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Cooling cakes in Flexible Ovenware

Question

Do I need to leave all cakes to cool completely before turning out ?

Answer

Most foods can be turned out straight away – depending on the recipe.

Kitchen tests have shown that the firmer and richer the mixture e.g fruit cakes, gingerbread, madeira cake etc may be turned out immediately or after a short period of cooling and they do not have to be completely cold before they are turned out. However no problems will occur if the cake is left to cool completely in the mould. Cakes of this type will benefit from 2 - 3 minutes cooling time before turning out. The crumb will have a short resting period which will enable the cake to firm up slightly.

For recipes which give a softer cake e.g. Victoria sponge, tests have shown that it is better to leave the cake to cool completely before turning out.

It should be possible to see whether a cake will turn out immediately or not by pulling the mould outwards after removal from the oven.

If the mould pulls away very cleanly from the side this is a good indication that the cake will turn out perfectly - immediately.

Sometimes sticking may occur - just as it may in ordinary tinware because the cake mixture has been badly mixed.

Cherry cakes may stick badly for example if the cherries have not been washed, dried and tossed lightly in flour before adding to the mixture. They will be very heavy and may sink through the mixture. They will then stick on the base and may make release difficult.

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