.!
Gerard