my experience is

for cheesecakes, use 325F after it comes out from the oven, use knife to run thru the edge or the cake so that the cake is seperated from the pan, wait till cool.

for 8' or 9' chiffon cakes, again use 325F bake for 50 mins. and then 335F for another 10 min. usually it cracks in the oven because the temperature is too high. hope this helps.

所有跟帖： 

• Pandabear, how about for choco -latecake?- ♀ (0 bytes) () 07/16/2004 postreply 11:29:59

• i do it same as for other cake -Pandabear- ♀ (0 bytes) () 07/16/2004 postreply 12:10:47