Jeni Wright, Eric Treuille, Le Cordon Bleu

Turning Out and Cooling

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
After baking, let cakes stand in their tins for a while before turning out - sponge cakes need about 5 minutes standing, fruit cakes 30 minutes. Cooling on a wire rack ensures the bottom of the cake dries out and does not steam in its own heat.
  1. Run a knife between the cake and the tin. Use one even movement. Short strokes could damage the cake crust..

  2. Place wire rack on top of cake. Hold with tea towel and invert the rack and tin so cake falls out on to rack.

  3. Carefully peel off lining paper. Turn cake over and let cool on rack.