""If the steam just sits in the case it will collapse the structure as it cools, so it is important to release some of the built up steam right away and give the cake a chance to set before it starts to shrink.""
""The reason for this step is to [prevent] it from collapsing under its own weight while it sets.""
Chiffon cakes are known for their light, airy texture due to beaten egg whites and oil. To maintain this texture, it is crucial to remove steam after baking. Celebrity cake artist Kristina Lavallee recommends a controlled drop of the cake from 6 to 12 inches to release trapped steam, preventing collapse. Flipping the pan upside down after dropping helps the cake set without collapsing under its weight. Similar techniques can be applied to other foam-based cakes like angel food cake, sponge cake, and genoise sponge.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]