Tres Leches Cake/Chiffon Cake ACK!
Hello all, I am so so so pleased to inform you that my cake fell out of the pan when I inverted it to cool. Why? I was wondering if anyone had any tips or tricks to making a chiffon cake, and why mine may have fallen out of the pan (no I did NOT butter/flour/ or grease the pan in any way) The cake had risen well, was lightly browned and the toothpick came out clean. I am wondering if I over or under-beat the egg whites? Perhaps I folded them into the batter too much or too little? Also, what recipe do you use for the cake portion of this cake? I have to make the dang thing for a dinner party tomorrow and its getting late (nail biting nail biting)