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If you line the pan with a piece of parchment that overlaps the edge, you can use it as a kind of handle when removing the cake (and the bottom will stay intact!).


Let the cakes cool in the pan for 15 minutes. Carefully run a table knife around the edge of the pan to make sure the edges of the cake are fully released from the edges of the pan. Place a wire rack over the cake pan, then invert the rack and the pan. Pull the pan off of the cake. Let the cake cool to room temperature. Invert the cake again onto some ...

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