How to demould chiffon cake without collapsing? What are the techniques for demoulding chiffon cake?

We all know that chiffon cake has a rich flavor and tastes soft and delicious. It is a popular cake and many people make chiffon cake at home. There are certain compromises in making chiffon cake, especially in the demoulding process. So how to demould a chiffon cake? Let's take a closer look!

What are the types of chiffon cake molds?

There are generally two types of molds for making chiffon cakes. One is the removable bottom mold, which can be divided into chimney molds and ordinary molds. Some friends may say that there are also disposable paper molds, which do not need to be demolded, so they are not within the scope of our discussion.

The only difference between ordinary movable bottom round molds and hollow molds is the structure of the bottom: because the chimney mold is hollow, the chiffon cake batter will be heated more evenly and the batter has more climbing area. We often see that the chiffon cake made with a hollow mold has cracks on the surface and the cake is taller.

Another type of mold is the silicone mold. I personally prefer the Le Kui Savarin mold. According to the official statement, if you want it to be non-stick, it needs to be processed before putting in the batter: you need to apply butter to prevent sticking.

How to demould chiffon cake

No matter which mold you use, after taking it out of the oven, you need to first perform the step of "slamming the mold" in order to shake out the heat inside the cake to prevent the heat from accumulating inside and causing internal moisture, thus causing collapse.

1. Demolding of ordinary round mold

After the heat is shaken out, you can turn the mold upside down on the grill to cool. It should be noted that you must wait for the cake to completely cool down at room temperature before demoulding. Use a demoulding knife to carefully draw a circle between the mold and the cake, lift the movable bottom up, and then demould.

2. Demolding of chimney mold

The cake body of the chimney mold often expands a lot. We need to use a thin-necked heavy object (such as a beer bottle) to buckle the chimney on the thin neck of the heavy object and wait for it to cool naturally. After cooling, run a demoulding knife around the cake and mold, and don't forget to run a circle around the chimney to separate the chimney from the cake body. Then lift the movable bottom up to demould smoothly.

3. Silicone mold

If the silicone mold is properly maintained, demoulding becomes very simple and convenient: after breaking the mold, just turn it upside down on the baking net to dry for 5 minutes, without waiting for it to cool completely, just pinch the silicone mold with your hands, and the cake will fall out easily. The mold is also very easy to clean. If the operation is correct, there will be almost no cake crumbs left on the mold, and it can be cleaned by rinsing it with clean water.

Tips for demoulding chiffon cake

1. The demoulding knives available in the market are actually not easy to use. The knife body is thick and it is easy to scratch the cake. I personally like to use a small scraper for demoulding because the knife body is thin and it is not easy to scratch the cake.

2. Some friends also like to demould directly with their hands. After the cake is completely cooled, gently press down the edge of the cake with your hands and peel it off from the mold. Of course, the premise is that the chiffon cake is successfully made and elastic. This method will not damage the cake body, but it has higher requirements for the production of chiffon cake.