I made the orange glow chiffon layer cake in my springform pan with the rose nail. Came out soectacularly, except the cake fell out of the pan while cooling upside down - it didn’t hold on to the cake pan sides, even though they were not greased at all. I made a plain lemon chiffon cake in my tube pan next, also not greased, and the same thing happened. In both cases, some of the cake did stick to the sides, resulting in ripped cake edges and an ugly end result. I love the texture and flavor of the chiffon cakes, but I wnat them to look nice too. Any ideas?