Posted by Leah on March 17, 1998 at 01:25:35:
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....
Chiffon cake is wierd because tho it has grease in it, seems to rise better in an un-greased pan. Try lining the bottom by making a parchment circle, and snipping out a center circle for the tube--kinda like cutting paper dolls. Cool it completely in the pan, inverted. The 3 legs are there for air circulation while cake cools.