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Home › Cakes › Chiffon Cakes › How to Remove a Chiffon Cake from the Pan 戚风蛋糕 ~徒手脱模示范

How to Remove a Chiffon Cake from the Pan 戚风蛋糕 ~徒手脱模示范

Discussion

Ann Low October 7, 2019 5 Comments

how to remove a chiffon cake from the pan

How to Remove a Chiffon Cake from the Pan


Many readers have been asking me on how did I manage to get an unmoulded smooth and neat chiffon cake that I shared on my blogs.  Here is my first humble attempt making a video showing you the method of removing  the chiffon cake by hand without tearing the cake.

 

Notes:

  1. Invert cake immediately on a wire rack to cool completely before umoulding. 蛋糕烤好后立即倒扣,彻底凉透了以后才可以脱模。
  2. The cake must be properly baked otherwise it will collapse in a short while, after inverting. 烘烤时间一定要够,要不然蛋糕倒扣时就会很容易脱落。
  3. Store the chiffon cake in an airtight container in room temperature for a few days but I like to  place it in the refrigerator.  The cake still stayed soft even after being chilled for 3 to 4 days. 戚风蛋糕放入密封盒子可温室保存几天。但我比较喜欢收进冰箱里3-4天,冰冰软软的,口感还是很好吃。
  4. Practise makes perfect!  Give it a try and after a few attempts, you will be able to get a perfect chiffon cake out of the pan. 徒手脱模式 一点也不难。 熟能生巧!一次不成,再试几次一定会成功。你们也试试看吧!
  5. You may like to check on all my chiffon cakes’ recipes from here in my Recipe Index. 也许您对我的戚风蛋糕食谱有兴趣,按这里就看到了。

 

Filed Under: Cakes, Chiffon Cakes Tagged With: Chiffon Cakes, Delicious Treats

About Ann Low

Hello! I'm Ann Low. Welcome to my humble blog - Anncoo Journal, a place where you can find many quick and easy recipes that I have created that could inspire you to bake or cook at home for your loved ones . Please feel free to browse around. Read more about me... and the photo gallery in the recipe index.

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Cheryl
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Cheryl

I have an issue with my matcha chiffon cake , and also lemon or orange as it didn’t raise as much as earl grey chiffon cake. The top portion was a layer Dense ( when overturn, is bottom). Is it due to over or under mixing when folding the meringue ? Or is the mixture not enough liquid ?

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October 9, 2019 10:12 pm
Ann Low
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Ann Low

Hi Cheryl,

There are few reasons for the failure of baking a chiffon cake.
1.The egg whites might be under-whisked.
2.Over folding the egg whites into the egg yolk batter will resulting deflation making cake did not rise properly during baking.
3. Using a correct chiffon tub pan and baking time is important.

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October 10, 2019 1:42 pm
Soke hah Cheah
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Soke hah Cheah

Good job, Ann for the informative video!

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October 9, 2019 3:30 pm
jess
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jess

thanks for sharing.

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October 7, 2019 4:10 pm
angiesrecipes
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angiesrecipes

Awesome! Love the video too, Ann.

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October 7, 2019 10:47 am
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About Anncoo Journal

Hello! I am Ann Low. Welcome to my humble blog - Anncoo Journal, a place where you can find many quick and easy recipes ideas that I have created that could inspire you to bake or cook at home for your loved ones. Please feel free to browse around this healthy recipes blog to find delicious cake recipes and much more. Read about me and navigate to the recipe index of this food and recipes blog... Read More…

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