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Tres Leches Cake/Chiffon Cake ACK!

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Patricia
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User offline. Last seen 4 years 41 weeks ago. Offline
Joined: 03/10/2009

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)
Thanks, Patricia

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Pinky
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User offline. Last seen 4 years 24 weeks ago. Offline
Joined: 03/19/2009

What kind of cake pan are you using?

kitchenblitz
User offline. Last seen 5 years 26 weeks ago. Offline
Joined: 03/29/2009

Hi there Patricia, it might depend upon the pan you're using. I've tried it once in a tube pan and it turned out well. But I've also experienced such slip once, when I greased the pan beforehand (didn't know it then). Since then, I followed this recipe and the problem never occurred again: http://mybakingandfoodobsessions.blogspot.com/2007/06/chiffon-cakes.html

Hope it helps!