Vivi is here to solve the problem of imperfect demolding and give you a "beautiful" cake!
After figuring out how to release chiffon cake, today we're going to talk about sponge cake and pound cake release techniques. The reason we're talking about these two cakes together is because they're very similar in terms of how they release from the mold.
Below I will focus on two different release scenarios:
1, use non-stick molds
Because sponge cakes and pound cakes don't need to rely on the walls of the molds to climb like chiffon, it is possible to use non-stick molds. Of course in order to get a better non-stick effect, we can do non-stick by brushing butter and sprinkling flour. The picture below.
Taking the pound cake as an example, after taking it out of the oven and placing it until it is warm, use a release cutter to make a circle around the mold and then invert it, the pound cake can be easily released from the mold.
Pound cake demolding
2, pad baking paper
For the rule of molds, especially solid bottom molds (whether non-stick molds), you can also brush the oil pad baking paper to prevent sticking to help the subsequent demolding.
Here's how to do it:
(1) Cut the baking paper to the size of the bottom of the mold.
(2) Brush the inside of the mold (both the bottom and the perimeter) evenly with vegetable oil or melted butter (either is fine).
(3) Tightly fit the baking paper to the bottom and around the mold.
Brush with oil and line with baking parchment
The sponge cake, for example, should be inverted and left to cool completely before unmolding, otherwise it will easily shrink back. This is different from a pound cake, which can be unmolded when it is warm but not hot, and will not affect the cake itself.
Sponge
For a greased sponge or pound cake, simply run a release cutter gently along the mold, then invert it and the cake will release from the mold.
Gently remove the greaseproof paper around the perimeter and bottom, and you'll have a perfect sponge cake! From my personal experience, if your molds are not too good at non-stick performance, or if they are solid-bottom molds, the finished product comes out even better if you use the baking paper pad to release the cake directly!
Sponge cake demolded product
Sponge cake, pound cake demolding skills summary:
1, whether sponge cake or pound cake, in the baking before, can be used in the following two ways:
(1) Brush butter, dusted with flour (2) Brush butter, pad baking paper to the mold to do the anti-sticking treatment, to help the subsequent work of the demolding.
2, sponge cake and pound cake demolding method is more or less the same, there is a detail to pay attention to, sponge cake out of the oven need to be like chiffon inverted until completely cooled after the demolding, while the pound cake does not need. This is mainly because the two cakes have different puffing principles.
Sponge cake inverted
Pound cake is made by whipping the butter and then adding eggs and flour to make a batter cake, and whipped eggs to make the cake organization fluffy chiffon, sponge cake is different. Pound cake is more solid in texture, and can be placed directly in the square after it comes out of the oven without being inverted, and can be taken out of the mold directly when it is warm without worrying about shrinkage.
3, in the demolding, the demolding knife is only auxiliary role, mainly rely on the two anti-stick measures to help subsequent demolding.
Pound cake
4, the content of this lesson is recommended in conjunction with the mold anti-sticking a lesson to see, in fact, mold anti-sticking and demolding of the two steps are complementary. I will share the article link at the end of this article.
5, sponge cake can use non-stick molds, but chiffon cake is not recommended, because chiffon need to rely on the mold wall to climb, such as the use of non-stick molds, often the cake is not high, so do not recommend that newcomers to the selection.
6, for sponge cake and pound cake, the two anti-sticking treatment can be, a special reminder, if it is irregular or special patterned molds, it is not convenient to pad baking paper, in order to achieve a better demolding effect, you need to brush butter and flour sprinkled by way of anti-sticking treatment.
7, although the two anti-sticking treatment are used to butter, but the former is anti-sticking effect, the latter is mainly the role of adhesion; in the role of adhesion to do, there is no butter when you can also use vegetable oil instead of, the impact is not great.
Madeleine cake need to brush butter sprinkle flour to get a better demolding effect
8, two kinds of demolding method is not good or bad, only suitable or not, we choose according to the actual situation.
9, in addition, for not seriously do anti-sticking measures partners, if again called the sticky bottom is not good to release the mold, I want to play pp haha!