Cooking tips, tricks, and advice from professional kitchens
Sponge Cake Pans
When baking a sponge cake, such as an angel food cake, don’t grease the pans. Greasing will prevent the cake from rising, and will probably cause it to fall entirely. A piece of parchment or silicone paper at the bottom of the pan will do, and leave the sides free. When it’s baked and cooled, you can run a knife along the edge of the cake pan to release it.
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| Print article | This entry was posted by Victoria on June 24, 2009 at 1:55 pm, and is filed under Baking and Pastry, Pastry Doughs and Batters, Practical Tips. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site. |