If your cake is made without fat how should you cool it?

Cakes made without fat, like angel food cake or sponge cake, are delicate and require careful cooling to prevent them from collapsing. Here's how to cool them:

1. Invert the Cake: Immediately after baking, invert the cake onto a wire rack. This allows air to circulate around the bottom of the cake and prevents condensation from forming on the bottom, which can make the cake soggy.

2. Allow to Cool Completely: Leave the cake to cool completely upside down, usually for at least 2-3 hours.

3. Release From Pan: Once completely cooled, you can carefully release the cake from the pan by running a thin, sharp knife around the edges.

Why this method works:

* Prevents Condensation: Inverting the cake prevents steam from building up inside the pan and dripping onto the cake, which could make it heavy and soggy.

* Encourages Even Cooling: Air circulation ensures the cake cools evenly throughout, preventing one part from getting cold while another remains warm.

* Supports the Structure: Inverting the cake allows the structure to solidify while it cools, preventing it from collapsing.

Additional Tips:

* Avoid Touching the Cake: While cooling, resist the urge to touch the cake. This can disturb the delicate structure.

* Use a Cooling Rack: A wire rack is the best option for cooling cakes, especially those made without fat. It allows air to circulate around the cake.

By following these steps, you can ensure your fat-free cake cools properly and maintains its light and airy texture.