Why You Should Cool Your Sponge Cakes Upside Down

Chiffon Cake (yield: two 8-in round layers)
1.75 c (210g) cake flour, sifted
1.5 tsp baking powder
1/2 tsp fine salt
3/4 c (150g) sugar
1/2 c (100g) vegetable oil
6 egg yolks
1/2 c (113g) water
1.5 tsp vanilla
6 egg whites
pinch of cream of tartar
1/2 c (100g) sugar

1. Whisk together the oil, yolks, water, and vanilla in a mixing bowl.
2. Add cake flour, baking powder, salt, and first sugar and whisk to combine.
3. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form.
4. Gently fold the meringue into the first mixture.
5. Evenly distribute the cake batter between two 8-in cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!)
6. Bake at 350F for 30-35 minutes or until golden brown and a toothpick comes out clean.
7. Remove from the oven and let the cakes cool upside down on a sheet of parchment.
8. Once completely cool, remove the cakes from the pan.

[BM-yydb]

With so many of your shorts about how to make sponge cakes rise better I feel like it's gonna escape the oven if you combine all these tips

[katrinaliu]

for anyone confused, these tips are for egg based cakes with little additives that make then rise ( so just using air) such as chiffon, angel food, and sponge. strangely though genoise is fine with greased pans

[rybdo]

your shorts are honestly so informative and so underrated bro

[hxlarissealyanaidala]

I like how your tips aren't the clickbait "they don't want you to know this" product placement stuff. They're actually good and practical.

[therockbottom]

I don’t even like sponge cake but collect these facts to be a better grandma one day

[brianbobb]

We usually grease and then flour the pan and it comes out great. The upside down method is a new one. Will have to try that one.

[hantor]

THANK YOU!! I made a sponge cake once for a tres lesches recipe and everyone elses sunk while mine didnt and i had NO clue as to why. I could never recreate that perfect sponge cake. Didnt realise me flipping it upside down to cool is what helped! Great tip for next time thanks

[eatfruitsalad]

i don't bake at all but i find it fascinating to watch how these subtle differences result in such different looking baked goods

[nonapplicable]

Your shorts remind me a lot of Good Eats. Old food network show starring Alton brown back when he had hair. The way you combine the “how” with the “why” in your explanations kinda reminded of that show. Great vids man keep it up.

[diegoherrera]

Dude this is brilliant! I always wondered by some recipes said “don’t grease the walls only bottom”

[mm_ua]

اتابع خالد من اربع سنين وماشاءالله للحين ماتغير نفسه هو ومبروك على النص مليون ❤تستاهلها وربي واخيرا زادوا المشتركين 😂

[florl.delgado]

True. First time I knew this was from an Angel Food box cake. It actually SAID to cool upside-down!!
Thank you so much for sharing ❤❤

[Mealdeals]

Just use butter and flour to make any cake pan non sitck. The flour stops the batter from sinking. Easy alternative of you have no parchement around.

[creo]

I like this guy. he doesn't just teach, he explains

[ampersandellipsis]

as a sponge cake myself, these tips have really helped.

[SsomalianpiratesP]

FINE. You got my follow.

You’ve taught me so much over the past couple of weeks. You earned it.

[nomads]

I never thought about flipping the pan while it cools. I can't wait to try it!

[nonai]

You are so awesome. Taking my baking to another level. Hope your channel blows up if it hasn't already.

[researchert]

This solves my issue with making sponge cakes. I’ve been trying so many different levening agents with no luck. I’ve never heard to not grease the pan

[maddiegogal]

As someone who only bakes to eat cake, this was good to know! I hate having to trim cakes to level them for icing and refuse to do it so now I can have more level cakes anyway!