Many recipes call for removing the cake from the pan after cooling for 10-15 minutes, and then leaving to cool fully on a rack. Other than the possibility of the cake sticking to the pan or the cake falling apart, is there any reason to not do this? What are the advantages either way?
Removing the cake from the pan helps it cool quickly and evenly. Leaving it in the pan can cause some delicate cakes to fall, and the edges can sometimes end up gummy and sticky from steaming in the pan. Most often, your cake will not suffer dramatically if left in the pan, and I’ve been known to cool mine in the overnight if I have a late baking session!
Thanks for this!
Many recipes call for removing the cake from the pan after cooling for 10-15 minutes, and then leaving to cool fully on a rack. Other than the possibility of the cake sticking to the pan or the cake falling apart, is there any reason to not do this? What are the advantages either way?
Removing the cake from the pan helps it cool quickly and evenly. Leaving it in the pan can cause some delicate cakes to fall, and the edges can sometimes end up gummy and sticky from steaming in the pan. Most often, your cake will not suffer dramatically if left in the pan, and I’ve been known to cool mine in the overnight if I have a late baking session!