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cooling periods for cakes

 
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lutie
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PostPosted: Mon May 26, 2008 1:24 am    Post subject: cooling periods for cakes Reply with quote
Please explain to me the rationale for some leaving cakes in pan to cool for 10 minutes versus immediate release from pans onto cooling racks. What is the scientific reason(s) for each?
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GaryProtein



Joined: 26 Oct 2005
Posts: 535
PostPosted: Mon May 26, 2008 1:58 am    Post subject: Reply with quote
Most cakes have a very soft texture coming out of the oven, and a certain amount of cooling is needed so the cake can firm up so it doesn't break upon removal from the pan.

As far as a scientific reason is concerned, all I can say is cooling is necessary for the fats to solidify, and proteins to gel.

Sorry about the lack of scientific explanation.
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