Recipe of Award-winning My Way to Remove a Chiffon Cake From the Pan

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, my way to remove a chiffon cake from the pan. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

My Way to Remove a Chiffon Cake From the Pan is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. My Way to Remove a Chiffon Cake From the Pan is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook my way to remove a chiffon cake from the pan using 1 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make My Way to Remove a Chiffon Cake From the Pan:

1. Get 1 A chiffon cake baked in an aluminium cake pan

Instructions to make My Way to Remove a Chiffon Cake From the Pan:

1. Let the chiffon cake cool down completely. If the funnel is cool to the touch it's cooled down enough.
2. Put the tip of a petty knife (a thin-bladed knife) about 2 cm deep in the sides, and go around it completely. If there is any sponge sticking out, press it into the pan with your hands as you go around with the knife.
3. Insert a chiffon cake palette knife between the cake sponge and the funnel, and go all the way around.
4. If you don't have a chiffon cake palette knife, a bamboo skewer works too! Since the funnel is narrow, a petty knife is hard to use around it.
5. Turn the cake pan over, and press down on the bottom firmly without hesitating.
6. It will pop out cleanly. None of the sides of the sponge will remain stuck to the pan this way.
7. Pull a little of the bottom of the cake away from the pan bottom to make a gap for the knife.
8. Push the knife in until it hits the funnel, and go all the way around with it.

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