With the exception of foam cakes such as chiffon and angel food where the pan must not be greased, a cake pan should be both greased and floured. Solid vegetable shortening is better than butter unless you use clarified butter. A non-stick vegetable spray with flour is far easier to use than the greasing and flouring method and indispensable when using a fluted tube pan which cannot be lined with parchment.An additional safeguard for cakes baked in fluted tube pans, particularly chocolate, is to invert the cake immediately after baking onto a flat plate and leave the pan in place. The steam thus created helps to release it from the pan. For standard cake pans I grease the bottom to hold the parchment in place and then spray the parchment and the sides of the pan with a non-stick vegetable spray that contains flour. The standard 9 or 10-inch cake should cool on a rack for 10 minutes which gives it a chance to shrink from the sides of the pan. Itís also a good idea to go around the sides with a small metal spatula or knife, pressing it against the sides of the pan, to be sure none of the cake has stuck.
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