Hi guys and gals, has anyone made a chiffon cake in a spring form pan from Rose’s Heavenly Cakes? I don’t know if its just me but i cannot get the cake to stay in the pan when inverted upside down. The spring form pan I am using is not a non stick so that’s not the reason. Has anyone been able to duplicate the results of this cake?
Also I just made one last night and when i cut in it half I noticed a spot that’s more condensed rather than light and airy. Is this from under backing? or more from poor incorporation of egg whites into batter?
Anyways, any help or advice you can offer with making this cake and being able to invert it so it doesn’t collapse would be much appritiated.